Cupcake Cones

These were one of the most adorable treats I’ve made.  I realize that cupcake cones are not at all a new idea.  But they were a first for me.  How can you look at these and NOT smile?  They certainly won over my husband’s cynical teenage students.  They all eagerly took one after their lesson. And the cupcakes fascinated the Little Chef.

I filled the cones a bit too much in the above photo.  I recommend only filling the cones to about 1/2 an inch before the line below the edge.  This gives the cake enough room to rise without spilling over.  Another thing about the cones is that with the icing on top of them, they become very top heavy.  Just a word of caution.

I originally intended on selling these at the CFL Food Blogger Bake Sale.  Unfortuantely, they do not hold up well in the Florida heat and humidity.  The cone started soaking up the moisture from the cake, and I ended up with a soggy mess.  Since the bake sale is taking place outdoors, these are definitely not sturdy enough for the event.



original recipe

Cupcake Cones

Cupcake Cones


14-18 ice cream cones, flat bottomed kind
Swiss Meringue Buttercream
1 c sugar
4 large egg whites
Pinch kosher salt
2 sticks unsalted butter, “room temperature”
2 tsp vanilla
Food coloring (optional)


  1. Preheat oven to 350 degrees. Place a cone in each well of a muffin tin. Carefully scoop cake batter into each cone. Fill up to about a ½ inch below the line (see picture). Bake cones until a toothpick inserted in the center comes clean, about 18-20 minutes. Remove cones from the oven, and cool on a rack.
  2. For the buttercream: Place sugar and egg whites in the bowl of a stand mixer. Place the bowl over a pot of simmering water. Heat, whisking constantly, until the mixture reaches 160°F. Mixture will be frothy.
  3. Remove bowl from heat and attach to the mixer. Fit the mixer with the whisk attachment. Beat on medium-high until stiff peaks form, about 10 minutes. The mixture should be room temperature. Reduce speed to medium and add the butter, 2 Tbs at a time, making sure each addition is well incorporated. If the mixture is soupy, stick the bowl in the fridge, chill for 15-20 minutes, and continue to beat until the mixture comes together. If the mixture looks curdled, just keep beating. Beat in the vanilla and (optional) food coloring.
  4. Frost the cupcakes (I used my favorite tip, the 1M.) Garnish with sprinkles. Serve within a few hours of assembling.



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Sweet Comments:

  1. Yum! I’ve always wanted to make these kind of cupcakes! Yours look fab!

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