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Mini Cone Cupcakes with Vanilla Buttercream and Colorful Sprinkles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 2 reviews
  • Author: Kimmy
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 24 mini cone cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Cone Cupcakes are a fun and adorable twist on traditional cupcakes, baked directly inside mini ice cream cones for a perfect handheld treat. Topped with creamy vanilla buttercream frosting and colorful sprinkles, they resemble mini ice cream cones, making them ideal for parties, kid-friendly events, or anytime you want a whimsical dessert. The recipe is straightforward, using common baking ingredients and simple piping techniques to create a delightful dessert experience.

Ingredients

Cupcakes

  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk (at room temperature)
  • 1/4 cup vegetable oil
  • 2 tablespoons Greek yogurt (or sour cream)
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 24 mini cones (flat-bottomed)

Buttercream Frosting

  • 1 cup butter (at room temperature)
  • 2 1/2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • Food coloring gel (optional)
  • Sprinkles and candies for decorating

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cupcakes in the cones.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
  3. Add wet ingredients: Add the milk, vegetable oil, Greek yogurt (or sour cream), egg, and vanilla extract to the dry ingredients. Whisk the mixture until the batter is smooth and well incorporated.
  4. Fill the cones: Carefully fill each mini cone about 2/3 to 3/4 full with the cupcake batter. Approximately 2 tablespoons of batter per cone works well, though this may vary depending on the cone brand. Use a measuring jug or transfer the batter into a piping bag or a Ziploc bag with a corner cut off to make filling less messy.
  5. Arrange cones in pan: Place each filled cone upright in the cavities of a cupcake pan. The flat-bottomed cones should stand upright on their own due to the weight of the batter. If needed, use tin foil balls around the base of any cones to stabilize them.
  6. Bake cupcakes: Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out cleanly.
  7. Cool cupcakes: Remove the cones from the oven and allow them to cool completely on a wire cooling rack before frosting.
  8. Prepare buttercream frosting: In the bowl of a stand mixer, beat the room-temperature butter on high speed until smooth and creamy. Add 1 cup powdered sugar and beat on low speed until combined.
  9. Add remaining frosting ingredients: Add the remaining 1 1/2 cups powdered sugar, vanilla extract, and salt. Beat on low speed until the frosting is smooth. If desired, add food coloring gel to tint the frosting in colors of your choice. Transfer the frosting into a piping bag.
  10. Pipe and decorate: Pipe the buttercream frosting onto the top of each cooled cupcake cone to resemble ice cream. Decorate with sprinkles, candies, or a cherry on top for a festive look.

Notes

  • Use flat-bottomed mini cones to ensure they stand upright during baking.
  • If cones wobble, stabilize them in the cupcake pan with balls of aluminum foil.
  • Room temperature ingredients help batter mix evenly and create a tender crumb.
  • Adjust frosting consistency with a little milk or powdered sugar if needed for easier piping.
  • Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Personalize the cupcake batter or frosting with different extracts or food coloring for themed occasions.

Find it online: https://eatwithkimmy.com/mini-cone-cupcakes-with-vanilla-buttercream-and-colorful-sprinkles-recipe/