The Runner, the Baker, the Wedding Cake Maker: Cupcake cones

Cupcake Cones with Buttercream Frostings

Cupcake Cones with Buttercream Frostings

Well summer is upon us. Ice cream cones are popular this time of year, but they don’t last long in this Kansas heat.

Here’s a summer treat that’s just as fun but will hold up a little longer. Granted, it’s buttercream, so emphasis on the little.

These cupcake cones are nothing new but are a classic birthday treat. I thought it would be fun to recreate favorite ice cream flavors with the frosting. I woke up one day with this idea, too. I don’t know what it is about me and waking up with ideas for baking projects.

I started out by baking a chocolate box cake in 24 ice cream cones. You can choose whatever kind of cake you want. I used a box cake to make things a little quicker. Let’s face it. It’s hot out. The less time in the kitchen with the oven on, the better.

I wasn’t too consistent on how full I filled them using my cookie scooper. Some were about 2/3 full, others about 3/4. But some of the ones that were too full spilled over. But it did look a little like ice cream melting down the side. I baked them at 350 degrees for 25 minutes, according to the instructions on the side of the ice cream box.

Then I made a batch of vanilla buttercream, my favorite simple buttercream recipe I got from the book “Colette’s Cakes: The Art of Cake Decorating.” And I divided it up to make into different flavors. Neapolitan. Chocolate peanut butter. Mint chocolate chip. Cookie monster, a nod to Sylas and Maddy’s flavor. I left a few of them vanilla and added sprinkles and a cherry on top.

I let the frosting refrigerate overnight and then used a cookie scooper to put it on top of the cone to make it look more ice-cream like. I fooled a few people.

These cupcake cones are a hit with kids of all ages. Just ask my nephew and niece and my friends.

Buttercream recipe from Collete’s Cakes

1 cup butter

1/2 cup milk

1 bag powder sugar (2 pounds)

2 teaspoons vanilla

Here’s how I made each flavor:


2 cups vanilla frosting

1/2 cup semi-sweet chocolate chips, melted

Chocolate peanut butter

1 1/2 cups chocolate frosting

1 tablespoon peanut butter, swirled in with a knife

Mint chocolate chip

1/2 cup vanilla frosting

1/4 teaspoon mint extract

Drop of green food coloring

1/4 cup chocolate chunks


1/2 cup vanilla frosting

1 tablespoon strawberry puree (or I used the juice from frozen strawberries that had been thawed)

This one was a bit runny. It did make it more ice-cream like though.

Cookie monster

1/2 cup vanilla frosting

1/4 cup crushed cookies (Mini Oreos and Chips Ahoy are what I used)

2 drops blue food coloring

Dash of sprinkles

— For more photos of making the cupcake cones, see Nikki’s blog at


jhkfan 11 years, 1 month ago

Love the cupcake cones! One question though---how do you eat them? I assume you would want to mix the icing with the cake, eating it like an ice cream cone would not work!

noverfelt 11 years, 1 month ago

Thanks! It does make it a bit tricky with that much frosting. I found most of my friends tearing off the bottom of their cone and scraping off some of the frosting onto that piece. That seems to make it a bit more manageable. I hope this helps!

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