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.
If you can't find mini ice cream cones, you can use regular ice cream cones and standard-size muffin pans instead. Prepare recipe as directed, using 24 ice cream cones and increasing the baking time to 18 to 21 min. or until toothpick inserted in centers of cupcakes comes out clean.
Finely chop 1/4 cup of your favorite mixed nuts; sprinkle over frosted cupcakes before serving.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 25g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 2 mini cupcakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.