Surprise Cupcake Cones

Surprise Cupcake Cones

Candy treasures are hidden and bound to be found in ice cream cone look-alikes.

Prep Time



Total Time






box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
cup candy-coated chocolate candies
flat-bottom ice cream cones
containers (12 oz each) Betty Crocker® Whipped strawberry frosting
cup Betty Crocker® candy decors
  1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups; place mini paper baking cup in each of 18 mini muffin cups. Make cake batter as directed on box. Spoon batter evenly into regular and mini muffin cups.
  2. Bake mini cupcakes 10 to 14 minutes, regular cupcakes 15 to 20 minutes (18 to 24 minutes for dark or nonstick pan), or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Cool completely, about 30 minutes.
  3. If ice cream cone holder is unavailable, make a holder for the cones by tightly covering the tops of 2 empty square or rectangular pans (at least 2 to 2 1/2 inches deep) with heavy-duty foil. With sharp knife, cut 18 "stars" in foil, 3 inches apart, by making slits about 1 inch long.
  4. Place about 2 teaspoons candies in each ice cream cone. Remove paper cups from cupcakes. For each cone, frost top of 1 regular cupcake with frosting; turn upside down onto a cone. Frost bottom (now the top) of cupcake. Place mini cupcake upside down on frosted regular cupcake; frost side of regular cupcake and entire mini cupcakes completely (it's easiest to frost from the cone toward the top). Sprinkle with candy decors. Push cone through foil opening in cone holder; the foil will keep it upright. Store loosely covered.
Makes 18 cupcake cones
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If the strawberry frosting is not available, tint Betty Crocker® Rich & Creamy vanilla frosting a light pink with red food color.
For extra pizzazz, top each "cone" with a maraschino cherry.
Need some extra help? See how to make it.
Get a party menu, prep guide, tips, party games, activities and more for a Surprise Party for all Ages!
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information:

1 Serving (1 Cupcake Cone)
  • Calories 490
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 7g,
    • Trans Fat 3 1/2g),
  • Cholesterol 35mg;
  • Sodium 250mg;
  • Total Carbohydrate 68g
    • (Dietary Fiber 0g,
    • Sugars 52g),
  • Protein 2g;
Percent Daily Value*:
    • 1/2 Starch;
    • 0 Fruit;
    • 4 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 1/2 Fat;
    Carbohydrate Choices:
    • 4 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.