Ice cream cone cupcakes

These yummy little beauties were inspired by the start of summer, long days out with the family and thoughts of the seaside. You won’t find these in any ice cream van but we all know what a flake 99 or a Mr Whippy looks like so I thought I’d make a cake version. I first made these last summer and it seems that they are very popular this year. They are actually pretty simple to make and would be great for a picnic or barbecue with friends.

Ice cream come cupcakes.

Ice cream come cupcakes.


  • 6oz (170g) self raising flour (sieved)
  • 6oz (170g) soft butter or margarine
  • 6oz (170g) sugar
  • 3 eggs

You will also need:

  • 18 ice cream cone cups (these are the ones with flat bottoms). You can find them in the ice cream section of most supermarkets.
Ice cream cups.

Ice cream cups.

  • 9 chocolate flakes.
  • A batch of buttercream (you can find my recipe here – you will need to double the amounts).
  • An assortment of sprinkles.
  • A few tablespoons of jam.
  • Two cupcake baking trays. If you don’t have these, you can use normal oven trays instead but it will be harder to keep the ice cream cups from falling over.
  • Some kitchen foil.
  • Stand mixer or electric hand whisk and mixing bowl.
  • Disposable piping bag.
  • Large star nozzle.


1) Pre-heat the oven to 160 degrees centigrade (fan oven).

2) Wrap a strip of foil around each ice cream cup and place them in the cup cake trays. This will help to balance the cakes and keep them upright. The cups are quite delicate so be careful when wrapping them.

Prepare the ice cream cups.

Prepare the ice cream cups.

Making the cakes:

1) Place the butter (or margarine) in a bowl with the sugar. Beat this well until pale and fluffy.

2) Add the eggs, one at a time, and beat after each addition.

3) Using a metal spoon, gently fold the flour into the batter until it is all incorporated.

4) Place a teaspoon of cake batter into each ice cream cup. Then add a teaspoon of your chosen jam into each one. Finally, add a dessert spoonful of batter on top of the jam. The mixture should come to about 1 inch or so below the rim of each cup.

Cakes ready for baking.

Cakes ready for baking.

5) Bake in the pre-heated oven for 20-30 minutes or until the cake springs back when pressed lightly with your finger.

6) Leave to cool completely in the tins.

Leave in the tins to cool.

Leave in the tins to cool.

7) When cold, remove the strips of foil. Your cakes are now ready for decorating!

How to decorate your cakes:

1) Snip the end off the piping bag and insert the star nozzle. Fill the piping bag (see my previous post for tips on doing this) with buttercream.

2) Pipe a swirl of buttercream onto each cake.

3) Shake your chosen sprinkles onto the buttercream swirls. Then cut the flakes in half and place a piece into the buttercream on each cake.

4) Your delicious ice cream cupcakes are now ready to be enjoyed!

Finished cakes.

Finished cakes.

This is such a fun recipe make and will put a smile on everyone’s face when they eat the cakes. Why not get your kids involved, especially in the decorating? You can add food colouring and flavouring to the buttercream so the cakes look and taste just like your favourite ice cream. My daughter loves mint choc chip ice cream so next time I’m going to colour the buttercream green, add a few drops of mint extract and sprinkle with some tiny chocolate chips!

Enjoy your tasty cakes!

Enjoy your tasty cakes!

Happy baking folks!


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