Dive into a world of enchantment with our Mermaid Ice Cream Cone Cupcakes! Indulge in delicious, creamy goodness with a whimsical twist.
Making mermaid ice cream cone cupcakes is so much fun, and if you have little ones at home, invite them into the kitchen to help. I guarantee they’ll love splashing the mermaid tails into the “water” and decorating with sprinkles.
Of course, they’ll also love eating the mermaid cupcakes!
Why You’ll Love This Recipe
- They’re completely adorable!
- They’re perfect for a birthday party or summer gathering.
- Bake time is the same as regular cupcakes.
- You can decorate them in any way you’d like.
Mermaid Ice Cream Cone Ingredients
- Mermaid tail silicone mold
- Candy melts
- Cake batter prepared, but not baked (homemade or boxed cake mix)
- White or colored frosting
- Gel food coloring (if needed to tint white frosting)
- Flat-bottomed ice cream cones
- Decorative sprinkles
Mermaid Cupcake Directions
1. The first thing you need to do is prepare your cake batter and if you’d like to use a storebought mix, go for it!
2. Fill the cones just over halfway with the cake batter.
3. Bake per recipe or box instructions for cupcakes. Poke the bottom of the cones with a utility fork or skewer to help them vent while cooling. Let them cool completely on a wire rack.
4. While the cupcakes are cooling, use this mermaid cupcake decorating kit from Wilton and four colors of candy melts to mold the mermaid tails. There are two colors included in the step-by-step kit and I also used peach cobbler and orange creme.
5. Use the gel food color to tint your frosting and frost the cooled cupcakes. I frosted them with a delicious shade of blue icing to mimic the sea. You could use any color frosting you’d like, though.
6. Then start decorating with sprinkles and plunk in the cute little mermaid tails.
Making mermaid ice cream cone cupcakes is as easy as that! These space cupcakes are equally fun!
- Resist the temptation to overfill! It’s super tempting to fill them up higher, but the batter will spill over the top and make the ice cream cones soggy.
- I like to press a piece of foil over a muffin tin, cut a little hole, and then pop the cones into the middle of each muffin section. The foil helps keep the ice cream cones upright while baking.
- Take a utility fork or skewer and poke the bottom of the cones to help them vent while cooling. I also put mine on a cooling rack for air circulation.
Frequently Asked Questions
You can use any cake mix, but a lighter color cake mix like yellow or white is best.
Start with a small amount, such as a toothpick’s worth of gel, and thoroughly mix it into the frosting. Add more as needed until you reach the desired color.
Store the cupcakes in an airtight container at room temperature for two days or in the refrigerator for 4-5 days. Avoid storing them in the freezer, as the cones can become soggy.
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More Cupcake Recipes
Mermaid Ice Cream Cone Cupcakes
- Make candy mermaid tails with kit. Set aside.
- Fill cupcake cones halfway with prepared cake batter. Put a piece of foil over a muffin tin, cut a little hole for each cupcake and then pop the cones into the middle of each muffin section. The foil helps stabilize the cones while baking. Bake according to package directions for cupcakes (usually around 20 minutes).
- Take a utility fork or skewer and poke the bottom of the cones to help them vent while cooling. Place on cooling rack to cool completely.
- Frost and decorate with sprinkles. Push a mermaid tail into the middle of each cupcake cone.