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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.
Course Dessert
Cuisine American
Keyword easter cupcakes, ice cream cone cupcakes
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


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


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).



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.


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