Surprise Cupcake Cones

Dairy Free
Surprise Cupcake Cones
85 min.
18
432kcal

Suggestions


Get ready to delight your taste buds with our Surprise Cupcake Cones! This fun and whimsical dessert is perfect for any occasion, whether it's a birthday party, a family gathering, or just a sweet treat to brighten your day. Imagine biting into a delicious cupcake nestled in a crunchy ice cream cone, topped with luscious strawberry frosting and colorful candy decors. It's a dessert that not only looks fantastic but also tastes incredible!

What makes these cupcake cones even more special is that they are completely dairy-free, making them a great option for those with dietary restrictions or anyone looking to enjoy a lighter dessert. With a preparation time of just 85 minutes, you can whip up a batch of 18 servings that are sure to impress your friends and family.

The combination of fluffy yellow cake and the rich, creamy frosting creates a delightful contrast, while the M&M's and candy decors add a playful touch that will have everyone reaching for seconds. Plus, the unique presentation in ice cream cones makes them a hit with kids and adults alike!

So, gather your ingredients and get ready to create a dessert that’s not only delicious but also a feast for the eyes. Surprise Cupcake Cones are sure to become a favorite in your dessert repertoire!

Ingredients

  • 36 oz fluffy frosting 
  • 18  ice cream cake cones 
  • 0.3 cup m&m candies 
  • cup m&m candies 
  • box cake mix yellow

Equipment

  • frying pan
  • oven
  • knife
  • toothpicks
  • aluminum foil
  • muffin liners

Directions

  1. Heat oven to 350F (or 325F for dark or nonstick pans).
  2. Place paper baking cup in each of 18 regular-size muffin cups; place mini paper baking cup in each of 18 mini muffin cups. Make cake batter as directed on box. Spoon batter evenly into regular and mini muffin cups.
  3. Bake mini cupcakes 10 to 14 minutes, regular cupcakes 15 to 20 minutes (18 to 24 minutes for dark or nonstick pan), or until toothpick inserted in center comes out clean.
  4. Remove from pans to cooling racks. Cool completely, about 30 minutes.
  5. If ice cream cone holder is unavailable, make a holder for the cones by tightly covering the tops of 2 empty square or rectangular pans (at least 2 to 2 1/2 inches deep) with heavy-duty foil. With sharp knife, cut 18 "stars" in foil, 3 inches apart, by making slits about 1 inch long.
  6. Place about 2 teaspoons candies in each ice cream cone.
  7. Remove paper cups from cupcakes. For each cone, frost top of 1 regular cupcake with frosting; turn upside down onto a cone. Frost bottom (now the top) of cupcake.
  8. Place mini cupcake upside down on frosted regular cupcake; frost side of regular cupcake and entire mini cupcakes completely (it's easiest to frost from the cone toward the top).
  9. Sprinkle with candy decors. Push cone through foil opening in cone holder; the foil will keep it upright. Store loosely covered.

Nutrition Facts

Calories432kcal
Protein1.92%
Fat28.41%
Carbs69.67%

Properties

Glycemic Index
2.39
Glycemic Load
16.55
Inflammation Score
-1
Nutrition Score
3.9069565696561%

Nutrients percent of daily need

Calories:431.89kcal
21.59%
Fat:13.63g
20.98%
Saturated Fat:4.29g
26.8%
Carbohydrates:75.21g
25.07%
Net Carbohydrates:74.35g
27.04%
Sugar:57.48g
63.87%
Cholesterol:2.17mg
0.72%
Sodium:333.49mg
14.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.08g
4.15%
Vitamin B2:0.25mg
14.81%
Phosphorus:103.12mg
10.31%
Calcium:80.06mg
8.01%
Vitamin K:8.28µg
7.88%
Vitamin E:1.16mg
7.75%
Folate:30.99µg
7.75%
Iron:1.01mg
5.61%
Vitamin B1:0.08mg
5.47%
Vitamin B3:0.97mg
4.83%
Manganese:0.08mg
3.89%
Fiber:0.85g
3.42%
Selenium:1.11µg
1.59%
Vitamin B5:0.15mg
1.55%
Copper:0.03mg
1.44%
Vitamin B6:0.02mg
1.17%
Magnesium:4.48mg
1.12%
Potassium:37.26mg
1.06%