MINI ICE CREAM CONE CUPCAKES WITH CREAM CHEESE FROSTING
Discover the whimsy of Mini Ice Cream Cone Cupcakes with Cream Cheese Frosting. Mini Ice Cream Cone Cupcakes bring a little extra fun to dessert!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 24 servings, 2 mini cupcakes each
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Cover tops of 2 mini muffin pans with foil, pressing edges of foil around edges of each muffin pan to secure. Use sharp knife to poke small hole in foil over center of each muffin cup. Place bottom of 1 ice cream cone over each hole, then carefully press cup through foil so cone stands upright in muffin cup.
- Prepare cake batter as directed on package; spoon into cones, filling each cone 3/4 full.
- Bake 12 to 15 min. or until toothpick inserted in centers of cupcakes comes out clean. Cool completely.
- Spoon cream cheese spread into resealable plastic bag; cut off one bottom corner of bag. Use to pipe cream cheese onto cupcakes to resembled swirled ice cream. Top with sprinkles.
Nutrition Facts : Calories 130, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 4.0269 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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