Ice Cream Cone Summer Cupcakes

Who doesn’t love ice cream right? I remember going crazy at the sound of the ice cream van. Rushing to the front door, essentially scraping at the door waiting for mum to let me out, so I could dash off to attend to my ice cream needs. Ice cream just is one of those things talways had me in awe. The Mr.Whippy Ice Creams, the mind blowing raspberry ripple pots you’d get during school dinners, the epic choc ice, the best of all worlds Neapolitan ice creams, and the wildly beloved strawberry split! 

I remember me and all my mates in the flats I lived in as a child munching away in the corridors together on our favourite ice creams. Talking about all the important things kids talk about. What we should do with Barbie’s hair, what ride’s I planned to go on at Southend-on-Sea, discussing tactics for corridor cricket, pondering over the epic two tone ice creams you could get from the seaside and wondering how they did it.

I made these up in Midlands and brought them down to London, now, as a warning, if you go on the tube with delicious looking cakes, you will be the centre of the world and your head will grow very large with “big ego” syndrome. It was quite humbling actually having so many people stop me and tell me these looked incredible. I gave one to a homeless man, and got chatting to a couple of guys coming home from the football and also gave them some too.

Really the nicest part of it was the surprise on peoples faces when I just said, “why don’t you have one?”. If you’re a Londoner you’ll know that the tube is not often a hot spot for conversation and nice gestures., That feeling of engagement with people over food is a feeling I genuinely live for. I’m a firm believer in that food has the power for social greatness and change, it truly is one of the most basic and beautiful ways of communicating across the world.

 They’re so so simple, it is literally just getting an ice cream come and putting your cake batter in the cone, nothing more to it, very simple, yet very effective! Such a fun little project for young ones, or if you like me, just yourself and some mates, get the sprinkles out, the chocolate and strawberry sauce, the flakes, the cherries and just work your ice cream magic! 

Ice Cream Cone Cupcakes

A fun take on ice cream! These will get people talking and they're a fun way of getting kids baking and decorating cakes. It'll be the adult you've got to fight off for these ones.

Course Cake
Servings 20 cones
Author FentonEats



  • 250 g unsalted butter at room temperature
  • 250 g caster sugar
  • 250 g self raising flour sifted
  • 2 eggs
  • 4 tbsp milk whole
  • 1 tsp vanilla extract, paste or bean
  • 20 g cocoa powder for the chocolate batch
  • 20 wafer cone cornets Askeys come in packs of 21

Vanilla Buttercream

  • 600 g icing sugar
  • 250 g unsalted butter at room temperature
  • 4 tbsp milk
  • 1.5 tsp vanilla bean, paste or extract
  • 20 glace cherries
  • mix of sprinkles and sauces



  1. Preheat the oven to 190C / 170C fan / gas mark 5 / 375F and place the ice creams cone into a muffin tin, one in each hole - I did this in two batches of 10

  2. Using an electric mixer, cream together the butter and sugar until you get a light and fluffy mix

  3. Add the eggs one by one, and mix until just combined

  4. On a low speed gradually add the flour and milk - I did this by adding 1 tbsp of milk and then roughly a quarter of the flour a time

  5. If you're just making vanilla cones, then whisk in the vanilla now. If you're going for both with the chocolate too, then split the mixture into two bowls placing vanilla into one and cocoa powder into the other and mixing until nicely combined

  6. Divide the batter into the cones - an easy way to do this and to end up having no air in your cones is to pipe the mixture into the cornets, its the easy and tidy way that will ensure you won't get any air pockets

  7. Bake for 20-25 minutes until risen and golden - once done leave to cool for a few minutes (roughly 5 or so) and then transfer the cones to a wire rack

Vanilla Buttercream

  1. Place the unsalted butter into a bowl and mix with an electric mixture on a medium speed, to achieve a lighter, creamed, butter - do this for roughly 3 minutes or so, the longer you mix your buttercream the whiter you'll be able to make it

  2. Add the icing sugar, bit by bit, and - I quartered the icing sugar roughly - after each batch has been incorporated, add the next, and mix on a high speed setting - this will help get a lighter and white icing! Add a splash of the milk only using a tablespoon a time to 'loosen' the buttercream as you need

  3. Add the vanilla and combine until well combined

  4. Place the buttercream into a piping bag with a star large star nozzle and start piping! For a great tutorial on how to perfect your cupcake swirl check out MyCupcakeAddiction on YouTube and you'll be a pro in no time!

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