Peanut Butter and Pumpkin "Ice Cream Cone" Cupcakes

Glynda King


This is a healthier version of a regular cupcake. No added oil, and it has protein, vitamin A, and vitamin C, plus calcium!!! You can't tell this little delight is better for you:)


★★★★★ 1 vote

10 Min
25 Min
Stove Top


Add to Grocery List

  • ·
    1 boxed yellow cake mix
  • 3 large
  • 1 1/4 c
  • 1/2 can(s)
  • 1/2 c
    creamy peanut butter
  • 3/4 stick
    real unsalted butter
  • 1 lb
    powdered sugar (for icing)
  • 3/4 stick
    butter (for icing)
  • 1 tsp
    pure vanilla extract (for icing)
  • 1 Tbsp
    milk (for icing)
  • ·
    gel food coloring (for icing)
  • 24
    ice cream cones

How to Make Peanut Butter and Pumpkin "Ice Cream Cone" Cupcakes


  1. Pre-Heat oven to 350* Set ice cream cones into cupcake pan. Empty cake mix into large bowl add pumpkin, butter, and peanut butter then mix. Now add 1 egg and little milk mix and continue this step until the eggs and milk are all incorporated. Mix for an aditional two minutes. Fill each cone about 3/4 full and bake for about 22 min. Cool for 20 min.
  2. Frosting
    In a large bowl, mix powdered sugar, butter, vanilla, and milk. ( you may have to add a drop or two of milk if it's to stiff) if you want to make colored icing, just seperate into small bowls and add food coloring to each. Mix well and decorate your cupcakes however you want to. These are so moist it's insane!!! Great for parties where the kids decorate their own cupcakes. Enjoy:)

Printable Recipe Card

About Peanut Butter and Pumpkin "Ice Cream Cone" Cupcakes

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy

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