how to make ice cream cupcakes

A monkey on a cupcake

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


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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