Ice Cream Cone Cupcakes

Great for summer BBQs and birthday parties, these ice cream cone cupcakes won’t melt as you eat them! Filled with yellow cake and topped with a scoop of buttercream frosting, these cone cakes may not be real sundaes, but they taste just as good! Our Cupcake Cone Baking Rack makes it easy to bake your cupcakes without worrying about them topping over, and you could even have the kids help you decorate these with yummy chocolate fudge and a dash of sprinkles! Don’t forget the cherry on top!

Prep1 hr 45 min
Total Time2 hr 45 min
Skill LevelBeginner

Ingredients & Tools
Instructions

Instructions

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Prepare cake batter. Following recipe instructions. Place cake rack on small cookie pan.
Fill cake cones with scant ¼ cup prepared cake batter and place in cake rack (you may need to place them in every other holder so cone cakes sit and bake evenly).
Bake following recipe instructions.
Prepare buttercream frosting. In a large bowl, mix shortening and butter with electric mixer until smooth. Gradually add sugar, 1 cup at a time, beating with each addition. Add heavy cream and vanilla, beating on medium speed until light and fluffy.
Decorate cone cakes. Using ice cream scoop, top each cone cake with frosting. Reserve remaining frosting.
Mix small amount of each color of jimmies together (about 1 teaspoon of each color).
Prepare decorating bag with chocolate topping. Cut ¼ in. off end of bag. Pipe fudge topping on top of buttercream scoops. Immediately top with sprinkles mix.
Prepare decorating bag with tip 1M and remaining frosting. Pipe small 1M swirl on top of each cone cake. Top swirl with maraschino cherry.