Ice Cream Cone Cupcakes

Total Time
Prep 20 mins
Cook 18 mins

This is an excellent treat for the kids; sure to bring a smile to their faces!

Ingredients Nutrition

  • 1 (18 ounce) cake mix, any type (plus ingredients required on the box)
  • 24 flat-bottomed ice cream cones
  • 1 (16 ounce) can frosting (or homemade if preferred)
  • candy sprinkles (or cake decorations)


  1. Heat oven to 400°F.
  2. Prepare batter for cupcakes per instructions on the box.
  3. Pour scant 1/4-cup batter into flat-bottomed ice cream cones so they are a little less than half full, or about half full; if you fill the cones too much, the cakes will not have a nice, round top.
  4. Place the cones on a baking sheet and bake for 15 to 18 minutes.
  5. Cool and frost, then decorate with sprinkles as desired.


Most Helpful

Too cute!! I've read many reviews and many recipes and found a couple of tricks that really work. Mini chocolate chips in the bottom of the cone help keep them from being too top heavy (plus makes for a sweet surprise at the bottom of the cone!). To bake I put a double layer of heavy duty foil over the top of a 9x13 cake pan and poked holes for the cones. I poked a fork in each towards the bottom after baking and didn't have any problem with chewy cones. And to transport I did the double layer of heavy duty foil in a disposable 9x13 foil pan with a lid. Didn't loose a single one in transport! This was a super easy and totally adorable treat for young and old alike! I will definitely make them again! Thanks for the recipe!

B&B's Mommy May 01, 2010

To be honest with you, I can't rate these by taste- I made these for my young niece and her litte brother- but by looks, they were a 10++! I had a little problem with getting the batter to rise on its own out of the ice cream cone. Luckily, I only made 6 of these, and had made the rest into cupcakes. I ended up slicing off the top half of the cupcake, melting a wee bit of chocolate, and 'gluing' it onto the cone-cupcake with that. It worked perfectly. I also put the icing I was using into a sandwich bag, snipped off the end and piped it 'round the cupcake so that it had a perfect soft-serve look to it. I used colorful candy sprinkles, and finished with a maraschino cherry. Okay, so I'm outta the loop 'cause I don't have kids, but these are just the most adorable little things! Thanks for making somebody's birthday very, very special, Lennie!

s'kat September 16, 2002

Very cute recipe. I have been wanting to make this recipe for a few years now. I used alot of the reviewers suggestions like this... I baked at 350 degress, I filled about 1/2, I wrapped the cones in foil so they wouldnt burn, and after they baked I poked the bottom of each cone so they wouldnt get soggy, thanks for all the suggestions they would like a charm, and thanks for the recipe.

chef FIFI February 28, 2010

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