Lemon Confetti Ice Cream Cone Cupcakes

1. 1

   Heat oven to 325 degrees F.

2. 2

   Cover tops of 2 (12-cup) muffin pans tightly with foil.

3. 3

   Use sharp knife to poke small hole in foil over center of each muffin cup.

4. 4

   Press bottom tip of each ice cream cone into foil to stand upright in muffin cup.

5. 5

   Prepare cake batter as directed on package.

6. 6

   Add dry pudding mix and milk; mix well.

7. 7

   Reserve 2 Tbsp.

8. 8

   sprinkles.

9. 9

   Gently stir remaining sprinkles into batter.

10. 10

    Reserve 3/4 cup batter.

11. 11

    (See tip for how to use.)

12. 12

    Spoon remaining batter into cones.

13. 13

    Bake 22 to 25 min.

14. 14

    or until toothpick inserted in centers comes out clean.

15. 15

    Cool completely.

16. 16

    (Do not remove filled cones from pan.)

17. 17

    Beat butter in large bowl with mixer until creamy.

18. 18

    Blend in marshmallow creme.

19. 19

    Gradually add sugar, beating on low speed after each addition until blended.

20. 20

    Beat on high speed 1 min.

21. 21

    or until light and fluffy.

22. 22

    Spoon into pastry bag fitted with decorating tip.

23. 23

    Use to pipe frosting onto cupcakes.

24. 24

    Sprinkle with reserved sprinkles.

* Per serving · 4 servings · Values may vary.

No additional tips available.