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Perfect Ice Cream Cone Cupcakes with Dripping Summer Scoops

ice cream cone cupcakes - featured image
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These playful cupcakes use waffle ice cream cones as the base, filled with vanilla cupcake batter and topped with dripping frosting that mimics melting ice cream. Perfect for summer parties and family treats.

Ingredients

Scale
  • 4-inch waffle ice cream cones
  • 1 cup (125g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 1/2 cups (180g) powdered sugar
  • 2 tablespoons (30ml) heavy cream
  • Food coloring (optional)
  • Sprinkles or crushed nuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper. Place the waffle cones upright, spacing them a couple of inches apart so they don’t tip over.
  2. In a medium bowl, whisk together 1 cup (125g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
  3. In a large bowl, cream 1/2 cup (115g) softened unsalted butter and 3/4 cup (150g) granulated sugar with an electric mixer for about 3 minutes until pale and fluffy.
  4. Add two large eggs one at a time to the butter mixture, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  5. Alternate adding the dry ingredients and 1/2 cup (120ml) whole milk to the wet mixture, starting and ending with the dry. Mix just until combined.
  6. Spoon the batter carefully into each cone, filling about 3/4 full. Wipe away any drips before baking.
  7. Bake for 18-20 minutes or until a toothpick inserted into the cupcake comes out clean. Watch closely after 15 minutes to avoid burning.
  8. Remove cones from oven and let them cool upright on the baking sheet for 10 minutes. Then transfer to a cooling rack to cool completely.
  9. For the frosting, beat 1/2 cup (115g) softened unsalted butter until creamy. Gradually add 1 1/2 cups (180g) powdered sugar, alternating with 2 tablespoons (30ml) heavy cream, until fluffy and spreadable.
  10. Add food coloring if desired. Use a piping bag with a round tip to pipe frosting generously on top of each cupcake, letting it drip naturally down the sides.
  11. Decorate with sprinkles or crushed nuts if desired. Serve immediately or chill for 30 minutes to set the frosting drip.

Notes

Keep batter consistency smooth but not runny to avoid spills and ensure cupcakes rise well. Use foil or cardboard holders to keep cones upright during baking. Cool cupcakes completely before frosting to prevent melting. For a natural dripping frosting effect, pipe slowly and let gravity work. Frosting consistency can be adjusted with more cream or powdered sugar as needed.

Nutrition

Keywords: ice cream cone cupcakes, summer cupcakes, dripping frosting, easy cupcakes, kids dessert, waffle cone cupcakes

Find it online: https://lirafood.com/perfect-ice-cream-cone-cupcakes-recipe-easy-dripping-summer-scoops/