Grain Free and Paleo
Seasonal Strawberry Ice Cream Cone Cupcakes with Real Buttercream
These whimsical cupcakes feature a tender vanilla bean sponge baked directly inside crisp wafer cones, topped with a luscious frosting made from a fresh strawberry reduction. Using real seasonal fruit and high-quality dairy, they offer a nostalgic summer experience with the integrity of whole-food ingredients.
- Prep
- 25 min
- Cook
- 22 min
- Serves
- 12
- Level
- Medium
- Per serving
- 340 kcal
Method
Preheat your oven to 350°F (175°C). Place the wafer cones into the cavities of a standard muffin tin so they stand upright.
In a large bowl, cream together the softened butter and cane sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla bean paste.
In a separate bowl, whisk the flour and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
Fill each cone about two-thirds full with the batter. Do not overfill, as the batter needs room to rise without spilling over the edges.
Bake for 20-22 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow them to cool completely in the tin.
While cupcakes cool, simmer the strawberry puree in a small saucepan over medium heat until reduced by half to a thick concentrate. Let it cool completely.
To make the frosting, beat an additional 1/2 cup of butter with the powdered sugar and 2 tablespoons of the cooled strawberry reduction until a piping consistency is reached.
Pipe the frosting onto the cooled cupcakes to resemble a scoop of soft-serve ice cream. Garnish with a fresh strawberry slice if desired.
Notes
If the cones feel unstable in the muffin tin, wrap the base of each cone with a small ring of aluminum foil to hold them securely.
For a grain-free variation, replace the flour with a 1:1 grain-free baking blend (almond and tapioca based) and ensure your cones are certified gluten-free.
For a dairy-free version, use room temperature coconut oil instead of butter and full-fat coconut milk instead of dairy milk.
Ensure your strawberry reduction is completely cold before adding it to the frosting, otherwise, the butter will melt.
