No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Frosted Cupcake "Sundae" Cones

Forget baking cups: Cones are the perfect liners for these cupcakes.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Frosted Cupcake "Sundae" Cones

Photography: Sang An

Source: Martha Stewart Living, June 2011


For the cupcakes

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

For the Swiss meringue buttercream (makes about 5 cups)

  • 5 large egg whites
  • 1 cup plus 2 tablespoons sugar
  • Pinch of salt
  • 4 sticks unsalted butter, cut into tablespoons, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • Garnish: melted chocolate and cherries


  1. Make the cupcakes: Preheat oven to 350 degrees. Cover a 12-inch ovenproof bowl or tube pan (center removed) with a double layer of heavy-duty foil. Poke 12 holes in the foil, 2 1/2 inches apart, using a skewer or a sharp paring knife. Place a cone in each hole, leaving top inch of each visible.

  2. Sift flour, baking powder, and 1/2 teaspoon salt into a bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Continue to beat until combined.

  3. Fill each cone with 2 to 3 tablespoons batter. Bake, rotating bowl halfway through, until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Transfer to a wire rack. Let cool completely.

  4. Make the Swiss meringue buttercream: Heat egg whites, sugar, and salt in the heatproof bowl of a mixer set over a pan of simmering water, whisking, until mixture is warm to the touch and sugar dissolves (it should feel completely smooth when rubbed between 2 fingers).

  5. Transfer bowl to mixer, and whisk on low speed, gradually increasing speed to medium-high, until stiff (not dry) peaks form. Continue whisking until cooled and glossy peaks form, about 10 minutes.

  6. Reduce speed to medium-low, and add butter, a few tablespoons at a time, whisking well after each addition. Whisk in vanilla. Switch to the paddle attachment. Continue beating on low speed until air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl. Beat until completely smooth.

  7. Transfer buttercream to a pastry bag fitted with a coupler or a large round tip. Pipe buttercream onto cupcake in a circular motion to create a "soft serve" swirl. Garnish with chocolate and cherries. Serve immediately.

Cook's Note

Buttercream can be stored at room temperature for up to 1 day or refrigerated for up to 3 days. Bring to room temperature and beat on low speed until smooth before using.

Reviews (0)

Related Topics