Funfetti Ice Cream Cone Cupcakes with Buttercream Frosting

Funfetti Ice Cream Cone Cupcakes with Buttercream Frosting

I’ve seen several twists on ice cream cone cupcakes lately, and thought it would be a fun project to undertake. Everything went swimmingly until I realized (too late) that I’d over-filled the cones with batter. Whoops. I ended up using the rest of the batter to make traditional cupcakes (waste not, want not) but I also learned my lesson: don’t fill your cupcake receptacles too much lest you want to deal with a bit of a mess! Regardless, colorful sprinkles and rich buttercream come together for a fun treat.

Prep Time 15 M
Cook Time 20 M
Recipe Yield 12 Fun-Filled Cones

Recipe Index:

This recipe contains several sub-recipes:

  1. Cupcake Cones
  2. Frosting


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Sub Recipe #1

Cupcake Cones

INGREDIENTS for Cupcake Cones:

DIRECTIONS for Cupcake Cones:

  1. Preheat oven per package directions. Using a mini muffin pan, set one ice cream cone into each cup to hold them upright. Set aside.
  2. In a large bowl, mix together the cake mix, eggs, oil, milk, and vanilla until well combined. Stir in 1/4 cup of the sprinkles.
  3. Fill each ice cream cone half full with batter. (Note: I filled mine 3/4 full and you can see the disaster in the pics below. Trust me — fill them only halfway!)
  4. Bake for 20 – 25 minutes, or until a toothpick inserted in the center of a cake comes out clean.
  5. Remove from oven and allow to cool completely before frosting.
Sub Recipe #2


INGREDIENTS for Frosting:

DIRECTIONS for Frosting:

  1. Using a mixer, beat the butter until light and fluffy, about 3 minutes.
  2. Add the powdered sugar gradually until well mixed. Mix in the vanilla, followed by the milk. (Note: use less milk if you want the frosting to be somewhat stiff; use more if you want it more creamy.
  3. Since I was piping it on, I used 2 tbsp to make it more stiff.) Frost each cupcake with a spatula or with a piping bag and tip. Garnish with the remaining sprinkles.
  4. Enjoy!


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