Consider this small but sassy dessert the love child of two classic sweets: cupcakes and ice cream cones. Bake cupcake batter in store-bought cones, pipe on buttercream, and add edible glitter; they're kid tested and adult approved.We used mini ice cream cones from Home Chef Marketplace ( In addition to sprinkles and nonpariels, we used Wilton edible stars and hearts glitter ( To serve the cupcakes, and to hold them while frosting, use an acrylic lipstick organizer like this one from The Fixture Zone (



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Remove the center of a 10-inch tube pan, and cover the pan with a double layer of heavy-duty aluminum foil. Use a skewer or paring knife to poke 12 holes in the foil, 2 1/2 inches apart. Gently place a cone in each hole, pushing it down until only about 1 inch of cone is showing.

  • Make cupcakes: Sift together flour, baking powder, and salt in a medium bowl. Cream butter and sugar in a mixer bowl on medium-high speed until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each and scraping down sides of bowl as needed. Beat in vanilla.

  • Add flour mixture in three batches, alternating with two additions of milk and beating until combined after each.

  • Fill each cone with a heaping 1/2 teaspoon batter. Bake until a cake tester inserted in centers comes out clean, 10 to 12 minutes. Transfer pan to a wire rack to cool completely. Repeat with remaining cones and batter.

  • To decorate, place the buttercream in a pastry bag fitted with an open-star tip. Pipe buttercream on top of each cupcake, and decorate with sprinkles.