Ice Cream Cone Cupcakes Twist
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Baked cupcakes inside ice cream cones with a twist – swapped vanilla pudding for lemon instant pudding for a subtle tang. Oil swapped for melted coconut oil, adds slight richness. Batter mixed gently, avoiding overwork to keep crumb tender. Baked cones stand upright in muffin tin wells, filled halfway, baking time adjusted to 12-18 minutes, watching for springy top and toothpick test. Buttercream whipped with confectioners sugar and a dash of heavy cream for lighter texture, piped with star tip, crowned with sprinkles. Best same day. Watch for burning edges on cones, cool fully before frosting to avoid melting. Calories 280; carbs 40g; fat 13g; protein 2g.
Prep:
35 min
Cook:
18 min
Total:
53 min
Servings:
32 servings
#cupcakes
#desserts
#baking tips
#party treats
#American cuisine
Cone cupcakes. Saw lots of pics online, tried before; batter spills, soggy cones, frosting meltdown. Learned to place cones in muffin tins, upright, keeps steady. Swapped vanilla pudding for lemon. Adds zing. Coconut oil over veg oil? Yes. Gives faint richness, subtle flavor, plus fan favorite pantry staple. Hand mixer low speed, no over mixing. Batter texture matters; look for thick but pourable, not slick or gluey. Got better rise, tender crumb. Frosting whipped with heavy cream, stops dryness and gritty mouthfeel–pro tip. Bake range adjusted; ovens vary, watch tops, smell to know finished. Sprinkles on fresh frosting stick better. Same day eating, cones go soft fast. Learned the hard way. This is my go-to party trick now.
Ingredients
- 1 box white cake mix
- 1 small box instant lemon pudding mix
- 3 large eggs
- 1/3 cup melted coconut oil
- 3/4 cup whole milk
- 1/3 cup sour cream
- 32 flat-bottom ice cream cones
- 1 cup softened unsalted butter
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- sprinkles for topping
About the ingredients
Instant pudding here isn’t just flavor; it makes texture denser, moist, less crumbly batter. Switched vanilla for lemon to cut sweetness, add subtle pop. Any pudding powder works but avoid sugar-free or fat-free versions; alters crumb badly. Coconut oil substitution was for pantry use, melts easily, so keep batter cool if warm kitchen. Sour cream adds tang and moisture; don’t skip, key for tender crumb. Whole milk best over skim; richness affects structure and taste. Butter must be softened, not melted, or frosting separates or becomes greasy. Powdered sugar sifted helps smooth finish; try local brands for best texture. Vanilla extract boosts aroma, feel free to use almond or lemon for different notes. Heavy cream just a splash; makes frosting airy, easy to pipe. Sprinkles add nostalgia, but watch cheap ones that bleed color or get soggy under moisture. For cones, flat-bottom recommended for stability; avoid sugar cones that char quickly.
Method
- Preheat oven to 400F. Place cones upright in muffin tin wells. This keeps shape, stops tipping.
- In large bowl, dump cake mix, lemon pudding powder. Add eggs, coconut oil, milk, sour cream. Use hand mixer on low. Mix until ingredients just combined; look for no streaks but stop before batter becomes glossy. Overmix = tough.
- Spoon batter into cones, filling about halfway. Batter rises but too full = overflow, messy pan.
- Slide muffin tin on middle rack. Bake 12-18 min. Watch for visual signs: domed, golden tops, edges firm, toothpick inserted comes out with few moist crumbs. The cones smell toasted; listen for subtle crackling, no hardened blackened edges though.
- Remove pan, gently wiggle cones for firmness. Cool completely in pan to keep shape. Frosting on warm cupcakes = melty disaster.
- Whip butter, powdered sugar, vanilla, and heavy cream with whisk attachment low speed till mixed. Then high speed 30 sec to get fluffy clouds of frosting. Heavy cream helps avoid gritty buttercream.
- Load into piping bag fitted with large star tip. Pipe swirls atop cooled cupcakes. Add sprinkles immediately; they stick better.
- Serve same day. Stored covered 1 day max or frosting softens, cones get soggy.
Cooking tips
Temperature and texture over strict timing. Muffin tins cradle cones for stability during baking. Batter texture is your guide – thick but pourable means moist cupcakes, too thin means flat, dense cakes. Mixing on low pace preserves fluffiness; over-mixing develops gluten, leads to toughness. Watch bake color and springiness; clean toothpick with few moist crumbs signals doneness. Cooling fully is non-negotiable; warm cupcakes ruin frosting, which then slides off or melts. Whipping buttercream smartly—start slow until sugar blends, then high speed to trap air. Add heavy cream to improve texture and ease piping because standard buttercream can be heavy and stiff. Piping with star tip creates classic look and holds shape better than plain nozzles. Top with sprinkles quickly before frosting sets. Serve fresh or cones soften and degrade texture. This method prevents sogginess and messy fallout from batter overfill or hot frosting. Always keep an ear for subtle bake sounds and nose for lightly nutty toasty cone aroma to nail timing.
