Cone Head Cupcakes with Ice Cream Frosting

Have some fun with your vanilla cupcakes and turn them into adorable cone head cupcakes with frosting that looks and taste like an ice cream sundae.

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National Cupcake Day is exactly one week from today! In an effort to prepare you, 26 food bloggers including myself have banded together to share cupcake recipes today. I took the opportunity to whip up a cupcake creation that I have been meaning to make ever since I thought of it.

You know the adorable cone head ice cream sundae at Friendly’s? Well I recreated it in cupcake form! A vanilla cupcake is topped with a literal scoop if buttercream frosting made with ice cream and decorated with a chocolate dipped waffle cone, miniature Reese’s pieces, and whipped cream. Even if you’ve never heard of or had a cone head ice cream sundae, you won’t be able to resist these little guys.

Have you ever made anything with ice cream? Sure, you can just stuff it inside of things or blend it into a milkshake, but I’m talking about transforming it into things that when eaten you may not realize contain ice cream as an ingredient. As someone who has more ice cream in the freezer than anything else, this is something I think about often. But if all you want is more cupcake recipes, scroll to find the list at the bottom of this post!

More recipes using ice cream:

• Cake Batter Ice Cream Bread – In Katrina’s Kitchen
• Chocolate Ice Cream Caramels – Swett ReciPEAs
• Hot Fudge Sundae Hot Chocolate – Sweet ReciPEAs
• Ice Cream Kolacky Cookies – In Katrina’s Kitchen
• Orange Sherbet Cupcakes – Sweet ReciPEAs
• Overnight Slow Cooker Ice Cream Oatmeal – The Spiffy Cookie
• Root Beer Float Jello – Pint Sized Baker
• Sourdough Bread Pudding with Mango and Pumpkin Seeds – Heartbeet Kitchen
• Strawberry Ice Cream Jello Shots – Sweet ReciPEAs
• Vegan Ice Cream Bread (any flavor)- Cotter Crunch

One year ago: White Cheddar Mac & Cheese in a Mug

Three years ago: Toffee Apple Dip

Four years ago: Brownie Peanut Butter Cups

CONE HEAD CUPCAKES WITH ICE CREAM FROSTING

Print

Yield: 1 dozen Prep Time: 25 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• Pinch salt
• 3/4 cup sugar
• 1/4 cup unsalted butter, room temperature
• 2 egg whites
• 1 tsp vanilla extract
• 2/3 cup buttermilk

FROSTING

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup vegetable shortening
• 1/4 cup vanilla ice cream, softened
• 4 cups powdered sugar

DECORATION

• 12 mini waffle ice cream cones (or regular ones cut down)
• 4 oz. semisweet chocolate, melted
• Chopped peanuts
• 36 mini Reese's pieces
• Whipped cream (canned works well for this)

Directions

1. Preheat oven to 350 degrees. Line a muffin pan with paper liners.
2. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Mix in vanilla extract. Alternatively beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.
4. Scoop batter into prepared pan. Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
5. While the cupcakes are cooling, make the frosting. In a medium bowl, cream butter and shortening together until smooth. Add 2 tablespoons of softened ice cream and mix until combined. Slowly add in powdered sugar until incorporated. Turn mixer up to medium and beat for 30 seconds. If necessary, add more ice cream or powdered sugar until desired consistency is reached. Place in refrigerator until ready to use.
6. Meanwhile, dip the waffle cones in melted chocolate, let excess drop off, and then roll in chopped nuts. Place on parchment paper to set.
7. When ready to decorate, use an ice cream or cookie dough scoop to place scoops of frosting on top of each cupcake. Top with cones, use 3 Reese's pieces for the face, and decorate the outer edges with whipped cream.

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Get your cupcake fix and check out all 26 recipes:

• Hot Cocoa Cupcakes by The Redhead Baker
• Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress
• Vanilla Candy Cane Cupcakes by Noshing With The Nolands
• Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm
• Nerds Cupcakes by Amy’s Confectionery Adventures
• Vegan Midori Melon Cupcakes by NinjaBaker
• Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate
• Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme
• Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes
• Cranberry Apple Cupcakes by The Pajama Chef
• Almond Joy Cupcakes by Our Eating Habits
• Buttered Rum Cupcakes by Adventures in All Things Food
• Maple Cupcakes with Maple Cream Cheese Frosting by Karen’s Kitchen Stories
• Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie
• Candied Buddha’s Hand-Eggnog Cupcakes by Culinary Adventures with Camilla
• Almond Joy Cupcakes by Food Lust People Love
• Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook
• Chocolate Cupcakes with Nutella Frosting for 2 by Kate’s Recipe Box
• Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise
• Peppermint Patty Cupcakes by Comfortably Domestic
• Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles
• Chocolate Cupcakes with Red Velvet Frosting by {i love} my disorganized life
• Lemon Cupcakes by Miss Information
• Peppermint Hot Chocolate Cupcakes by Kosher Kitchen
• Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca
• Cupcake Christmas Wreath by Lick the Spoon