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    Home » Recipes » Desserts (Baked) » Ice Cream Cone Cupcakes for Easter!

    PUBLISHED: March 17, 2022 • By Toni Dash 51 Comments

    Ice Cream Cone Cupcakes for Easter!

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Easter Ice Cream Cone Cupcakes title image

    Adorable Ice Cream Cone Cupcakes are a perfect treat when you want a showstopper that’s still easy to make. This Easter cupcake version includes a candy egg surprise on the top of the cupcake too.

    Easter Ice Cream Cone Cupcakes title image

    One look at these fun ice cream cone cupcakes and no one will guess they ARE really cupcakes! They are a delicious dessert and so unexpected. Great for a birthday party, baby showers and any holiday. They are easy to change up for the special occasion.

    Though there are multiple steps to make this fun dessert, they are not difficult. We’ve included step-by-step photos to walk you through the whole process. Everyone loves these fun treats and there’s no question why!

    Jump to:
    • What are Ice Cream Cone Cupcakes?
    • Recipe Ingredients Notes
    • Special Supplies needed
    • Using Candy Melts
    • Ice Cream Cone notes
    • How to Make Ice Cream Cone Cupcakes – Step by Step
    • Recipe PRO Tips
    • How to Use Leftover Cake Mix Batter
    • Storing and Serving
    • More recipes you’ll love!
    • Recipe
    Ice Cream Cone Cupcakes with Easter Egg on top

    What are Ice Cream Cone Cupcakes?

    Unlike traditional cupcakes baked in a muffin tin, ice cream cone cupcakes are cupcakes baked right in an ice cream cone!

    The cupcakes can be made from any cake mix and a regular or gluten-free cake mix can be used.

    These Easter cupcakes are made with Funfetti cake mix.

    A special tool makes creating ice cream cone cupcakes a cinch.

    Ice Cream Cone Cupcakes with Easter Egg on top in rack

    Recipe Ingredients Notes

    All ingredients should be easy to find at the grocery store.

    • Sugar Cone Ice Cream Cones. Regular or gluten-free sugar cones can be used.
    • Funfetti cake mix. You’ll need one box of cake mix. Regular or gluten-free cake mix both work. We used funfetti for the Easter cupcakes but any favorite cake flavor mix will work. You’ll also need any specific ingredients called out in the cake mix (eggs, oil, etc).
    • High-quality Vanilla Candy melts. We use and love Ghirardelli melting wafers. They work wonderfully and have a great vanilla flavor.
    • Colorful sprinkles. For this version smaller size sprinkles work best for coverage.
    • Plastic fillable Easter eggs. These can be found at grocery stores, craft stores and online.
    • Small candies to fill Easter eggs. Think Easter M&Ms, mini chocolate eggs, jelly beans etc.
    • Unsalted Butter
    • Kosher Salt
    • Vanilla Extract
    • Powdered (confectioner’s) Sugar
    • Heavy Whipping Cream or Half and Half
    Ice Cream Cone Cupcakes with Easter Egg close up

    Special Supplies needed

    Most of the equipment required for these Easter cupcakes are regular things already in your kitchen. Here are two special things you’ll need:

    Ice Cream Cone Baking Rack

    Using a cone baking rack holds the cones upright, making everything with ice cream cone cupcakes easy. There are many options though I used a Wilton Cupcake Cones Baking Rack.

    It collapses for easy storage and is used to bake, decorate and hold the ice cream cone cupcakes. It’s affordable and worth the investment to make ice cream cone cupcakes for birthday parties, Valentine’s day, St. Patrick’s Day and other special occasions you need a special treat or easy dessert!

    Ice Cream Cone Baking Rack

    1M Frosting Tip and Piping Bag

    Frosting the top of the dipped ice cream cone cupcakes is easy and makes the perfect spot for a filled egg to rest.

    A 1M Wilton Frosting Tip and piping bag are needed for this step. These supplies are inexpensive and can be found online or in any stores with a baking section.

    If you need some guidance this video should help!

    Vanilla Candy Melts in white bowl for Easter cupcakes

    Using Candy Melts

    If you have not used candy melts in desserts, they look like flatter, larger chocolate chips.

    They melt to a creamy consistency then harden making a great coating. They will coat the top of the baked cupcakes and the flavor pairs well with the vanilla frosting.

    The one catch is all brands are not created equal for taste. Candy Melts can taste a bit waxy. We used Ghirardelli White Melting Wafers which melt well and have a wonderful rich flavor. Guittard is another high-quality brand.

    There are many vanilla candy melts options to try. They can be found online or in crafting and kitchen stores with a baking area. 

    ice cream cone cupcakes with sprinkles

    Ice Cream Cone notes

    This recipe has been tested with both gluten and gluten-free cake mix and cones. Both work great.

    Notes on Gluten-Free Ice Cream Cones

    For gluten-free cones I like Goldbaum’s Sugar Cones though any sugar cones will work.

