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Back-To-School Cupcakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Start the school year off "write" this year with these fun back-to-school cupcakes!

Course: Dessert
Servings: 24 Cupcakes
What You Need
FOR THE CUPCAKES
  • 1 Yellow Cake Mix
  • 1 cup water
  • 3 eggs
  • 1/3 cup vegetable oil
FOR THE FROSTING
  • 1 small pkg. 3.4 oz. Vanilla Instant Pudding
  • 1/4 cup powdered sugar
  • 1 cup milk
  • 8 oz. whipped topping
Instructions
  1. FOR THE CUPCAKES:

    Preheat your oven to 350 degrees Fahrenheit.

    Combine your cake mix, water, eggs and oil into a bowl. Mix together for 30 seconds on low and 2 minutes at a medium speed.

    Set your ice cream cones into a cupcake/muffin tin.

    Pour your batter into each cone, until you have approximately 1 inch remaining from the top, which allows for the cupcakes to expand while baking.

    Taking care not to tip or spill, place your cupcakes in the preheated oven. The cupcakes are done when a toothpick comes out clean, which is anywhere from 20-25 minutes.

    Cool completely before decorating.

  2. FOR THE FROSTING:

    Add pudding and powdered sugar in a mixing bowl.

    Whisk in milk for 2 minutes until smooth and combined well.

    Fold in cool whip.

    Place into a piping bag fitted with a star tip and place in the refrigerator.

  3. FOR THE FINISHING TOUCHES:

    Once the labels are printed and cut out, secure around the base of the cupcake cone with glue.  Frost the top of the cake, finishing the whole thing off with a Hershey's Kiss.

    STORE IN THE FRIDGE!