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Pink Lemonade Cupcake Cones

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Ingredients
  

  • Flat-bottom ice cream cones (also called cake cones), 24 count
  • All-purpose flour, 1 1/2 cups
  • Granulated sugar, 3/4 cup
  • Baking powder, 1 1/2 teaspoons
  • Fine sea salt, 1/4 teaspoon
  • Unsalted butter, 1/2 cup (1 stick), softened
  • Eggs, 2 large
  • Milk, 1/2 cup (whole or 2%)
  • Fresh lemon, 1 large (zest and 2 tablespoons juice)
  • Vanilla extract, 1 teaspoon
  • Pink or red gel food coloring
  • Powdered sugar, 3–3 1/2 cups (for frosting)
  • Cream or milk, 2–3 tablespoons (for frosting)
  • Optional toppings: pink sanding sugar, lemon zest, sprinkles, small lemon candy slices

Instructions
 

  • Prep your setup. Preheat the oven to 350°F (175°C). Line a muffin tin with foil or parchment and gently nestle one cone in each cup to help them stand. If you don’t have a muffin tin, use a 9x13 pan lined with crumpled foil to create small nests.
  • Whisk dry ingredients. In a medium bowl, whisk flour, baking powder, and salt. Set aside.
  • Beat the butter and sugar. In a large bowl, beat softened butter and granulated sugar with a hand mixer or stand mixer on medium speed until pale and fluffy, 2–3 minutes.
  • Add eggs and flavor. Beat in eggs one at a time. Add vanilla, lemon zest, and 1 tablespoon lemon juice. Mix until smooth.
  • Combine the batter. Add half the dry mixture, then milk, then the remaining dry mixture. Mix on low just until combined. Do not overmix.
  • Make it pink. Stir in 1–2 drops of pink or a tiny dot of red gel food coloring until you reach a soft pink hue. A little goes a long way.
  • Fill the cones. Spoon batter into the cones, filling each about 2/3 full. Leave room for rise to avoid overflow.
  • Bake. Bake 16–20 minutes, until a toothpick inserted into the center comes out clean and the tops spring back lightly. Rotate the pan halfway for even baking.
  • Cool fully. Let cones cool in the pan 5 minutes, then transfer to a rack. Cool completely before frosting to prevent melting.
  • Make the frosting. Beat 1/2 cup softened butter until creamy, 1–2 minutes. Add 3 cups powdered sugar, 1 tablespoon lemon juice, 1–2 tablespoons milk or cream, and a pinch of salt. Beat until fluffy, 2–3 minutes. Adjust with more milk for a softer consistency or more sugar for thickness.
  • Color the frosting. Add a drop of pink gel food coloring and beat until evenly tinted. Taste and adjust lemon to your liking.
  • Frost and decorate. Transfer frosting to a piping bag fitted with a star tip, or use a zip-top bag with the corner snipped. Pipe tall swirls to mimic soft-serve. Finish with sprinkles, sanding sugar, or a touch of lemon zest.
  • Serve. Stand cones upright in the muffin tin or a cone holder for easy serving. Enjoy immediately for the best crunch and texture.