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Kitty Cupcake Cones

Try baking a few of these cute cupcake cones using different amounts of batter to test the amount of rise in your choice of boxed cake mix.

  • Makes: 24 servings
  • Yields: 24 kitty cupcake cones plus about 12 regular cupcakes
  • Prep: 45 mins
  • Bake: 20 mins 350°F
  • Cool: 45 mins

Kitty Cupcake Cones



  1. Preheat oven to 350 degrees F. Stand each ice cream cone in a 2 1/2-inch muffin cup. Prepare cake mix according to package directions. Spoon 1 rounded tablespoon of the batter into each cone.* Bake for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean. Cool completely on wire racks.
  2. If desired, tint frosting with food coloring to achieve desired color. Remove cupcake cones from muffin cups. Spread tops of cupcakes with frosting. To make kitty faces, use small jelly beans for eyes, small round candy for nose, candy corn for ears, and cut licorice strands for whiskers and mouth. (Serve cupcake cones the same day they are prepared.)

From the Test Kitchen

*Test Kitchen Tip:

Bake the remaining batter in 2 1/2-inch muffin cups lined with paper bake cups according to package directions for cupcakes.

Nutrition Facts (Kitty Cupcake Cones)

    Per serving:
  • 180 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 18 mg chol.,
  • 140 mg sodium,
  • 28 g carb.,
  • 0 g fiber,
  • 19 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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