Pumpkin cupcake cones
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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.