Fourth of July Ice Cream Cone Cupcakes
Prep time
Cook time
Total time
Learn how to make, and also how to transport, these patriotic Fourth of July ice cream cone cupcakes. My step-by-step directions will teach you how to make ice cream cone cupcakes from start to finish, guaranteed!
Recipe type: Dessert
  • Flat-bottomed ice cream cones (I used the jumbo variety)
  • Any flavor cupcake batter (a box mix or homemade will work),
  • Any flavor frosting (store-bought or homemade will work)
  • Any type of sprinkles
  • 9x13 casserole dish
  • Heavy-duty aluminum foil
  • Piping bag and tip (this is optional but I love the look it creates for your cupcakes)
  1. Begin by preheating your oven to 350 degrees.
  2. Cover your casserole dish with foil.
  3. Using a small knife, make 12 x’s in your aluminum foil.
  4. Gently press one cone into the center of each of the x’s. The aluminum foil helps the ice cream cones stand up straight without toppling over when pulling them in and out of the oven.
  5. Next, fill your ice cream cones ⅔ of the way full. I like to use an ice cream scooper to make my life easier and ensure that all the cones have an equal amount of batter.
  6. Carefully place your cupcakes in the oven and bake at 350 degrees until a toothpick inserted in the center of the cupcake comes out clean. Because I used the jumbo cones, it took my ice cream cones about 28-30 minutes to bake completely. I would start checking regular-sized cones at the 25-minute mark.
  7. Once the ice cream cone cupcakes are baked, pull them out of the oven and let them hang out on the counter for a couple of minutes.
  8. When the cupcakes are cool enough to touch, place a small hole in the bottom of each of them. This allows the steam to release from the cupcake and prevents the cone from becoming soggy during the cooling process.
  9. Place the cones on a cooling rack and let them cool completely before frosting.
  10. Frost your cupcakes. Because I wanted my cupcakes to look like real ice cream cones, I opted to use a piping bag and 1M star tip to apply my frosting. Feel free to just add a dollop of frosting on each cupcake instead if you don’t have a piping bag and tip on hand.
  11. I added red and blue sprinkles and these adorable silver stars to make Fourth of July ice cream cone cupcakes. Again, feel free to tint the frosting a different color and add any type of sprinkles you would like to fit your theme.
  12. All that’s left to do now is eat these delicious treats!
  13. If you have any cupcakes left or plan on taking these to a party, simply cover your 9x13 casserole dish with another piece of aluminum foil like we did in the beginning. Make the x’s with your paring knife and gently place the decorated cupcakes inside.
Recipe by Lake Life State of Mind at