These fun, homemade funfetti ice cream cone cupcakes are PERFECT for summer and… with a little red, white, and blue… perfect for 4th of July celebrations. The buttercream frosting tastes JUST like vanilla ice cream! They’re easy-to-make, adorable, and sure to be a hit!
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I have been working on a homemade funfetti cupcake recipe for awhile now. With the 4th of July coming up, I wanted to make something extra fun and extra festive. Hence…
Funfetti Ice Cream Cone Cupcakes with Vanilla Ice Cream Buttercream
With a little red, white, and blue, these funfetti ice cream cone cupcakes become perfect for 4th of July celebrations. The batter includes red, white, and blue sprinkles for a Patriotic twist on a classic funfetti cupcake.
What’s extra great about these ice cream cone cupcakes, besides how absolutely adorable they are, is that you can easily change the color of the sprinkles, frosting, and/or batter to fit any holiday or event.
The vanilla buttercream also tastes JUST like vanilla ice cream. Maybe it’s the mind playing tricks on us, but I swear it does! Truly!
For a fun adult cupcake, please check out Fireball Poke Cupcakes – How to Make This Boozy Favorite.
You may also like Easy, No Chill, Citrus 4th of July Sugar Cookies.
Everything in these funfetti ice cream cone cupcakes is made from SCRATCH. With the exception of the ice cream cones and sprinkles, of course.
Like I said before, I’ve been working on a homemade funfetti recipe for awhile. It’s still not exactly how I want it to be. BUT, people enjoy it! Especially kids… It’s hard to keep cupcakes long enough to photograph when kids are around!
Unfortunately, I decided to make these funfetti ice cream cone cupcakes on one of the hottest days of the year so far. We don’t have an AC yet, so I worked overnight thinking it’d be cooler… It wasn’t. I was still drenched in sweat.
And, the buttercream… the one that TASTES like vanilla ice cream… began to melt like vanilla ice cream! *facepalm*
Before frosting the cupcakes, I put the buttercream in the fridge. This helped some. I’m a slow decorator though, especially when using a piping bag. It was also SO SO SO hot that my buttercream began to loosen and deflate on the cones as well!
Fortunately, putting the funfetti ice cream cone cupcakes in the fridge, immediately after frosting, was enough to harden them for good. After a few hours in the fridge, I was able to leave them out for an hour or two without any melting.
I almost didn’t post this recipe because of that experience. I’ve made the buttercream before though and it was always okay. I was also a little disappointed by the look of the cones. Several people commented on how real they look though. They also taste phenomenal, so that helps.
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How to Make Funfetti Ice Cream Cone Cupcakes
The batter bakes inside the cone! Which I think is the coolest thing. I was also aware it could be the biggest mess, especially considering how clumsy I am.
There are special cone cupcake baking racks you can buy. Like this Betty Crocker Ice Cream Cone Cupcake Baking Rack.
I personally stand the cones in a regular cupcake pan and fill them with batter. You definitely need to be careful putting them in and taking them out of the oven. It’s definitely a two hands, slow moving type of mission. But, it’s completely doable.
If your cones need extra support, you can roll up some tin foil and tuck it around the cones in the cupcake pans.
When it comes to filling the ice cream cones, I fill them very close to the top. Not completely to the brim. That would make a mess. But, close enough that the cupcake billows out a bit while baking. I wanted a roundness that looked like another scoop of ice cream. I also didn’t want to use a TON of buttercream to achieve the fun ice cream cone look.
Ingredients for Funfetti Ice Cream Cone Cupcakes
- 1 box of Classic Ice Cream Cups (the most common cone) Side note - I recently learned that these are referred to as “Cake Cups”. Did you know that? This listing on Amazon refers to them as that as well. I recommend using regular or jumbo size.
- 1.5 cups All-Purpose Flour
- 1/4 cup Butter, softened
- 1/4 cup Oil (vegetable or canola would be best. Sometimes, olive oil can be tasted in the cake.)
- 1 cup Granulated Sugar
- 1.5 tsp. Baking Powder
- 3 Egg Whites
- 1.5 tsp. Vanilla Extract
- 1/2 cup Milk
- 1/4 cup Sprinkles. I used red, white, and blue sprinkles for the 4th of July.
- 3-3.5 cups Confectioner’s Sugar
- 1/2 cup Butter, softened
- 2 Tbsp. Milk
- 1.5 tsp. Vanilla Extract
Directions for Funfetti Cupcakes
- Preheat the oven to 325 degrees F.
- Place flat-bottomed ice cream cones in each cavity of a regular cupcake pan, like Wilton Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan. I love my Wilton baking pans. I swear they last longer and are easier to clean.
- Combine the wet ingredients - butter, oil, egg whites, vanilla extract, and milk. Mix until blended.
- Add the dry ingredients - flour, sugar, and baking powder. Stir until just combined. Overmixing will lead to denser, tougher cupcakes.
- Fold in the sprinkles.
- Pour the batter into the ice cream cones, filling about 3/4 of each. I usually do a little more. Definitely don’t fill to the brim though.
- Bake for about 25-30 minutes. Oven times vary. Please check your cupcakes by inserting a wooden toothpick in the middle. If it comes out clean, it’s done. If not, it needs more time.
- Allow the ice cream cone cupcakes to completely cool.
Directions for Buttercream Frosting
- Beat the softened butter.
- Slowly add the confectioner’s sugar in increments. Mix as you do.
- Stir in the milk then vanilla extract.
- Mix until smooth and fluffy.**
- Place the buttercream in a piping bag. I have better luck with disposable piping bags that already have a tip attached. Like these Wilton All-In-One Disposable Decorating Bag with Star Tip. Otherwise, I rip the bag and/or lose the tip. I may be too rough...
- Swirl the buttercream on top of the completely cooled ice cream cone cupcake.
- Decorate as you please! I added red, white, and blue sprinkles for the upcoming holiday. I also discovered a wonderful Etsy shop that makes beautiful mixes of sprinkles - NeonYolk.
**Mixing with a hand mixer definitely leads to a better texture. Unfortunately, I left mine at my parents’ house. (They have a better oven than me AND a dishwasher, so I like to bake there). I mixed the buttercream by hand. It just took longer, but it is possible.
***If your buttercream is too runny, add more confectioner's sugar in small amounts (Add a tablespoon, whip, add another tablespoon, whip) until you reach your desired texture and taste. Adding too much sugar can make the buttercream too sweet though. It's a delicate balance.
To keep these cupcakes fresh, please store them in an airtight container. If it’s warm, store in the fridge.