Skip to Content
Menu

Candy-Topped Cupcake Cones

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Jul 21, 2023
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
The cake bakes right inside the cone! Just decorate and enjoy.

Candy-Topped Cupcake Cones

  • Prep Time 20 min
  • Total 2 hr 5 min
  • Servings 24
  • Ingredients 5
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pans).
  • Step 
    2
    Place paper baking cups in each of 24 regular size muffin cups. Make cake batter as directed on box. Divide batter evenly among muffin cups. Place ice cream cone upside down on batter in each cup.
  • Step 
    3
    Bake 14 to 19 minutes or until toothpick inserted in cake comes out clean. (Cones may tilt on baked cake). Cool in pans 10 minutes. Remove from pans cone side up to cooling rack. Cool completely, about 30 minutes. Carefully remove paper baking cups.
  • Step 
    4
    Generously frost each cake with frosting and decorate. Store loosely covered.

Nutrition

260 Calories
13g Total Fat
2g Protein
34g Total Carbohydrate
23g Sugars

Nutrition Facts

Serving Size: 1 Cupcake Cone
Calories
260
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
190mg
8%
Potassium
60mg
2%
Total Carbohydrate
34g
11%
Dietary Fiber
0g
0%
Sugars
23g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved