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Candy-Topped Cupcake Cones

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Candy-Topped Cupcake Cones
  • Prep 20 min
  • Total 2 hr 35 min
  • Servings 30
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The cake bakes right inside the cone! Just decorate and enjoy.
Updated Jul 29, 2011

Ingredients

Steps

  • 1
    Heat oven to 350°F. Make cake batter as directed on box. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.
  • 2
    Bake 21 to 26 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour.
  • 3
    Frost with frosting and decorate. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Just for fun, serve these cupcake cones with a slice of ice cream "cake." Spread softened ice cream in a square or rectangular baking dish. Cover and freeze. Let ice cream stand before serving to soften slightly. Cut "cake" into squares, and serve with cupcake cones.
  • tip 2
    Make a big splash! Tint the frosting blue for water, and use teddy-bear shaped graham crackers for "people." Add gummy candy rings for inner tubes, gum balls for beach balls and striped gum for inflatable floats.
  • tip 3
    Get a party menu, prep guide, tips, party games, activities and more for a Backward Birthday Party!
  • tip 4
    Help steady cupcake cones on a serving plate by putting a small amount of frosting on the cone bottom; lightly press cone onto plate.

Nutrition

160 Calories, 7g Total Fat, 1g Protein, 22g Total Carbohydrate, 13g Sugars

Nutrition Facts

Serving Size: 1 Cupcake Cone
Calories
160
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
2g
9%
Trans Fat
1g
Cholesterol
20mg
7%
Sodium
125mg
5%
Potassium
20mg
1%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
13g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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