    Goldbaum’s have great flavor and crunch, as well as are sturdy cones. They are usually available at Target and Walmart stores for a few dollars a package. There are multiple brands of gluten-free ice cream cones available on Amazon.com too.

    Gluten-free ice cream cones can be a bit smaller than regular ice cream cones but still fit in the cone holder.

    TIP: check the fit of your cone in the cone baking rack before dipping them.

    If the cone sits low in the holder (not much sticking up over the holder), over dipping the cone cupcake can cause them to affix to the holder when the dipped surface hardens.

    Frosted Easter cupcakes in cone rack

    How to Make Ice Cream Cone Cupcakes – Step by Step

    Don’t let the length of this recipe scare you! Even though there are many steps, they are all easy and broken down with photos and simple instructions.

    Please refer to the recipe card for all the specifics of the recipe.

    STEP 1. Preparation

    Place a cone holder on a rimmed baking sheet. (photo 1; shown without the baking sheet)

    Preheat the oven to 350 degrees F.

    Easter Cupcakes process photos 1

    STEP 2. Make and Bake

    Prepare the cake mix according to package directions.

    Spoon cupcake batter into the cones filling them 2/3’s full and place in the cone holder(photo 2).

    Bake 16-18 minutes, or until toothpick comes out clean.

    Keep the cones in the cone holder to cool (5-10 minutes; until they can be handled) (photo 3)

    Easter Cupcakes process photos 2

    STEP 3. Dip

    While the cupcakes cool, melt the 1 cup of candy melts according to package instructions. (photo 4)

    Dip the top of cones in melted candy one by one. (photo 5 and 6) Do not dip past the top area of the cone (see photos).

    Place back into the cone holder (photo 7)

    Dipped Ice Cream Cone Cupcake dipped in sprinkles

    After all of the cones have been dipped in melted candy, begin dipping cones in sprinkles (this allows the melted candy to set first) (photo 8). Place in the cone holder to set up (see below).

    ice cream cone cupcakes with sprinkles in cone rack

    STEP 4. Frosting

    Make vanilla buttercream frosting as directed in the recipe card below (photos 9-13)

    Using a 1M Wilton tip (or a different large open star tip), fill piping bag and frost cones in a circular motion. (photo 14-15)

    Easter Cupcakes process photos 3
    Easter Cupcakes process photos 4

    STEP 5. Finish

    Fill clean plastic Easter eggs with desired candy (photo 16).

    With a steady hand place the filled egg (photo 17) to the top of the frosted cone (photo 18). Place them back in the wire rack.

    Easter cupcake process shots 5

    Recipe PRO Tips

    • Don’t overfill cones or they will overflow down the cone when baking.
    • Don’t rush the cooling process. When the cupcakes are comfortable to handle they can be dipped.
    • Dip each of the cone cupcakes THEN roll each in sprinkles. This allows the melted candy to set.
    • Make the frosting AFTER all cones are dipped and sprinkles added; this allows setting up.
    • Do not fill the plastic Easter eggs with heavy candies or more than half full so they stay in place on top of the cupcakes.

    How to Use Leftover Cake Mix Batter

    This recipe will make 12 cone cupcakes and use about 1/4-1/3 of the batter.

    What to do with the leftover cupcake batter?

    1. Increase the cupcake recipe to make more than 12 cupcakes. Increase the number of ice cream cones, dipping candy melt quantity and the sprinkles proportionately to the additional cupcakes (e.g. if you’ll make 24, double the cones, candy melts for dipping and sprinkles). The frosting makes a large batch and could be stretched over 24 cupcakes but would need to be increased for more than that.
    2. Bake a smaller size cake using a 6-inch pan if you have one or in a single layer cake pan.
    3. Bake some regular cupcakes to also enjoy or freeze for later.
    4. Make Cake Batter waffles!
    5. Or just discard it

    Storing and Serving

    These are best served the day they are made. The cupcakes can be kept at room temperature unless it’s very hot and humid.

    Store and serve them in the cone cupcake rack.

    Ice Cream Cone Cupcakes with Easter Egg on top overhead

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    Recipe

    Easter Ice Cream Cone Cupcakes title image

    Ice Cream Cone Cupcakes for Easter

    Adorable cupcakes baked in ice cream cones dipped in sprinkles with candy filled eggs on top are always an Easter favorite.
    5 from 43 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 20 minutes
    Cook Time: 18 minutes
    Cupcake Cooling Time: 10 minutes
    Total Time: 1 hour 30 minutes
    Servings: 12 Makes 12 ice cream cone cupcakes
    Calories: 552kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Equipment

    ice cream cone holder
    ice cream cone holder
    disposable piping bag
    Piping bag
    Wilton 1M piping tip
    Wilton 1M piping tip

