Ice cream cone cupcakes

(165 ratings)

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Ice cream cone cupcakes
Ice cream cone cupcakes
  • Makes: 12

  • Prep time:

    (including decorating)
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Can't decide between an ice cream or a cupcake? Have both! These ice cream cone cupcakes make the perfect summer treat and are bound to impress. This recipe uses a classic vanilla cupcakes sponge and is topped with a light and easy to make vanilla buttercream. If you'd like to give your recipe a twist we'd recommend using our chocolate cupcakes recipe for the sponge and you could even try whipped cream as the topping or if you'd rather buttercream, how about chocolate buttercream! Don't forget to add a Flake, sauce and some sprinkles too. This recipe makes 12 ice cream cone cupckaes and will take around 1hr and 10 mins to make in total.


  • 12 wafer cup cornets
  • 125g (41/2 oz) unsalted butter, softened
  • 125g (41/2 oz) caster sugar
  • 1 vanilla pod, cut in half and seeds reserved
  • 2 eggs
  • 125 g (41/2 oz) self-raising flour
  • 3 tbsp milk

To decorate

  • 1 quantity buttercream Get the recipe
  • multi-coloured sugar strands
  • 4 Flake bars, each cut into 3 lengths


  • disposable piping bag
  • large star nozzle

To make it easier to fill the cornets, put the cake mixture into a disposable piping bag and snip off the end. Then pipe the mixture evenly into each cornet.


  1. To make this cupcake recipe, preheat the oven to 190/Gas Mark 5.
  2. Stand the cornets in a 12-hole muffin tin − one in each muffin hole.
  3. Whisk the butter, sugar and vanilla seeds together using an electric hand whisk or beat with a wooden spoon until pale and creamy. Gradually whisk in the eggs until just combined. Add the flour and milk and whisk again until combined and fluffy.
  4. Divide between the cornets and bake in the oven for 20−25 minutes until golden and risen. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to go cold.
  5. Put the buttercream into a piping bag with a large star nozzle. Pipe a large swirl, just like a Mr Whippy, on to the top of each cupcake. Learn how to pipe an ice cream style swirl with our step-by-step video
  6. Scatter over the sugar strands and finish each with a piece of Flake.

Your rating

Average rating

  • 4
(165 ratings)

Your comments

Kylie Hodges

I would love to make these for my little boy. He loves cones, and loves cake, but isn't keen on icecream! And a bit of frosting is a lot easier to clean up than gooey icecream!

kai baptie

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Others have suggested pricking a small hole in the bottom of the cornet when cooked, to allow the steam to escape while cooling. I'm about to try making these for the first time.

Sharon Jolly

Theses are brilliant, even I can make them, so realistic a person asked me where I got my ice cream from!,


I made these, were good on the day made but wafers went soggy, my daughter reckons if you prick the cone with a cocktail stick to allow the steam to escape after cooking, wafer should stay crisp. I've not tried yet.


I had the same problem today and am so fed up as I had made 2 batches to go into work tomorrow! :-(


I made these..think I must have over-filled when I took them out the oven the mixture had come over the tops and everywhere and the cones were soggy...x


Have made twice now but there is never enough mix to fill 9 let alone 12 small cones. It is good fun and the children enjoyed it - would probably double the mix though.


I've made these. They were fab on the day I made them but the cones a little soft and chewy the next day.They were stored in an airtight container, any ideas how to prevent the cones from going chewy??


We used an ice cream scoop to evenly divide the mixture into the cones - it was much easier than piping it in


Hi, is it possible to ice them the day before serving or does the icing make the cone soggy? Thanks




You can buy them in Asda as well. I can get them in a smaller shop in Northumberland so I'd presume they'll be readily available in larger shops as well :)


Hi Sheila, I had trouble too getting the cones. I finally found them in an enormous branch of Tesco. The smaller shops didn't have them. Hope that helps :-)


love recipe but cannot find where to buy cones, can anyone help please?

Sarah Johnson

hi, tried these but think i overfilled them, any tips on where to fill the cone up to with the cake mix please? thank you! x


Delicious, they fought over them at the 50th anniversary I took then too!, lol!


They were gorgeous Is

Karen Ahmet

Have made this recipe twice now. Completely fool-proof. Make sure you pipe the cake mix into the cones, so you have no air pockets. Kids love them, adults too. The surprise on everyones faces, makes it worth the effort.

Katy goodtoknow Recipes

Hi Alma. Yes you could definitely make them the day before and store in an airtight container. You might prefer to ice the cakes on the day though, especially in hot weather.


sound delicious could they be made the day before you need them?


This is my favourite recipe out of the 20 shown. This recipe sounds delicious and I think kids would be amazed by the fact that it looks so much like ice cream. I would make these for birthday parties, hopfully there would be less mess!

boggy 538

I will defo be making these, my kids will go mad for them as neither of them like ice cream! so happy children at mine soon :)


Plus you can use a variation of buttercream flavours for chocolate and strawberry 'ice cream' toppings.


With summer on the way these cakes would make the perfect accompaniment to the summer BBQ season. I would love to make these cakes as they are simple to make yet effective in design and children and family of all culinary abilities will enjoy making these lovely little sweet treats. Roll on summer! :)


I use this recipe for my son's school fetes they are very popular. I use a chocolate fudge cake and a cupcake buttercream on top as it has no icing sugar in it and tastes and looks like real icecream

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