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Muffin pan with six pumpkin ice cream cone cupcakes in it.
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Pumpkin Ice Cream Cone Cupcakes

So much fun and festive with cake batter baked right into the cone. The kids will love them and they're perfect for Fall parties or birthday parties!
Course Baking, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 22 minutes
Servings 18 cupcakes
Calories 176kcal

Ingredients

  • 1 box cake mix, prepared according to package. We used a Fall themed Funfetti mix.
  • 1 can store bought orange colored vanilla frosting
  • 18 ice cream cake cones
  • 18 Tootsie Roll candies
  • 2 tablespoons sprinkles
  • 1 tube green decorator frosting

Instructions

  • In a large bowl, mix up the cake batter with an electric mixer according to package instructions. Use a muffin scoop to scoop cupcake batter into greased muffin pans or cupcake pans. (You don't even need cupcake liners.)
  • Add an upside down ice cream cone on top of the batter in each muffin cup. Bake at 350°F for 20-25 minutes or until toothpick inserted in middle comes out clean. Let cool.
  • Frost the cooled cupcakes with orange frosting. Add a Tootsie Roll candy on top of the cupcake. With a steady hand, pipe lines down the sides of the frosted part of the cupcake using a pastry bag fitted with a #4 round tip. Add fun sprinkles and some green frosting for the leaves using a piping bag fitted with a #352 leaf tip.

Video

Notes

Serving suggestion for Cupcake Cones - If you're serving them at a party, place each cupcake in a clear plastic cup with a handful of candy corns or M&M candies in the bottom of the cup to stabilize the cupcake and also look cute.

Nutrition

Calories: 176kcal | Carbohydrates: 37g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Sodium: 232mg | Potassium: 20mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 0.1IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg