ICE CREAM CONE CUPCAKE CAKE

Ice Cream Cone Cupcake Cake image

Make any birthday party unforgettable when you serve this delectable Ice Cream Cone Cupcake Cake. Three is better than one with this amazing Ice Cream Cone Cupcake Cake dessert that combines all of your favorite treats!

Provided by My Food and Family

Time 1h18m

Yield 24 servings

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) white cake mix
1/2 cup multi-colored sprinkles, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3/4 cup JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed
Brown and pink gel food colorings
2 oz. BAKER'S White Chocolate

Steps:

Prepare cake batter and bake as directed on package for 24 cupcakes, stirring 1/4 cup sprinkles into batter before spooning into prepared muffin cups. Cool completely.
Beat cream cheese and marshmallow creme in medium bowl with mixer until blended. Stir in COOL WHIP. Spoon half the frosting into separate bowl; tint with brown food coloring. Tint remaining frosting with pink food coloring.
Arrange cupcakes in ice cream cone shape on large platter or tray; spread with different-colored frostings as shown in photo. Use toothpick to draw lines through brown frosting to resemble a waffle cone.
Melt white chocolate as directed on package; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to outline edge of cake. Top with remaining sprinkles.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 17 g, Protein 2 g