Love banana bread and cupcakes? If you answered yes, then you are going to love Ice Cream Cone Banana Cupcakes! Using ice cream cones as the base, there’s no waste from the paper liner and you can eat the whole cupcake. A fluffy banana cupcake packed in a cone with a delicious cinnamon cream cheese frosting. Yum! These cupcakes are easy to make and can be prepared ahead of time if needed.

Ingredients for Ice Cream Cone Banana Cupcakes

Wet Ingredients: Lemon juice, milk, eggs (separated), butter (unsalted and softened), and granulated sugar.

Dry Ingredients: All-purpose flour, baking soda, baking powder, and salt.

Fruit: Ripe bananas (mashed)

Extras: Ice cream cones

How to Make Ice Cream Cone Banana Cupcakes

1. Preheat oven to 375 degrees Fahrenheit and prep baking pan. I used a shallow roasting pan and covered it with tin foil. Then, cut 6 holes into the foil for the ice cream cones to stand.
2. In a large bowl, beat egg whites on high until stiff peaks form. Set aside.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add in egg yolks, lemon juice, and milk.
5. In a separate bowl, combine flour, baking soda, baking powder, and salt. Slowly add to the butter mixture.
6. Add in bananas. Fold in beaten egg whites.
7. Using a spoon, pour batter into ice cream cones until 3/4 full.
8. Bake for 15-18 minutes or until cupcakes spring back once lightly touched.
9. Remove from oven. Transfer cupcakes to a separate space to completely cool before frosting. Add the remaining cones to the pan and repeat steps 7-9. Enjoy!

Ingredients for Cinnamon Cream Cheese Frosting

• Cream cheese (softened)
• Unsalted butter (softened)
• Powdered sugar
• Vanilla extract
• Ground cinnamon
• Salt

How to Make Cinnamon Cream Cheese Frosting

1. In a large bowl, beat the cream cheese and butter on high until smooth.
2. Add powdered sugar, vanilla extract, ground cinnamon, and salt. First, stir slowly until powdered sugar won’t make a mess. Then, beat on high for 2-3 minutes or until the frosting is at your desired consistency.
3. Place frosting in a piping bag or use a knife to spread frosting onto cooled cupcakes.

Tips

• All refrigerated ingredients should be softened at room temperature for mixing.
• Be sure not to over-pour batter into ice cream cones. Leave a quarter of room at the top.
• Make sure the cupcakes are completely cooled before adding frosting.

Can I Make Ice Cream Cone Cupcakes Ahead of Time?

Yes! The cupcakes and frosting can be made 1 day ahead of time. For the cupcakes, they will need to be covered and stored at room temperature. For the frosting, it needs to be covered as well but stored in the refrigerator. Leftover cupcakes can be stored in an airtight container at room temperature for a day or in the refrigerator for 4-6 days.

FAQ

Can I use any type of ice cream cone for these cupcakes?

Yes, you can use regular or waffle ice cream cones based on your taste.

How long do these cupcakes stay fresh?

Ideally, consume them within 2-3 days for the best taste.

Can I freeze these cupcakes?

While freezing is possible, the texture may be affected. It’s best to enjoy them fresh.

Can I use other fruits besides bananas?

Yes, you can experiment with other fruits like applesauce or pumpkin puree for a different flavor.

Conclusion

Making ice cream cone banana cupcakes is a super fun and yummy way to enjoy cupcakes. These cupcakes taste really good because we mix bananas and a crunchy ice cream cone. You can make them for birthdays or parties! Just get the ingredients, follow the steps, and have lots of fun making these tasty treats, of course, if you found this recipe helpful and you enjoy it, don’t forget to share it and join our community.

More Desserts recipes:

• Blackberry Bundt Cake
• Blackberry Crumb Bars
• No Churn Strawberry Ice Cream

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Ice Cream Cone Banana Cupcakes

Recipe by MamaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

Cupcakes

Prep time

10

minutes

Cooking time

20

minutes

Calories

200

kcal

Total time

30

minutes

These ice cream cone banana cupcakes are topped with a tasty cinnamon cream cheese frosting. A fun spin on the traditional cupcake, everyone will be talking about these treats!

Ingredients

• 12 Ice Cream Cones

• 2 Eggs (separated)

• 1/2 cup Unsalted Butter

• 1/2 cup Sugar

• 3/4 tsp Lemon Juice

• 1/4 cup Milk

• 2 cups All-Purpose Flour

• 1 tsp Baking Soda

• 2 tsp Baking Powder

• 1/2 tsp Salt

• 3 Bananas (ripened and mashed)

• Cinnamon Cream Cheese Frosting:

• 4 oz Cream Cheese (softened)

• 1/4 cup Unsalted Butter

• 1.5 cups Powdered Sugar

• 1/2 tsp Vanilla Extract

• 1/2 tsp Ground Cinnamon

• Pinch of Salt

Directions

• Preheat oven to 375 degrees Fahrenheit and prep baking pan. I used a shallow roasting pan and covered it with tin foil. Then, cut 6 holes into the foil for the ice cream cones to stand.
• In a large bowl, beat egg whites on high until stiff peaks form. Set aside.
• In a separate bowl, cream together butter and sugar until light and fluffy.
• Add in egg yolks, lemon juice, and milk.
• In a separate bowl, combine flour, baking soda, baking powder, and salt. Slowly add to the butter mixture.
• Add in bananas. Fold in beaten egg whites.
• Using a spoon, pour batter into ice cream cones until 3/4 full.
• Bake for 15-18 minutes or until cupcakes spring back once lightly touched.
• Remove from oven. Transfer cupcakes to a separate space to completely cool before frosting. Add the remaining cones to the pan and repeat steps 7-9. Enjoy!

Notes

• All refrigerated ingredients should be softened at room temperature for mixing.
• Be sure not to over-pour batter into ice cream cones. Leave a quarter of room at the top.
• Make sure the cupcakes are completely cooled before adding frosting.