Ice Cream Cone Cupcakes: All You Need To Know

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How do you make cupcake cones? That is one question that a lot of people ask. Ice Cream Cone Cupcakes are super easy to make! One nice thing is that you do not have any paper garbage left over after the cupcake has been eaten as you literally eat the wrapper: the Ice cream cone! This is a perfect treat to take to any party, picnic or campsite with a zero-waste/garbage factor to them.

Do you need a special ice cream cone cupcakes pan?

No. Betty Crocker makes one for about ten bucks. You can set the cones in it, set it over a cookie sheet or jelly roll pan in your oven, and then bake. After they cool down, you can use it to transport the finished ice cream cone cupcakes too. Honestly? I just use a muffin tin. Using a mini muffin pan will make taking your cupcakes in and out of the oven very simple

How would I transport ice cream cone cupcakes to school?

If you don’t want to invest in a few of those ten buck racks, I just love this frugal hack from Leaf:

Use two full-sized, empty cereal boxes to make holders for two dozen cupcakes. Make sure you have removed the plastic lining bags. Use the bottom of an ice cream cone to trace 12 circles on each box using a pencil. The circles should be just slightly larger than the bottom of the cone.

They also suggest using gift boxes the same way, or even empty styrofoam egg cartons. If none of those ideas excite you – you can check out that rack from Betty Crocker.

Can you make ice cream cone cupcakes a day ahead?

Yes. Here is a quick tip to keep them from getting soggy: after they come out of the oven, before they cool, poke a hole or two in the bottom of each cone. That helps let the steam out as they cool – that steam is the humidity that would take the “crisp” out of the actual ice cream cone.

Now that you know how to keep ice cream cone cupcakes crispy, let’s talk about storing them until the next day. Let them cool and you can keep them in a covered container on the counter overnight.

DO NOT put them in the fridge. ANY baked goods should either be stored at room temperature or frozen for optimal quality retention. A fridge adds moisture, which is the enemy of the ice cream cone part of these cupcakes.

My last tip? Do not frost them. You always want to wait for a cupcake to cool before you frost it, but add the frosting the day you want to transport or enjoy these babies. That frosting, if it touches the ice cream cones, will add more moisture. Storing them in a container with that added moisture will un-crisp your ice cream cones.

Funfetti ice cream cone cupcakes?

This recipe is easily adaptable to Funfetti cupcakes! All you have to do is fold in one cup of multi-colored sprinkles into your finished cake batter. It really is just that easy!

Now, these ice cream cone cupcakes take about 15 minutes to whip up, and another 20 minutes to bake. This recipe uses MINI ice cream cones so it will make about 80 mini ice cream cone cupcakes.

Ice Cream Cone Cupcakes

You will need:

● 1/2 cup butter, at room temperature
● ½ cup vegetable oil
● 1 ½ cups of white sugar
● 4 eggs, at room temperature
● 3 cups cake flour
● 2 ½ tsp of baking powder
● 1 tsp salt
● 1 ⅓ cup buttermilk, at room temperature
● mini ice cream cones

Preparation

Preheat the oven to 325˚F .

In your mixer add butter and oil together, mix on med-high for 2.5 – 3 minutes until it becomes well blended (No butter chunks should be visible) If you do not have a stand mixer use a hand mixer and mix in a large bowl 2.5 – 3 minutes until well incorporated.

Add the sugar slowly, a little at a time mixing on high, blend for 2.5 – 3
minutes until light and fluffy. The mixture will have a light yellow tint to it.

Add your eggs one at a time, making sure to scrape down the sides between each addition to fully incorporate them into the batter. Blend on high for 2.5 to 3 minutes to make it light airy and fluffy.

In a separate bowl sift together your dry ingredients; flour, baking powder, and
salt.

Add ⅓ of your buttermilk to your batter.

Add ⅓ of your dry ingredients mix on med.

Alternate between adding the buttermilk and dry ingredients to your batter until all incorporated.

Fill your Mini Ice Cream Cones ¾ of the way full with your batter. (you can use a piping bag to make it simpler)

Bake in the oven for 15 – 20 minutes (check with a toothpick to determine
doneness)

Cool before icing.

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