Ice Cream Cone Cupcakes
Be creative: use different-flavored cake mixes and top the icing with sprinkles. For a time-saver, use reduced-fat canned frosting.
Servings
18-24cone cupcakes
Servings
18-24cone cupcakes
Ingredients
  • 1 box yellow cake mix18.25-ounce
  • 24 flat-bottomed wafer ice cream cones
  • 6tablespoons butter
  • 1 box confectioners’ sugar16-ounce
  • 3 – 4tablespoons skim milk
  • 1teaspoon vanilla extract
Instructions
  1. Preheat oven to 350ºF. Prepare the cake mix batter according to the package directions.
  2. Spoon batter into the cones, filling three-quarters full, and place the cones in muffin pans. Bake according to package directions for cupcakes. Cool.
  3. To prepare icing, in mixing bowl, beat together butter and confectioners’ sugar, adding enough milk to reach spreading consistency. Add the vanilla. Ice each cone cupcake.
Recipe Notes

Calories 207, Protein (g) 1, Carbohydrate (g) 39, Fat (g) 5, Calories from Fat (%) 22, Saturated Fat (g) 1, Dietary Fiber (g) 1, Cholesterol (mg) 0, Sodium (mg) 176 Diabetic Exchanges: 2.5 other carbohydrate, 1 fat