DIY Cupcake Cones

Cupcake cones are cupcakes baked right inside ice cream cones, topped with creamy frosting and sprinkles to look like real ice cream. They’re fun, kid-friendly, and perfect for birthdays, bake sales, or anytime you want a playful dessert.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 serving

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

12 flat-bottom ice cream cones
1 box yellow or vanilla cake mix or homemade cupcake batter
Ingredients listed on the cake mix usually eggs, water, and oil
2 cups buttercream frosting or your favorite frosting
½ cup rainbow sprinkles optional
½ cup mini chocolate chips or candy toppings optional

Method

Preheat Oven: Set oven to 350°F (175°C).
Arrange Cones: Place flat-bottom cones upright in a muffin tin to keep them steady.
Mix Batter: Prepare cupcake batter following the box or recipe instructions.
Fill Cones: Spoon batter into each cone, filling about two-thirds full. Do not overfill.
Bake: Place muffin tin in oven and bake for 18–22 minutes, or until a toothpick comes out clean.
Cool: Let cones cool completely on a wire rack before frosting.
Frost: Use a piping bag (or zip bag with corner cut) to swirl frosting on top, making it look like soft-serve ice cream.
Decorate: Add sprinkles, mini chocolate chips, or drizzle chocolate sauce for extra flair.
Serve & Enjoy: Best served the same day while cones are crisp and fresh.

Notes

Don’t frost while warm, or the topping will slide off.
Bake and frost the same day if you want the cones to stay crisp.
For chocolate lovers, dip frosted tops into melted chocolate and let it harden before serving.