Cupcake-Topped Sprinkle Cones

Cupcake-Topped Sprinkle Cones

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From: Diabetic Living Magazine

These adorable ice-cream cone cupcakes are perfect for birthday parties and other celebrations.

Ingredients 16 servings

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Original recipe yields 16 servings
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Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 package 2-layer-size sugar-free white or yellow cake mix
  • 1 cup water
  • 3 eggs
  • ⅓ cup canola oil or corn oil
  • 2 cups diced fresh strawberries
  • ⅓ cup sugar-free strawberry preserves
  • 1 (8 ounce) carton frozen sugar-free whipped dessert topping, thawed
  • 16 ice cream cups
  • Rainbow nonpareils

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 325°F. Coat forty-eight 1- ¾-inch nonstick muffin cups with cooking spray. In a large bowl, combine cake mix, water, eggs and oil. Mix according to cake mix package directions. Divide the batter evenly between prepared muffin cups. Bake for 10 to 13 minutes or until a wooden pick inserted into centers comes out clean. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Cool completely on wire racks.
  2. In a medium bowl, fold strawberries and strawberry preserves into half of the whipped topping. Evenly divide mixture among the ice cream cups, spooning mixture into bottom of each ice cream cup. Place one cupcake in each ice cream cup. (Freeze the remaining 32 cupcakes for a later use.) Spoon the remaining whipped topping into a pastry bag fitted with a star tip. Pipe the whipped topping onto the cupcakes in ice cream cups. Sprinkle with rainbow nonpareils.

Nutrition information

  • Serving size: 1 cone
  • Per serving: 112 calories; 4 g fat(2 g sat); 20 g carbohydrates; 1 g protein; 12 mg cholesterol; 2 g sugars; 85 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 other carbohydrate

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