Chef's notes
- 💡 Keep batter thick but pourable; too thin means flat dense cakes. Use hand mixer low speed only, stop when no streaks but before gloss. Overmix = tough crumb. Scoop batter halfway into cones. Too full causes overflow, messy pans. Oven varies; use smell, color, touch. Listen for slight crackling from cones, smell toasted—not burnt. Toothpick test must show few moist crumbs only not wet batter. Cooling crucial. Warm cupcakes wreck frosting; it melts and slides off. Always cool fully in pan upright cones stay stable. Buttercream needs softened butter not melted or greasy. Powdered sugar sifted for smooth texture. Heavy cream splash whips light textures and stops grit. Pipe quickly and top sprinkles fast; damp frosting ruins sprinkle color and stick.
- 💡 Cones upright in muffin wells stabilize shape—flat bottom best. Avoid sugar cones; char fast and blacken edges. Coconut oil melts easy, keep batter cool if kitchen is warm or it thins. Sour cream adds moisture and tang; skip it and crumb turns dry. Whole milk preferable over skim, adds richness to structure and flavor. Vanilla extract boosts aroma; sub almond or lemon extracts for varied notes. Batter texture guides bake time more than clock. Thick, not gluey or shiny, means tender crumb. Watch edges firm and golden, top dome shape. Toothpick cleans with some moist crumbs okay. Burnt cones ruin taste; black edges bitter. Use only gentle low whisk speed then high to trap air in frosting; avoids dense buttercream.
- 💡 Buttercream whip start slow, blend sugar, then high for fluffy clouds. No skipping heavy cream; without it frosting gritty and stiff, tough to pipe. Sprinkles last second; they stick better fresh, cheap bleeders bleed color fast under moisture. Same day eating only. Cake dries, cones go soggy fast. Store covered max one day; frosting softens and slips, cones lose crispness. Muffin tin placement secures cones upright—key for stability while baking and cooling. Overfilled cones flood muffin tin, create mess, dry edges. Listen for light crackling cone sound during bake. Smell toasted nutty aroma means edges almost done, avoid burnt smell. Frosting warm cupcakes melts fast. Cool fully to keep cone shape intact, avoids meltdown.
- 💡 Temperature and texture are your guide to doneness. Oven times vary. Watch batter carefully—too shiny means overmixing, tough crumb. Batter thicker gives better rise; pourable but thick. Cooling inside pan keeps cones steady, prevents cracks or flop. Butter soft not melted; too warm or melted butter breaks frosting, greasy texture. Powdered sugar sifted fine helps smooth, no gritty mouthfeel. Vanilla extract optional but boosts aroma nicely. Adding heavy cream during whip adds air, helps pipe shape hold. Frosting stiff at first, gets smoother with beat time. Keep sprinkles ready, top right after piping. Cones flat bottom for stability; sugar cones blacken fast, avoid them. Baking smell, sound cues key; light doming tops, slight crackle cones.
- 💡 Filling cones halfway only; overflow messes pan and uneven bake. Hand mixer low speed preserves fluffiness in batter; overly mixed batter is gluey and dense. Sour cream and coconut oil give tang and richness—skipping changes texture sharply. Watch bake visually; no shiny tops means not done. Toothpick must come with moist crumbs not batter. Cooling fully in pan keeps cones upright, shape intact. Warm frosting ruins cone texture and melts. Whip butter slowly at first, then fast for air. Add cream to help frosting smooth and pipe easily. Pipe with star tip to keep shape; plain nozzles lack hold. Sprinkles must go on immediately after piping; wait and they bleed or slip. Eat same day max; cones go soggy faster otherwise.
Common questions
Batter too thin?
Mix slower; stop when streaks disappear. Add less milk if too runny. Thick batter rises better, less dense cakes. Thin batter makes cones soggy, cakes flat. Sometimes coconut oil melts in warm kitchen; keep batter chilled to firm it.
How to avoid soggy cones?
Fill cones halfway, never more. Bake cones upright, in muffin tin wells. Cool fully inside pan—warm cupcakes wreck cone crispness with frosting melts. Same day eating best; storing makes cones soften quickly. Spritz frosting right after cooling to avoid meltdown.
Frosting gritty?
Use sifted powdered sugar only. Heavy cream splash whips buttercream lighter, no grit. Butter softened not melted; melting breaks texture, gives separation and greasy feel. Whip slow then high speed for best air catch. Skipping heavy cream or poor butter affects mouthfeel.
Storing cupcakes?
Keep covered at room temp max one day. Refrigeration makes cones wet, soggy. Frosting softens overnight, slips off cones more. If storing, chill without sprinkles, add fresh topping rest day. Real talk—a head start needed on eating; cones not meant for long haul.
