Funfetti Ice Cream Cone Cupcakes

Funfetti ice cream cone cupcakes will be your new favorite summer treat! Fluffy, moist vanilla cupcakes are baked in ice cream cones and topped with whipped vanilla bean frosting.

Funfetti ice cream cone cupcakes will be your new favorite summer treat! Fluffy, moist vanilla cupcakes are baked in ice cream cones and topped with whipped vanilla bean frosting. via Blahnik Baker

Are ice cream stand runs a part of your summer evenings? They sure are for us. We live close to a lake with beautiful walking paths. Normally, we walk the 4 mile path and sometimes at the end reward ourselves with ice-cream cones at the stand across from the park. Favorite treat! I shared this on Instagram recently.

Funfetti Ice Cream Cone Cupcakes

I’ve wanted to make funfetti ice cream cone cupcakes since it started warming up, but I never found an occasion for it until my 12-year old niece was in town a few weekends ago for a softball tournament. She was staying with us and I figured we could make these together for her softball team, and that’s exactly what we ended up doing.

Funfetti ice cream cone cupcakes will be your new favorite summer treat! Fluffy, moist vanilla cupcakes are baked in ice cream cones and topped with whipped vanilla bean frosting. via Blahnik Baker

Despite being so excited to bake these, I did no research on how-to bake cupcakes in ice-cream cones and they were a technical nightmare I must admit. I made funfetti vanilla cupcake batter and baked them in mini ice-cream cones (mistake #1). I placed the cones in regular muffin pans (mistake #2) and they were very shaky and difficult to transfer in and out of the oven. Some of the cupcakes overflowed since the cones were so tiny and I had too much in there. I topped with whipped vanilla frosting and decorated with sprinkles.

Funfetti ice cream cone cupcakes will be your new favorite summer treat! Fluffy, moist vanilla cupcakes are baked in ice cream cones and topped with whipped vanilla bean frosting. via Blahnik Baker

In the end, I was very glad with how these funfetti ice cream cone cupcakes looked, and the girls loved them.

It was the best treat after a long weekend of softball games. The cake recipe is the same I used here and here and it is always a fluffy, moist vanilla cake and the confetti adds a crunchy layer as you bite into the cone.

Even though I loved how these mini ice-cream cone cupcakes turned out, I learned a few lessons for the next time I make them (luckily you will learn from my mistakes):

  • Use JUMBO ice cream cones (unless you want mini cupcake cones)
  • Bake in ice cream cone cupcake pans like these from Kupcake Konz. They were made for this purpose and seem to be very easy for transportation too. A great tutorial here. (FYI: I was not paid for this…I just found them online and they seem like a great idea 🙂 ).
  • I found this cool trick that could have saved me some fallen cones. Simply wrap the cones with foil to hold the cones in place in the baking pans.
  • Do not overfill or you will have an overflowing mess.

Hope you will try these ice cream cone cupcakes on your next summer get together! They are a fun project for kids as well.

Funfetti Ice Cream Cone Cupcakes
Prep time
Cook time
Total time
fluffy vanilla cupcakes with a sprinkling of homemade funfetti buttercream frosting.
Yield: 2-3 dozen

  • For Vanilla Cupcakes:
  • 1 cup whole milk, room temperature
  • 1 egg, room temperature
  • 4 large egg whites, room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon almond extract
  • 2 -3/4 cups cake flour, twice sifted
  • 1-1/2 cups granulated sugar
  • 1 tablespoons + 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 1 ½ sticks unsalted butter, room temperature and cut into cubes
  • ½ cup rainbow jimmies

  • For Whipped Vanilla Frosting:
  • 3 ½ sticks unsalted butter, softened
  • 3 cups sifted confectioners’ sugar
  • 3 tablespoons milk
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  1. Preheat oven to 350F. Place ice cream cones into ice cream cone baking pans or use regular muffin pans.
  2. Whisk together a ¼ cup of the milk, egg whites, egg, vanilla and almond extracts.
  3. Sift the cake flour in the bowl of an electric mixer fitted with the paddle attachment. Combine the rest of the dry ingredients including the sugar and stir together on low speed for 30 seconds
  4. Add the butter one piece at a time and blend on low speed for 30 seconds. Then add the remaining milk, and mix on low speed until moistened. Increase speed to medium and mix for 1½ minutes. Be careful not to over mix. Scrape the sides of the bowl as needed.
  5. Add the egg/milk/extract mixture in 3 separate batches mixing on medium speed after each addition until combined. Gently stir in the rainbow jimmies, until just combined.
  6. Pour batter into prepared ice-cream cones and bake in the center of the oven for 15-20 minutes or until a cake tester comes out clean when inserted in center.
  7. Let cool in pans for 10 minutes before removing and cooling completely on wire racks.

