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EASTER CUPCAKE CONES

Easter Cupcake Cones

DeShawn Mitchell
A fun and festive twist on traditional cupcakes, these Easter cupcake cones combine the joy of cupcakes with the whimsy of ice cream cones. Easy to make and customizable, they’re perfect for kids and adults alike at your Easter celebration.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cones
Calories 300 kcal

Ingredients
  

  • 1 box cake mix any flavor (vanilla, chocolate, etc.)
  • ingredients as per cake mix instructions typically eggs, oil, and water
  • 12 sugar or waffle cones sturdy ones recommended
  • 2 tubs frosting store-bought or homemade (vanilla, chocolate, etc.)

Decorations

  • sprinkles colorful, pastel, or Easter-themed
  • mini chocolate chips optional
  • Easter candies mini eggs, jelly beans, etc., optional

Instructions
 

Preparing Your Baking Station

  • Preheat oven to 350°F (175°C). Line two 9x13 inch baking pans with aluminum foil and cut 'X' shapes into the foil to hold cones upright.

Mixing and Baking

  • Prepare cake mix according to package instructions. Fill each cone 2/3 full with batter and place into the 'X' marks in the foil-lined pans.
  • Bake for 20-25 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes.

Frosting and Decorating

  • Chill frosting in the fridge while cupcakes cool. Pipe or spread frosting onto cooled cupcakes using a star tip for swirls or a spatula for a smooth finish.
  • Decorate with sprinkles, mini chocolate chips, or Easter candies as desired.

Notes

  • 1- Use room temperature ingredients for a smoother batter.
  • 2- Don’t overfill cones to avoid overflow.
  • 3- Store leftovers in an airtight container for up to 2 days.
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