Sunkist Lemon Cupcake Cones Recipe

Sunkist Lemon Cupcake Cones   Recipe Image

Quick Recipe Facts

Best with Sunkist® Lemons
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More Information

Great served at a summer get together or any time of the year, Sunkist Lemon Cupcake Cones are a scrumptious lemony delight!


  • 1 cup (2 sticks) butter, at room temperature
  • 2 cups sugar
  • 4 eggs
  • 3 cups sifted self-rising flour
  • 1 cup milk
  • 2 1/2 Tbsp. finely grated Sunkist® lemon zest

    For the frosting:
  • 2 Tbsp. finely grated Sunkist® lemon zest
  • 1/2 cup cream cheese
  • 1/2 cup (1 stick) butter
  • 8 cups powdered sugar, sifted
  • 1/4 tsp. salt

  • as needed ice cream cones
  • as needed color sprinkles

Instructions: (Makes 40 servings)

  • Preheat the oven to 350 degrees. Grease and flour mini cupcake pans.
  • Using an electric mixer, whip the butter until it becomes light and fluffy. Add the sugar and continue to mix an additional 8 minutes. Add the eggs one at a time, while continuously mixing. Add flour and milk alternately to creamed mixture. Mix in the lemon zest. Fill the cupcake pans and bake on the middle rack of the oven 10-15 minutes until golden brown. Cool in pans 5 to 10 minutes. Invert the cakes onto cooling racks to cool completely. Repeat the process until all the batter has been used. The recipe will make approximately 40 mini cupcakes.
  • Using an electric mixer, whip the butter, cream cheese and lemon zest until light and fluffy. Gradually incorporate the sugar and salt. Continue mixing until the frosting has reached the proper creamy consistency. Place the frosting in a piping bag with a star pastry tip.
  • To assemble:
    Pipe the frosting on top of each mini cupcake. Pipe a small amount of frosting into each of the ice cream cones and top them off with the cupcakes and color sprinkles.

    Recipe courtesy of Chef Jill Davie, The Sunkist Lemon Lady® and Fine Living Network Personality