    Ingredients

    Ice Cream Cone Cupcakes

    • 12 Sugar Ice Cream Cones regular or gluten-free
    • 1 Box Favorite Cake Mix (Funfetti recommended) regular or gluten-free
    • 1 cup High-quality Vanilla Candy Melts (I used Ghirardelli) see recipe Notes
    • 1 5-ounce container Colored sprinkles smaller size works best for coverage
    • 12 Plastic Easter eggs
    • Small candies to fill Easter eggs (see recipe Notes)

    Vanilla Frosting

    • 2 sticks Unsalted Butter softened
    • 1 teaspoon Kosher Salt
    • 1 teaspoon Vanilla Extract
    • 4 cups Powdered (Confectioner’s) Sugar divided
    • 3-4 tablespoons Heavy Whipping Cream or Half-and-Half divided
    • ¾ cup High-Quality Vanilla Candy Melts melted

    Supplies

    • 1M Wilton Frosting Tip
    • Piping Bag
    • Ice Cream Cone Baking Rack

    Instructions

    Ice Cream Cone Cupcakes

    • Place a cone holder on a rimmed baking sheet and preheat the oven to 350 degrees.
    • Prepare the cake mix according to package directions.
    • Spoon batter into the cones filling them 2/3’s full and place in the cone holder.
    • Bake 16-18 minutes, or until toothpick comes out clean.
    • Keep the cones in the cone holder to cool (5-10 minutes; until they can be handled)

    Dipping the Cupcakes and Adding Sprinkles

    • While the cupcakes cool, melt the 1 cup of candy melts according to package instructions. 
    • Dip the top of cones in melted candy one by one. Do not dip passed the top area of the cone (see photos). This will ensure they do not stick to the cone rack if they are smaller cones. Place back into the cone holder.
    • Repeat until all cones have been dipped.
    • Once all of the cones have been dipped in melted candy, begin dipping cones in sprinkles one by one. Replace in the cone holder to set up.

    Making the Vanilla Frosting

    • The bowl of a standing mixer equipped with the whisk attachment, cream together butter, salt, and vanilla.
    • Add 2 cups of powdered sugar and 2 Tbs cream; beat until combined.
    • Scrape the mixing bowl as needed and add the rest of powdered sugar. Mix until combined.
    • Turn mixer on low speed and pour in the ¾ cups melted vanilla candy.
    • Add the additional cream as needed for the consistency.
    • When frosting is a smooth, thick consistency, whip frosting on high for 5 minutes. Frosting should be soft and fluffy.

    Frosting and Decorating the Cupcakes

    • Using a 1M Wilton frosting tip, fill piping bag and frost cones in a circular motion.
    • Fill clean plastic Easter eggs with desired candy and top. Note: do not fill more than half full (see Notes below).

    Video

    Notes

    A standing mixer is preferred for making the frosting, but not required.
    An Ice Cream Cone Baking Rack is used for this recipe for baking, cooling, decorating and cooling.
    Do not overfill the ice cream cones with batter. They can spill over in the oven and will not be as easy to dip and frost.
    To make the sprinkle process easier, dip all of the cones in the melted candy one by one, and then then dip them in sprinkles. This allows the melted candy to harden enough to be turned upside down and dipped in the sprinkles. If you don’t wait, there will be a gooey mess! 
    Do not to overfill the Easter eggs. If they are too heavy, they may slide off of the frosting. I recommend filling half of a side of a clean plastic Easter egg.
    Candy Melts: 1 10-ounce package will cover the needed amount for the dipping and frosting.

    Nutrition

    Calories: 552kcal | Carbohydrates: 87g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 45mg | Sodium: 536mg | Potassium: 29mg | Fiber: 0g | Sugar: 67g | Vitamin A: 525IU | Calcium: 99mg | Iron: 1.1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: April 2, 2019

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. wilhelmina says

      March 20, 2022 at 1:30 pm

      5 stars
      These are so cute and delicous! I love how easy they are to decorate up for Easter!

      Reply
    2. Heather Rose says

      March 17, 2022 at 6:32 am

      5 stars
      So fun and really cute. Most importantly they were super easy to make too!

      Reply
    3. Claudia Krusch says

      April 07, 2019 at 9:23 am

      5 stars
      Love your recipe! It looks delicious and so pretty for Easter!

      Reply
    4. Sam says

      April 03, 2019 at 7:44 pm

      5 stars
      Oh wow!! How cute are these. Perfect for the Easter. Perfect for my nieces.

      Reply
    5. Megha says

      April 03, 2019 at 7:30 pm

      these are the prettiest easter cupcakes i have ever seen. you are so creative. loved the presentation!

      Reply
    6. Elizabeth O says

      April 03, 2019 at 7:12 pm

      This is the perfect food to serve for our Easter Sunday Party with the kids. I’m sure the kids will love this and it’s worth the wait too. Thank you for the recipe I’m listing it down now

      Reply
    7. Celebrate Woman Today says

      April 03, 2019 at 6:19 pm

      Toni, so creative and festive and colorful!
      The eggs seem to find their nine-cloud spot!

      Reply
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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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