  8. For the Whipped Vanilla Bean Frosting:
  9. Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy
  10. Add the rest of the ingredients and mix on low speed for 1minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy.
  11. Best used right away.
Adapted from Sweetapolita

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  1. says

    I’ve always wanted to try to make these! I didn’t even consider the difficulties they might entail! well, I appreciate the research and they look just perfect to me! how fun for little girls! I bet they loved them!

    • Ali says

      I just made these and used a mini cupcake pan and it worked great I put it on a cookie sheet, I did over fill the cones and we’ll have to clean them up before frosting, they look adorable, already on Fb, xo😀

      • Zainab Mansaray says

        That’s a great idea using the mini cupcake pan! I’ll have to try that next time I make these. I would love to see your cupcakes on FB. Feel free to tag me (BlahnikBaker) on FB or IG 🙂

  2. says

    Hi, Zainab! Thanks so much for visiting me at Chatting Over Chocolate and leaving me such a sweet comment! I’m here returning the follow on Bloglovin’, and pinning these ADORABLE sweet treats too! 🙂 Looking forward to enjoying your posts!! Have a wonderful week! 🙂

  3. says

    These are super cute, Zainab! Love the ice cream cone cupcakes. What a good idea! Pinned!

    I hope you have a wonderful week. It’s back to work for me tomorrow. :/

  4. says

    OMG! I swear that looked like ice cream. What a unique way to make cake disguised as ice cream. Thanks for this because I know someone who will make this for sure.

  5. says

    This ought to cheer up kids of all ages!

    I’ve only made the ice cream cone cupcakes once for my little girl, and if I had known then about the foil trick, it would’ve been a headache-free day 🙂

  6. says

    These look SO fun!

    I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday’s at midnight. Followed by (Not SO) Wordless Wednesday! I would be honored if you join us! Have a wonderful week!

    Hugs, Cathy

  7. says

    Aw these are great!:) So cute & perfect for a kid’s party … or a mommy’s night in! Ha! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!

  8. says

    These look so cute! I have a question do you think i could substitute regular funfetti cake batter in place of the homemade mix? I just don’t have time to make it by scratch at this point, i’m almost 8 months pregnant lol.

    • Zainab Mansaray says

      Oh absolutely Ashely! Just follow the instructions on your mix and bake the cupcakes in the cones. I’m 8 months pregnant now and totally understand 🙂

      • says

        I just made these today and they turned out sooooo cute. I ended up using little cones but i like it that way, they’re like little baby cones. I will make these again once my kids are older for birthdays 🙂 Thank you for the ideas! Good luck with your delivery <3

        • Zainab Mansaray says

          Ashley THANK YOU so much for letting me know!! I am so glad to hear that they turned out great. I will have to try the little cones next time 🙂 And thanks for the well wishes. Have a great weekend!

    • Zainab Mansaray says

      Candice, I had mine in a cupcake carrier. I stuffed each with foil or tissue paper to hold the cones. I hope that helps.

    • Zainab Mansaray says

      They can be baked the day in advance and I will suggest storing then in your muffin tin, stuffed with paper or foil in each well to make sure the cones fit.

  9. Sarah says


    You suggest to not overfill the cones…how much to you fill them up to? 3/4 full? I don’t want to have them bake short of the cone rim.

    If I’m to impatient to let things come to room temp, how will that effect the batter?


    • Zainab Mansaray says

      Hello Sarah, yes I fill mine about 3/4 full and they baked higher than the cone rim. The butter will not aerate well when you cream it cold. You could microwave it for 10 seconds or so to fasten things up. I hope that helps!


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