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  • Recipe Index
    • Appetizers
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      • Main Dishes: Beef
      • Main Dishes: Pork
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Home » Recipes » Desserts » Mermaid Ice Cream Cone Cupcakes

Mermaid Ice Cream Cone Cupcakes

By: Liz  /  Published: July 10, 2019  /  Updated: February 22, 2023  /   Leave a comment

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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!

mermaid ice cream cone 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.

ice cream cones with 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. 

ice cream cones with baked cupcake batter

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. 

Wilton mermaid cupcake kit

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.

mermaid ice cream cone cupcakes

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!

mermaid tails on mermaid ice cream cone cakes

Helpful Tips

  • 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.
mermaid ice cream cone cupcakes

Frequently Asked Questions

What kind of cake mix should I use for ice cream cone cupcakes?

You can use any cake mix, but a lighter color cake mix like yellow or white is best.

How much gel food coloring should I use to tint the frosting?

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.

How do I store the mermaid ice cream cone cupcakes?

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.

Pin this mermaid ice cream cone cupcakes post!

mermaid ice cream cone cupcakes

More Cupcake Recipes

  • Firecracker Cupcakes
  • Cherries in a Cloud Cupcakes
  • The Little Prince Cupcakes
  • Springtime Stuffed Cupcakes
  • Candy Corn Cupcakes for Halloween
A close up of a mermaid ice cream cone cake

Mermaid Ice Cream Cone Cupcakes

Liz – Eat Move Make
Mermaid ice cream cone cupcakes are perfect for summer gatherings, mermaid parties or just mermaid fans! Easy to make and fun to eat!
5 from 1 vote
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course cupcakes, Dessert
Cuisine American
Servings 24
Calories 95 kcal

Ingredients
  

  • 6 oz candy melts I used Wilton mermaid cupcake decorating kit
  • 1 pkg cake mix batter prepared according to package or recipe directions
  • frosting, color of your choice. I used this one.
  • flat-bottomed ice cream cones
  • sea splash sprinkles

Instructions
 

  • 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.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 95kcalCarbohydrates: 20gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 160mgPotassium: 10mgFiber: 1gSugar: 11gCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!

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About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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