Any day is a great day to learn how to make ice cream cone cupcakes. These playful treats look like soft-serve ice cream and are perfect for bake sales, parties, or a colorful at-home dessert. We gave this classic idea a bright, rainbow twist—here’s an easy, reliable method to make them at home.
How To Make Ice Cream Cone Cupcakes
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Servings: 24 Cupcakes
Ingredients
- For the cupcakes:
- 1 Boxed cake mix or your favorite cake recipe any flavor
- 24 Ice cream cones
- Cupcake tin or baking sheet
- Uncooked rice optional, to stabilize cones
- For the meringue frosting:
- 1 1/4 cup granulated sugar
- 2 tablespoons corn syrup
- 3 tablespoons water
- 5 egg whites room temperature
- Food coloring, as desired
- Two 12-inch piping bags
- One 16-inch piping bag
- Large star piping tip
Instructions
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Preheat the oven to 350°F (175°C).
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Prepare the cake batter following the package directions or your chosen recipe. Fill each ice cream cone halfway with batter. Stand cones upright on a baking sheet to bake—if they wobble, nestle them into a cupcake tin filled with uncooked rice to hold them steady (save the rice for future blind-baking).
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Bake the cone cupcakes for about 20 minutes, or until a toothpick inserted into the cake center comes out clean. Remove from the oven and allow to cool completely before frosting.
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To make the meringue frosting, combine the granulated sugar, corn syrup, and water in a small saucepan and bring to a boil. If sugar crystals form on the pan sides, brush them down with a wet pastry brush to avoid a grainy texture.
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Cook the sugar mixture until it reaches 230°F (110°C) on a candy thermometer. Do not stir while it heats.
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Meanwhile, beat the egg whites in a stand mixer until soft peaks form. With the mixer running, slowly pour the hot sugar syrup in a steady stream down the side of the mixing bowl.
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Increase speed and beat until the meringue is thick, glossy, and completely cool, about 7 to 10 minutes.
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Divide the meringue evenly into two bowls and tint each with your chosen food coloring.
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Fit two 12-inch piping bags—one with each color—and place both inside a 16-inch piping bag fitted with a large star tip so the colors pipe together.
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Pipe generous swirls of meringue frosting onto each cooled cone cupcake to create the soft-serve look. Serve immediately or store in an airtight container in the refrigerator for a short time.
Tried this recipe?Mention @studiodiy or tag #studiodiy
Photos by Jeff Mindell | Recipe by Theresa Rountree
They really do resemble soft serve—perfectly whimsical and delicious.