These cute cupcake cones will have you loving summer this year! With a simple treat like this you can take them anywhere and enjoy cake cone cupcakes that look like an ice cream sundae.
Having a cupcake that looks like an ice cream cone is one thing but what I really love to do with this cupcake cone recipe is shove them in the freezer after they've been decorated and frosted.
Eating frozen cupcake cones is so nice for the hot summer days. Especially when you don't want to clean up a messy toddler smeared in ice cream.
Topping the ice cream cone cupcakes with cool whip or frosting and then placing it in the freezer gives a cold sweet treat on top of a crunchy and chewy cake.
It thaws in your hand as you're eating it, but there are no drippy messes. If you eat it slowly enough by the time you get to the cake, it's mostly thawed.
- Boxed Yellow Cake Mix, Prepared
- Boxed Strawberry Jello
- Cocoa Powder
- Vanilla Extract
🍽 Equipment Needed
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🍴 Recipe Tips
When making this ice cream cone cupcakes recipe, keep in mind that because Neapolitan ice cream is pink, brown, and white, you can expect the batter to be the colors too.
But, adding in some additional food coloring could help to yield a better coloration as the pink will turn out a little orange thanks to the yellow cake mix.
When you add the batter, it makes sense to do even amounts of each color, but the color on the bottom will be the largest. For this reason, add less of that color, more of the middle, and even more of the top.
Cupcake cooking science explained- The bottom of the cones has a checkered section for stability. When you add batter, it sits on top of that. When you bake, it goes down to fill in the holes and goes up because that's how baking cakes work, they expand upward.
The middle section then ills in the remaining section and the top one creates the dome, which makes it more condensed after it cools. So if you want it to look like there's an even amount of each color in the cone, you can't put an even amount of each color inside. Makes sense, right?
So to recap, add less of the bottom color, more of the middle and then even more of the top color. This is about 1 tablespoon, 2 tablespoons, 3 tablespoons, roughly.
For making these ice cream cake cones, you're going to want to not add more than ⅔rds full of batter. This is roughly about the part where the rim of the ice cream cone expands outward from the base.
Baking these guys can be a little tricky as they shift if left on a flat sheet without tall sides. For that reason, I recommend keeping them in a cupcake pan because the sides are tall enough to keep them in place.
Cutting holes out of a disposable baking dish and flipping it upside down on a baking sheet can also work great and you can transport them the same way!
Check out how to make cupcakes in ice cream cones with these simple step-by-step instructions:
- Make yellow cake mix as directed on box with eggs, oil, milk, or water.
- Divide the batter into 3 bowls, giving one less, one a little more and then the third with the most.
- The bowl with the least will be your bottom base color, followed by the middle and top ones.
- In the bottom color add either the chocolate, strawberry jello, or vanilla depending on which color you want it to be. Repeat for the remaining bowls of batter.
- Add just enough of the bottom color into the cones to cover the checkered cone base. (It looks like a hashtag). Then fill in the center with about twice as much batter from the bowl with the middle amount of batter.
- Add even more of the top color so that it's the thickest color added to the cone. Measurements of about 1 tablespoon, 2 tablespoons, and 3 tablespoons.
- Place the cones in a muffin pan so that they can stand upright and bake for the number of minutes needed for cupcakes as instructed by the cake mix box.
- Let cool completely, frost, and then serve. Enjoy!
Other super tasty recipes you're going to love!
- Mixed Berry Cobbler
- Peanut Butter and Jelly Muffins
- Easy Fluffy Pancakes
- Dairy Free Coleslaw
- Lemon Mug Cake
- Easy Cheeseburger Macaroni Skillet
- French Toast Kabobs
- Steamed Corn on the Cob
- Edible Marshmallow Playdough
Neapolitan Ice Cream Cone Cupcakes
- 1 box Yellow Cake Mix prepared as directed on box
- 24 Ice Cream Cones
- 2 teaspoon Cocoa Powder
- 1 teaspoon Vanilla Extract
- 3 teaspoon Strawberry Jello Mix
- Food Coloring *Optional
- Make the batter as directed on the box and preheat your oven to 350F degrees.
- Divide the batter into 3 bowls, giving each one a littele more batter than the last. The one on with the least is your bottom color and the one with the most is the top color.
- To each bowl, add in the cocoa powder, jello or vanilla depending on which order you want them to be in. If using food coloring, add it in here at this point.
- Add 1 tablespoon of the bottom batter to each cone, followed by 2 tablespoons of the middle color and 3 tablespoons of the top color.
- Place the cones in a cupcake pan and bake for however long your boxed cake mix directs you to bake cupcakes for. (About 20-25 minutes). Or until a toothpick comes out clean and the tops look a little golden.
- Let the cupcakes cool completely and then frost and serve.