Ice Cream Cone Cupcakes

3.89 from 9 ratings

These delicious Ice Cream Cone Cupcakes will fool just about anyone! These surprisingly look like ice cream cones from afar, but look closely!

Prep Time15

Cook Time18

Additional Time20

Total Time53

Course: Dessert

Cuisine: American

Keyword: butter, eggs, flour, maraschino cherries, powdered sugar, sour cream, sugar

Servings: -12 ice cream cone cupcakes

Author: Beth

Preheat the oven to 350 degrees F.
In a small bowl combine the flour, baking powder, baking soda, salt and sugar. Whisk and set aside.
1 1/2 cups (180g) flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 3/4 cup (149g) sugar
In a mixing bowl combine the eggs, melted butter, vanilla, and sour cream until combined.
2 large eggs, 1/2 cup (113g) butter, 1 1/2 tsp vanilla, 1/2 cup (114g) sour cream
Slowly add half of the flour mixture to the liquid, stirring to combine. Repeat with the rest of the flour mixture.
To get the ice cream cones to stand up while baking, use a disposable foil baking pan and cut circles in the bottom of the pan that are large enough to hold a cone. Place the baking pan upside down on a regular baking sheet. See here for a picture.
Flat bottom ice cream cones
Divide the batter among the ice cream cones, fill each about 1/2 full, they puff up a lot when baking.
Bake for 18-22 minutes or until a tooth pick inserted in the center comes out clean.
Remove from the oven and allow them to cool completely.

In a mixing bowl, combine the room temperature butter and shortening, beat using an electric mixer for 2 minutes, until light and fluffy.
1 cup (226g) butter, 1 cup (236ml) vegetable shortening
Begin to add in the powdered sugar, about 1 cup at a time. Slowly beat the mixture until the powered sugar is incorporated. Continue this process, adding enough powdered sugar to make sure the frosting isn’t too wet.
3.5-5 cups (395-567g) powdered sugar
Add in the vanilla and beat until just combined. If the frosting becomes too thick, add in a dash of milk until you have the right consistency.
1/2 tsp vanilla, dash of milk

Once the ice cream cone cupcakes are completely cooled, begin to add the frosting. Using a large cookie scoop, scoop buttercream frosting into the scoop as you would with ice cream. Use the cookie scoop release trigger to gently drop the frosting on top of each cupcake. Using a large cookie scoop to scoop the frosting will give the effect that the frosting is ice cream.
Melt 2-3 squares of chocolate candiquik and 1/2 tbsp vegetable shortening in the small bowl. Microwave of 50% powder for 2-3 minutes until the chocolate is melted. Stir to combine everything. Allow the chocolate to cool off slightly, about 3 minutes. Use a spoon to use chocolate on top of each cupcake. The chocolate should naturally harden and not drip all the way down the cupcake.
Chocolate Candiquik, Vegetable shortening
Pipe a dollop of cool whip onto each cupcake.
Cool whip
Add sprinkles and a maraschino cherry to each.
Sprinkles, Maraschino cherries
Serve and enjoy!

Equipment used: large cookie scoop used for scooping the buttercream to look like ice cream.