Mini Lemon Cupcake Cones

Summer is nearing closer and closer. Kids are counting down the days until school is out, the weather is getting warmer, and beach trips are being planned. While ice cream cones are a classic summer treat, we thought we’d put a twist on this beloved treat with our Mini Lemon Cupcake Cones recipe. This recipe has all the elements of a cupcake placed into an edible container. Not only is this a delicious way to serve cupcakes but it also means less waste!

Not only is this recipe fun for summer, but it also includes one of our favorite ingredients: lemons!

Lemons have a number of nutritional benefits, including the following:

  • Lemons are packed full of vitamin C, which helps boost your immune system and prevents infections.
  • These yellow fruits aid in digestion thanks to their fiber content.
  • Lemons have also been known to reduce inflammation and improve the function of blood vessels.

Kids can help:

  • Measure dry and wet ingredients.
  • Crack and separate egg whites.
  • Count ice cream cones.
  • Beat the butter and sugar.
  • Ice the cupcakes and decorate with sprinkles.

Print
Mini Lemon Cupcake Cones
Serves: 42
 
Ingredients
  • 2 ¼ cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups buttermilk
  • 4 large egg whites
  • 1 ½ cups sugar
  • lemon zest from 1 large lemon
  • 1 stick butter, softened
  • ½ teaspoon lemon extract
  • 42 mini ice cream cones
  • Yellow sprinkles (optional)
  • Cream Cheese Frosting
  • 2 (8-ounce) package cream cheese, softened
  • 1 stick butter, softened
  • 2 pounds confectioners' sugar
  • 1 ½ teaspoons vanilla extract
  • juice of 1 lemon
Instructions
  1. Preheat oven to 350°F. Line mini cupcake tins with ice cream cones.
  2. In a medium sized bowl, sift together 2 ¼ cups cake flour, 1 tablespoon baking powder, ½ teaspoon salt. Set aside.
  3. In another bowl, whisk together 1 ¼ cups buttermilk and 4 egg whites. Set aside.
  4. Using the large bowl from the mixer, add 1 ½ cups sugar and lemon zest. Mix together. Add 1 stick of butter and beat until light. Mix in ½ teaspoon lemon extract.
  5. Alternating between the dry and liquid ingredients, beat in ⅓ of the flour and ⅓ of the egg mixture. Continue until all of the flour and egg mixture are mixed in and forms a batter. Beat until aerated, 1-2 minutes.
  6. Scoop about 2 tablespoons into each mini cone.
  7. Bake for about 8-10 minutes or until a testing toothpick comes out clean. Cool completely.
  8. While the cupcakes are baking, prepare the icing.
  9. In a large bowl, beat together 2 (8-ounce) cream cheese and 1 stick of butter.
  10. Slowly pour in 2 pounds of confectioners' sugar. Beat until well combined.
  11. Mix in 1 ½ teaspoons vanilla extract and juice of 1 lemon.

~Recipes and photos by Katie Romey, MS, RD, Foodstirs Chef; Text by Jessica Schuster

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