Ice Cream Cone Cupcakes for Easter!

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.

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
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• Recipe

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.

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

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!

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!

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 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.

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.

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)

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)

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).

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)

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.

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.

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Originally published: April 2, 2019