42 Reviews of Ice Cream Cone Cupcakes

From: snuqueen

On Dec 7, 2004

These worked great...I found that I filled them a little over 1/2 full, and they rose just like a scoop of ice cream! With cream cheese frosting, they looked just like ice cream cones. They don't keep very well, so make them for a crowd and eat them quickly. The cones get soggy if you keep them for long.

From: TheDancingCook

On May 28, 2004

The preschoolers loved these! Very easy to make. I frosted half of them with chocolate and the other half french vanilla frosting, both with colored sprinkles. The only problem I had was trying to transport them from home to the school...I took a rectangle-shaped cardboard box from the bottom of a 24 pack can of canned soda or canned good packaging and cut out the holes to fit in the cones. Thanks for suggesting this one, Lennie!

From: Secret Agent

On Oct 9, 2008

Just a little hint about the soggy cones - After baking - with a chopstick, poke a hole towards the bottom of the cone to let steam escape. To prevent the cones from falling down during transport maybe you can ice them when you get where you are going to avoid a cupcake catastrophe. Have fun!

From: Take a Letter Maria

On Aug 14, 2006

Very good,made these at my 12 year old son's request instead of a B-day cake for his B-day. We were also celebrating my 6 year old son's B-day the same day, makes it easy when you have a large extended family anyway everyone was thrilled with these and the kids could not wait to eat them. I used a large star tip and my piping bag and piped canned frosting thickened with a little powdered sugar onto the cupcakes in a swirl fashion to look like icecream and added a few sprinkles to each. I think 400 degrees maybe a little to hot for my oven because the seemed to rise to quickly and bubble over, next time I will try and bake them at 350. Thanks for the great recipe.

From: s'kat

On Sep 16, 2002

To be honest with you, I can't rate these by taste- I made these for my young niece and her litte brother- but by looks, they were a 10++! I had a little problem with getting the batter to rise on its own out of the ice cream cone. Luckily, I only made 6 of these, and had made the rest into cupcakes. I ended up slicing off the top half of the cupcake, melting a wee bit of chocolate, and 'gluing' it onto the cone-cupcake with that. It worked perfectly. I also put the icing I was using into a sandwich bag, snipped off the end and piped it 'round the cupcake so that it had a perfect soft-serve look to it. I used colorful candy sprinkles, and finished with a maraschino cherry. Okay, so I'm outta the loop 'cause I don't have kids, but these are just the most adorable little things! Thanks for making somebody's birthday very, very special, Lennie!

From: Jessica S.

On Jun 19, 2007

I was so glad to find this recipe. I never would have baked these at 400 degrees; rather, I would have stuck to the traditional 350. But, these turned out great — other than them running out all over the place — but that was my fault! I must have used small cones because I made 24 cone cupcakes and had enough batter left over to make 20 mini cupcakes. I used Keebler cones (the kind with 24 in the box). I did wrap my cones in foil first. Doing so kept them from burning and made the "run-over" from too much batter easy to clean up. I just peeled off the excess batter with the foil. For the folks who want their cones to travel, try putting some really stiff icing on the bottom of each cone to help it stick to whatever you're carrying them in. Thanks, Lennie, for the recipe.

From: SuzieQue

On Jul 23, 2004

This is so cool - I remember this recipe in my Kids Betty Crocker cookbook when I was a kid. I made it for my granddaughters - 1 and 4 and they loved it!! The adults ate quite a few also!

From: pooknnook

On Jun 17, 2005

Well, I'm with snuqueen! Mine got very soggy! The cones were stale feeling/tasting. Other than that, they were great, I too filled them way up maybe just an inch or so from the top of the cone so it would look like real ice cream on top! ***Please take care with cones, immediately after taking this pic, all of my cupcakes fell out of the pan!! ( I salvaged most but 3 went on the floor! Take more than a lot of care when handling!***

From: Chef Doozer

On Nov 25, 2007

These were so fun! Just don't make them the night before because the cones will turn soggy. I found that I needed to fill the cones more than halfway to get a little more rise out of them. These made a hit for my son's birthday party. I had them decorate their own with candies and sprinkles.

From: Chef #832054

On May 4, 2008

Reading the reviews for the ice-cream cone cupcakes gave me an idea for transportation of them. I was desperate for something so I took a empty cereal box taped ends. With a shot glass, trace circles on one side of the box. Make sure that you put 1 to 2 fingers width inbetween each circle. Then cut out circles with a utility knife. You should get about 9 circles on a 18oz box. Then place decorated cones in holes. Yea, easily transportation to go.