Mini Ice Cream Cone Cupcakes

HEAT oven to 350°F.

PREPARE cake batter as directed on package; stir in 2 Tbsp. sprinkles. 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 ice cream cup stands upright in muffin cup. Fill with cake batter, filling each cup 3/4 full.

BAKE 12 to 15 min. or until toothpick inserted in centers of cupcakes comes out clean. Cool completely.

SPOON frosting into resealable plastic bag; cut off one bottom corner of bag. Use to pipe frosting onto cupcakes to resembled swirled ice cream. Top with sprinkles.