Cover tops of 2 (12-cup) muffin pans tightly with foil. Use sharp knife to poke small hole in foil over center of each muffin cup. Press bottom tip of each ice cream cone into foil to stand upright in muffin cup.
Prepare cake batter as directed on package. Add dry pudding mix and milk; mix well. Reserve 2 Tbsp. sprinkles. Gently stir remaining sprinkles into batter. Reserve 3/4 cup batter. (See tip for how to use.) Spoon remaining batter into cones.
Bake 22 to 25 min. or until toothpick inserted in centers comes out clean. Cool completely. (Do not remove filled cones from pan.)
Beat butter in large bowl with mixer until creamy. Blend in marshmallow crème. Gradually add sugar, beating on low speed after each addition until blended. Beat on high speed 1 min. or until light and fluffy. Spoon into pastry bag fitted with decorating tip. Use to pipe frosting onto cupcakes. Sprinkle with reserved sprinkles.
At 24 servings, this fun recipe is great for a party or classroom celebration.
Prepare using JELL-O Vanilla Flavor Instant Pudding.
Spread frosting onto the cooled cupcakes instead of using the pastry bag.
How to Use the Remaining Cake Batter
There will be enough batter leftover to make 2 plain cupcakes. Bake immediately or refrigerate up to 2 days before spooning into 2 muffin cups and baking as directed on cake mix package for cupcakes.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 0.5371g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.