TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES: 24 servings


  • 1/3 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1-1/2 cups packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup 2% milk
  • 24 ice cream cake cones (about 3 inches tall)
  • Frosting of your choice


  1. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.
  2. Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top.
  3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool completely on wire racks. Pipe frosting over cupcake tops in ghost shapes. Yield: about 2 dozen.
Originally published as Ghostly Cupcake Cones in Video Production 2016

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