Recipes

Ice Cream Cone Cupcakes

by Gurleen

Funfetti ice cream cone cupcakes are a fun summer treat!  I made these ice cream cone cupcakes for my birthday this weekend. It’s hard to believe I made a dessert for myself that wasn’t chocolate.

You can any size ice cream cones. I am using the smaller ones. The batter gets poured directly into the cones and then baked. You will need to fill up each ice cream cone around 3/4 the way full, leaving a couple of inches to allow the cakes to rise.

For half of the batter, I added in Rooh Afza, which is a rose water flavored syrup, to both the batter and the frosting. You can mix it up with any syrup of your choice or just leave them plain. As always, this recipe is eggless can be made vegan by switching out milk, butter & sprinkles to vegan.

Ice Cream Cone Cupcakes

  • Servings: 11
  • Difficulty: easy
  • Rating: ★★★★★
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Cupcakes disgused as Ice Cream Cones.

Ingredients

  • 1 ¼ cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup sugar
  • 1/2 cup milk or plant-based
  • 1 tbsp apple cider vinegar (or lemon juice)
  • 1/2 cup neutral tasting oil such as rapeseed or vegetable
  • 1 tsp Vanilla extract
  • 4 tbsp sprinkles for batter and topping
  • 8 Vegan ice cream cup cones
  • 2 tbsp rooh afza or strawberry syrup, optional
    • For the frosting:
  • 1/4 cup (Vegan) butter
  • 1 cup Powdered sugar
  • 1/2 tsp Vanilla extract
  • 2 tsp rooh afza or strawberry syrup, optional

Directions

  1. Preheat your oven to 400F and place the ice cream cones into the holes of a cupcake tin
  2. Mix together the apple cider vinegar and milk and set aside for 5 minutes
  3. In a large bowl, mix together the flour, baking powder, and sugar
  4. Add in the milk mixture, the oil, and the vanilla extract. Mix everything together to form a smooth cake batter then slowly fold in the sprinkles
  5. Fill up each ice cream cone around 3/4 the way full
  6. Bake for 15-20 minutes until golden brown on top
  7. Prepare your frosting by mixing all of the frosting ingredients together. Pipe or scoop the frosting onto the cooled cupcakes and decorate with sprinkles
  8. Enjoy and you can store them for up to 3 days this way in a cool, dry place

Give these recipes a try. Share your comments and pictures with me.

xoxo,