Strawberry Jam Filled Ice Cream Cone Cup Cakes

Jam Filled Ice Cream Cone Cup Cakes

Last week I was challenged with providing something for the bake stall at the school fair. I wanted something a little bit different which would help to get everyone in the mood for summer. I decided to make some strawberry jam filled ice cream cone cup cakes.

You can find recipes for ice cream cone cup cakes all over the internet. Some use instant cake mix, some require you to wrap the ice cream cones in foil. The recipes for the sponge are varied, as are the recipes for the frosting on top. Amongst all the different variations I spotted, one thing generally remained the same. It was basically a ice cream cone filled with sponge. Having tried a sample of this before, I felt that this combination was a little dry.  So I decided that a gooey sticky strawberry jam centre would be just the thing to add a little more interest to this cake. (Getting the jam in there took a bit of thought, but keep reading to find out how to do it!)

I decided to make my own sponge but I used a pre-made cream cheese frosting for the topping. The steps below will take you  through the method I used.

Jam Filled Ice Cream Cone Cup Cakes

Makes 12


  • 220g self raising flour
  • 220g caster sugar
  • 220g butter or margarine
  • 1/2 tsp of baking powder
  • 4 medium beaten eggs
  • 400g cream cheese or buttercream frosting
  • 12 ice cream cone cups
  • 30g strawberry jam
  • sprinkles/chocolate flakes/whatever you choose to decorate

Preheat oven to 180 degrees.

Add 12 silicon or paper buncases to a cake or muffin tin or tins. This is to prevent the wafer cones from burning. Then add one wafer ice cream cup cone to each.

Wafer ice cream cone cups

In a large bowl or mixer, mix the flour, sugar, butter, baking powder and eggs until it is smooth.

Divide the mixture equally among the cones. This should make each one just over 3/4 full.

Bake in the pre-heated oven for 15 – 20 minutes or until an inserted skewer comes out clean.    (Remember – do not open the oven door un-necessarily during cooking, as this will prevent your cakes from rising.)

When your cakes are ready, remove them and allow them to cool.

When they have cooled use a straw to poke a hole down the centre of the cake. Be careful not to go all the way to the bottom though.

Place the jam into a turkey baster and then gently squeeze a little into each cake.

jam filled ice cream cup cake cones

Pipe your choosen frosting onto each jam filled ice cream cone cup cake and decorate as you please!

jam filled ice cream cone cup cakes


The kids will absolutely love these! And don’t they just look like summer! Enjoy!

I’ll leave you with the steps in pictures!

Jam Filled Ice Cream Cone Cup Cakes

1 Comment

  • Laura says:

    They look fabulous. I’ve always been afraid that the cones might split when cooking? Though I suppose that is foolish, as they will rise up, not across. Other wise we would always have lots of torn cupcake cases!

    They must have been very popular at the bake sale? I know a few little people who would most certainly pick one up. Me included!

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