Mini Ice Cream Cone Cupcakes with Cream Cheese Frosting – a delicious recipe with angel food cake mix, cones, Cream Cheese, multi-colored sprinkles. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Cover tops of 2 mini muffin pans with foil, pressing edges of foil around edges of each muffin pan to secure.
3
Use sharp knife to poke small hole in foil over center of each muffin cup.
4
Place bottom of 1 ice cream cone over each hole, then carefully press cup through foil so cone stands upright in muffin cup.
5
Prepare cake batter as directed on package; spoon into cones, filling each cone 3/4 full.
6
Bake 12 to 15 min.
7
or until toothpick inserted in centers of cupcakes comes out clean.
8
Cool completely.
9
Spoon cream cheese spread into resealable plastic bag; cut off one bottom corner of bag.
10
Use to pipe cream cheese onto cupcakes to resembled swirled ice cream.
11
Top with sprinkles.
4226
kcal
Calories
441
g
Fat
37
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 pkg. (16 oz.) angel food cake mix, 48 mini ice cream cones, 1 tub (8 oz.) PHILADELPHIA Whipped Mixed Berry Cream Cheese Spread, 2 Tbsp. multi-colored sprinkles.
Yes, Mini Ice Cream Cone Cupcakes with Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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