Anything rainbow puts me in a great mood! These Rainbow ice cream cone cupcakes are colorful and yummy! A rainbow cupcake layered within a traditional joy ice cream cone and piped with magical buttercream frosting! It's a classic spin on the traditional ice cream cone! Please serve these up for your kids next birthday party!
Why Cupcake in a cone?
2020 has been a year that will definitely go down in the history books. A pandemic started the year off and now our summer is going down as one of the hottest in a very long time. Nonetheless, it will most likely be record breaking with a crazy amount of 90 degree days here in Wisconsin! Don't get me wrong, I love me some summer, but a break from the heat would be nice!
I figured since ice cream cones are melting too quick these days, why not make the ice cream cone cupcakes? They will still be messy and sticky, but at least each kiddo will actually get to enjoy it and not have it melt in their little hands!
My daughter loves rainbows, so I put my own twist on it with all the colors. You get the best of the moist cupcake, with the crunch of the cone and the sweet buttercream frosting!
Will the ice cream cone cupcakes get soggy?
it is common for these type of ice cream cone cupcakes to get soggy after about 2 days. However, one way to prevent that is remove the baked cupcake cones from the oven, let cool to the touch, then poke a couple small holes in the bottom of the cone to release the steam and moisture.
This will ensure that your entire party will enjoy crispy ice cream cone cupcakes.
How do I transfer these cone cupcakes?
It is actually pretty easy to transfer these rainbow ice cream cone cupcakes! Get yourself some pint size mason jars and putting them upside down in the jar and then screwing the lid on. This method won't fail you I promise!
Ingredients
Rainbow cone cupcake
- Unsalted butter
- Vegetable oil: canola oil will work as well
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Milk: can use 2% or whole
- Egg whites
- Wilton icing food coloring
Rainbow BUttercream frosting
- Unsalted Butter
- Confectioner's sugar
- Heavy cream: may use milk as well
- Vanilla extract
- Pinch of salt
- Wilton icing food coloring
How to make Rainbow Ice cream cone cupcakes
These cupcakes are somewhat time consuming, but super fun to make. Be sure to include the kiddos on in this one!
First, preheat the oven to 350 degrees. Line 2 standard cupcake pans with ice cream cones. Set aside.
In a medium mixing bowl, mix the butter on medium until creamy. Then add in the granulated sugar and vegetable oil until well combined. Scrape down the sides of the bowl as necessary and fold in the vanilla extract with a spatula.
Second, in a separate bowl, whisk together the flour, baking powder and salt. Set aside. Also, measure out the milk and set aside as well. With the mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture (be sure to stir each one is almost combined before adding the next).
With the electric mixer, beat the egg whites until stiff peaks form and then gently fold them into the batter. DO not over mix.
Lastly, separate the cupcake batter into 6 different bowls and mix in food coloring until desired intensity. Layer each ice cream cone with 1-2 teaspoon of each color. Bake for 20-25 minutes or until cake tester comes out clean. Cool for about an hour before frosting.
See video below for layering the cupcakes! Take notice to a chubby little 2 yr old's hand making a cameo!
https://sweettoothandsass.com/wp-content/uploads/2020/07/720p-2.mov
Rainbow Buttercream frosting
In a stand mixer with a paddle attachment, mix butter on medium speed for about 2 minutes. Next, add in the confectioner's sugar, vanilla extract, pinch of salt, and heavy cream. Beat for another 2 minutes. Either add in either more confectioner's sugar or heavy cream to desired consistency.
Last, put frosting in 6 separate bowls and add in the food coloring to desired intensity. Layer each frosting color in a line on plastic wrap and roll up. Place in Wilton reusable piping bag with star tip and pipe frosting on each cone. Serve and enjoy!
Storage of cupcakes
Cupcakes in a cone actually do best at room temperature and not sealed within an airtight container. If sealed, too much humidity will actually make the cones soggy. Serve within 2 days.
Rainbow ice cream cone cupcakes
Equipment
- Electric hand mixer
- Kitchenaid Stand mixer with paddle attacment
- Silicon Spatula and spoon
- Home Decor
- Measuring cups and spoons
- 2 standard cupcake tins
Ingredients
Rainbow Cupcakes
- 6 tablespoon unsalted butter softened
- ⅔ cup vegetable oil
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2⅔ cup all-purpose flour plus 2 tbsp
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk room temperature
- 6 large egg whites room temperature
- 24 ice cream cones
- red food coloring
- orange food coloring
- yellow food coloring
- green food coloring
- blue food coloring
- violet food coloring
Rainbow buttercream frosting
- 1 cup unsalted butter room temperature
- 1 tablespoon vanilla extract
- 4½ cups confectioner's sugar
- ¼ cup heavy cream
- pinch of salt
- red food coloring
- orange food coloring
- yellow food coloring
- green food coloring
- blue food coloring
- violet food coloring
Instructions
Rainbow cupcakes
- Preheat oven to 350°. Line the two standard cupcake tins with ice cream cones and set aside.
- With electric mixer, beat the butter on a medium speed until creamy.
- Add the granulated sugar and vegetable oil until well-combined and creamy.
- Scrape down the sides of the bowl and fold in the vanilla extract.
- In a separate mixing bowl, whisk together the flour, baking powder and salt. Measure out milk.
- With the mixer on a medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next. Scrape down sides of the bowl as needed.
- In another mixing bowl, combine egg whites and with a hand mixer on high speed, beat until stiff peaks form.
- Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that the ingredients are well-combined, do not overmix.
- Divide the cupcake batter among 6 different bowls and add food coloring to each bowl to get desired intensity. Layer each ice cream cone with about 1-2 teaspoon of each color, until it is about ¾ full.
- Bake them for 25 minutes or until cupcake comes out clean with knife.
Rainbow buttercream frosting
- In a stand mixer with paddle attachment, mix butter on medium-low speed for 2 minutes. Add in 4½ cups of confectioner's sugar, heavy cream, vanilla extract and pinch of salt. Mix on low and increase speed once confectioner's sugar is mostly blended. Add in more confectioner's sugar or heavy cream as need to thick or thin consistency of frosting.
- Split frosting up between 6 bowls and mix in food coloring to desired intensity. Pipe each cupcake and serve and enjoy!
Nutrition
fun fact of the day!
Rainbows are actually circles but they look like arches when we view them from the ground.
Aimee
Looking for a fun yummy great looking great - make these!!! WOW on presentation / YUM on moist cake flavor with that delicious frosting / and FUN FUN FUN. Me and my Littles sure did enjoy these!!!