New This Month

Ice Cream Cone Cupcakes


Baked inside sugar cones, these cupcakes-in-hiding combine the best aspects of an ice cream sundae (all those great toppings!) in a no-melt treat. Any leftover batter can be baked in minimuffin tins.

  • Yield: Makes 12

Source: Martha Stewart Cupcakes, June 2009


For Cupcakes

  • 12 sugar cones
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup milk

For Decorating

  • Swiss Meringue Buttercream, plus 1/2 recipe chocolate variation
  • Gel-paste food color, optional
  • Melted chocolate
  • Chopped roasted salted peanuts
  • Maraschino cherries
  • Assorted candy sprinkles


  1. Preheat oven to 350 degrees. Remove center of a 12-inch tube pan and cover pan with a double layer of heavy-duty foil. Use a skewer or paring knife to poke 12 small holes in the foil, 2 1/2 inches apart. Gently place a cone in each hole, pushing it down until only about 1 inch of cone is showing.

  2. Make cupcakes: Sift together flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fill each cone with 2 to 3 tablespoons batter. Bake, rotating pan halfway through, until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.

  3. Decorate cupcakes: Tint some of the buttercream pink with gel-paste food color, if desired. Use an ice cream scoop to place buttercream (untinted or pink) on top of cupcake, then top with sprinkles. For "soft-serve" cones, use a pastry bag fitted with only a coupler (or a large plain tip) to pipe buttercream in a swirl over cone, then top with multicolored sprinkles; or, for "sundae" cones, drizzle melted chocolate over buttercream, then sprinkle with peanuts and top with a cherry. For soft-serve "twist" cones, fill a pastry bag fitted with an open-star tip (Ateco No. 828) with untinted and chocolate buttercreams, placing them side by side in bag; pipe two-tone swirls. Serve immediately.

Reviews Add a comment

  • Krosing
    3 JUN, 2014
    Disaster. My daughter picked these for her classroom birthday treat and I'm just going to use the remaining batter to make "regular" cupcakes. The cones fell apart, burned and the dough never fully cooked (what remained in the cones). Wish I had read the reviews beforehand!
  • RiversideBaking
    29 JAN, 2014
    I adapted these to make them at home in the UK and they came out fab! You can see mine here:
  • RiversideBaking
    9 JUL, 2013
    I adapted these to make them at home in the UK and they came out fab! You can see mine here:
  • Loopsy
    4 JUL, 2012
    I tried making these for the fourth of july. My cupcakes wouldn't stand up in the oven. I ended up throwing all of mine away because half of each ice cream cone was cooked and the other side was raw. I was very upset making these seeing that I bought all the ingredients to make them and was very disappointed with the results. I ended up making the rest upside down in cupcake pans and these one were at least edible.
  • Debpage2
    18 OCT, 2010
    I make these using regular cake mix, pouring into flat bottom cones, then I stand them in a cupcake pan. Each cone stands well when you put them in the cupcake pan. Frost and add some candies, they come out wonderful!
  • karaokekid
    30 JUL, 2010
    I make these at Christmas for the kids. I use flat cones and fill them up with cake mix to the rim and bake in a flat pan. I use whipped iciing and whirl it to look like icecream. The kids love them because they can run around the house with them.
  • reneecan
    29 JUL, 2010
    to help with the batter making the cone soggy or prevent it from leaking...put a large marshmellow in the bottom of the flat cones and several small ones in the pointed cones...I used cake mix and it worked fine...transporting is bake them you can do the foil trick above using deep pyrex bowls too.
  • JudyAWeeks
    3 MAR, 2010
    Has anyone tried to use just regular cake mix from a box? i have been asked to create these for a friends birthday party and so far seems a bit too difficult and very time consuming...i dont get what they are talking about on the pan thing...just a regular deep cake pan?
  • Lauralee1072
    26 FEB, 2010
    I just baked these cupcakes, and they are terrible. They are WAY too eggy - more flan-cake-like than cupcake. They softened the cone and made it soggy. I am disappointed that I have to go get more ice cream cones to make another batch. The chocolate cupcake cones were excellent. I made a double batch of those today, and they are delightful. I don't think these were tested.
  • Anarie
    12 FEB, 2010
    The flat-bottomed cup-type cones work really well for this idea. They're not as pretty, but they're MUCH easier to bake, decorate, transport, and eat, especially for children. I also wonder whether the sugar cones really melted, or whether the batter just pushed through the bottom as it rose. Putting a few chocolate chips in the tip of the cone might prevent that.