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Rainbow Sprinkled Ice Cream Cone Cupcakes Recipe

rainbow sprinkled ice cream cone cupcakes recipe square

These cupcakes are cuter than words! Make these easy Ice Cream Cone Cupcakes for your next summer soirée.

Ingredients

Scale
  • 1 White Cake Mix (or your favorite vanilla cake recipe)
  • Plus eggs & butter or oil (if you are using a box mix)
  • 20 Traditional Ice Cream Cones
  • 2 16 Ounce Jars White Frosting (or your favorite buttercream recipe)
  • Rainbow Sprinkles

Equipment:

  • Frosting Piping Bag
  • 1M Frosting Tip, or any open star frosting tip of your choice

Instructions

  1. Mix, prepare, and bake the cake as directed on the box in 2 9 inch round pans. For a perfect cake, be sure that your cake batter is silky smooth with no lumps.
  2. Bake the cake until golden brown and a toothpick comes out clean. This should be around 28 minutes.
  3. Remove the cake from the oven and allow it to cool completely before moving forward.
  4. Chop the cake into 1 inch cubes or crumble the cake in a bowl.
  5. Optional: If your cake is dryer, you can add a small amount of frosting to the cake, like you would when making cake pops. This will help bind the cake together. 
  6. Scoop the chopped cake into the ice cream cones and gently pack it down. Make a slight heap of cake on top, just like a scoop of ice cream!
  7. Place the frosting in a piping bag with a 1M or open star tip.
  8. To make a rosette, start by squeezing a star shape of frosting in the center of the cupcake with your tip around 1/4 inch above the cupcake. Swirl around the edge of the cone in a clockwise motion. Then make a second layer by continuing your clockwise motion and lifting up. Your second layer should always be smaller than your bottom layer. To finish your frosting, stop squeezing in the center of the cupcake, and lift up.
  9. Top each cupcake with 1/2 teaspoon or more of rainbow sprinkles and punch a paper straw into the cupcake at an angle.
  10. Enjoy!

Notes

To Store: Storing these cool cupcakes isn’t the easiest. My favorite method is to cover a 13×9 inch pan with aluminum foil and punch the cones through the foil. Store in the fridge and eat within a few days.

Keywords: ice cream cone cupcakes, cupcake recipe, cupcakes in an ice cream cone, sprinkle cupcakes, cupcake recipe, vanilla cupcakes

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