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We love these Halloween themed Pumpkin Cupcake Cones. These are so easy for the kids to make, using simple ingredients.The best part besides eating them, is frosting them in a swirl with a jelly bean on top.
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SIMPLE RECIPE FOR CUPCAKE CONES
I have made cupcakes cones many times before. I must admit that these little cutie cones are adorable, and always seem to impress. This season Brody and I thought how fun would it be to create a Pumpkin Cupcake Cone. Although it does look different from a pumpkin, it worked out perfectly with the orange buttercream and the green jelly bean on top.
I felt super guilty using a store bought cake mix, because I feel people come to our site for recipes from scratch. Then a few mom’s told me they were much happier making these with this recipe. They said, with all the festivities going on that they were happy with this easy version of the Pumpkin Cupcake Cones. 🙂
We also wanted to spend more time perfecting the look of the pumpkin. I think we pulled it off!
EASY STEPS TO MAKE PUMPKIN CUPCAKE CONES
The cones are easy to find in the grocery store. They come in a few different colors but be careful, and check the box for breakage. Lightly shake it, and if you hear crumbs moving around try to find a box with less noise. Unfortunately, I have bought them several times and have been unable to use many of the broken cones.
HOW DO YOU KEEP CUPCAKE CONES FROM GETTING SOGGY?
The best way to keep your cones crisp, and eliminate the soft soggy cone is to poke a couple holes in the cone with a pin.
- Remove the cupcake cones from oven when done baking.
- Let them cool, about 10 minutes
- Poke the cone a few times on the bottom and sides to release the steam
Also, I brightened up the buttercream frosting by adding orange food gel. I felt the original color was too pale. This can be easily found at the grocery store as well. Brody and I added the buttercream frosting to a piping bag, using Wilton’s 1A tip and swirled it around the top or the cone to get some height. Then put our jelly bean on top.
If you don’t have a piping bag, you can use a ziplock storage bag, to frost your cupcakes.
TIPS TO MAKE THE PERFECT PUMPKIN CUPCAKE CONES
Although the Pumpkin Cupcake Cones are easy to make, we did have a few obstacles.
- Make sure the cones don’t have any breaks around the rim. (it will ruin the cone when baking)
- Don’t fill them too high with the batter. Easier to frost if when baked it rises just at the edge.
- Avoid the soft cone by poking some holes in the cone to release the steam. (see tips above)
- Use a cupcake cone baking rack (see item below)
Below are the products we used to make these cupcake cones. I have to say the cupcake cone baking rack was a life saver. I originally baked them on a cookie sheet, and a couple of them fell over. Then when I removed them from the oven some of the bottoms were burned, so I invested in this rack and absolutely love it.
Looking for more Halloween Treat Ideas?
- Halloween Graveyard Candy Bark
- Halloween Fruit Kabobs
- Halloween Magic Cookie Bars
Print Recipe
Pumpkin Cupcake Cones
We loved making these little cuties. They're so festive, and definitely an impressive treat.
Ingredients
- 1 box Pillsbury Halloween funfetti cake mix
- 24 ice cream cones colored
- 1 can Pillsbury Halloween funfetti frosting
- 10+ drops neon orange food color
- 24 green jelly beans, or tic tacs
Supplies
- 1 quart ziplock bag
- 1 1A piping tip Wilton brand, or other
- 1 12 muffin tin
- 1 pin to poke holes in cone
Instructions
Make the batter as instructed on the box.
Set the cones on a cookie sheet or in a cupcake cone baking pan, and fill the cones 1/2-3/4 full. Don't fill more than that. Bake per instructions.
While they're baking, work on the buttercream. Scoop the buttercream into a large mixing bowl. Add the drops a few at a time, and mix them in. Keep adding until you reach the desired color. Set aside in a cool place.
When cones are baked. Remove them form the oven, and let them cool about 10 minutes. Take a straight pin, and poke a few holes around the sides and bottom of the cones to release the steam.
Put you tip into the piping bag, then scoop the buttercream into the piping bag, or a baggie, and cut the tip. Give the buttercream a good squeeze to get the frosting to come down the tip. Refer to instruction in blog.
Swirl the frosting in a circle going around the cone, and giving the frosting height.
Then add your green stem/jelly bean to the top.
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2 Comments
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Nola· Reply
September 10, 2018 at 1:49 PM
I love baking. I work in a school teaching children to bake and cook. This is a fun idea to work with kids. Thank you.
- busylittlechefs
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Author
September 11, 2018 at 5:24 AM
That’s is great that you’re able to teach the kids. So much fun!! Let me know if you make them with the kids. 🙂
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