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Ghost Cupcake Cones

Total Time

Prep: 35 min. Bake: 20 min. + cooling


2-1/2 dozen

Scare up a good treat using prepared cake mix, ice cream cones and whipped topping. These “ghosts” are as easy as child’s play. —Taste of Home Test Kitchen
Ghost Cupcake Cones Recipe photo by Taste of Home


  • 1 package yellow cake mix (regular size)
  • 30 ice cream cake cones (about 3 inches tall)
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • Black decorating icing


  1. Preheat oven to 350°. Cover two 13x9-in. pans with foil, tightly securing edges around pan. For each pan, cut fifteen small holes in foil, about 2-1/2 in. apart. Carefully stand a cone in each hole.
  2. Prepare cake batter according to package directions. Fill cones to within 1/2 in. of tops (scant 3 tablespoons); do not overfill. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool completely on wire racks.
  3. To serve, pipe or dollop whipped topping over tops to resemble ghosts. Decorate with black icing. Refrigerate leftovers.

Nutrition Facts

1 cupcake cone: 139 calories, 6g fat (3g saturated fat), 19mg cholesterol, 119mg sodium, 18g carbohydrate (8g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

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