Mini Ice Cream Cone Cupcakes

1. 1

   Heat oven to 350F.

2. 2

   Prepare cake batter as directed on package; stir in 2 Tbsp.

3. 3

   sprinkles.

4. 4

   Cover tops of 2 mini muffin pans with foil, pressing edges of foil around edges of pans to secure.

5. 5

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

6. 6

   Place bottom of 1 ice cream cone over each hole, then carefully press cone through foil so cone stands upright in muffin cup.

7. 7

   Spoon cake batter into cones, filling each about 3/4 full.

8. 8

   Bake 12 to 15 min.

9. 9

   or until toothpick inserted in centers of cupcakes comes out clean.

10. 10

    Cool completely.

11. 11

    Spoon frosting into medium bowl.

12. 12

    Add COOL WHIP; whisk until blended.

13. 13

    Spoon into resealable plastic bag; cut off one bottom corner of bag.

14. 14

    Use to pipe COOL WHIP mixture onto cupcakes to resemble swirled ice cream.

15. 15

    Top with remaining sprinkles.

* Per serving · 4 servings · Values may vary.

No additional tips available.