Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

Serve these ice cream cone cupcakes at your next party. There are no cupcake wrappers to throw away, and no dishes to wash.

  • Author: Erin Huffstetler,
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes (plus additional time as needed)
  • Total Time: 25 minutes (plus additional baking time)
  • Yield: 10-11 full-size. 12-13, if you make the two-thirds full version. 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American



Make a batch of your favorite brownie batter.

Spoon it into the ice cream cones, until it’s level with the top.

Stand the cones up in a muffin pan, and bake according to the brownie recipe. Continue adding time, until a toothpick inserted in the center of a cupcake comes out with just a few crumbs.

Let the cupcakes cool. Then, frost them, or add a scoop of ice cream to the top.


If you decide to serve your cupcakes with a scoop of ice cream, fill the cones only two-thirds full with batter. This will give you a flat top for the ice cream to sit on.

To transport your cupcakes, place each one in a pint-sized canning jar, and carry them in a canning case. This will keep them from knocking over.