Recipe of Favorite Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting

Hey everyone, I hope you are having an amazing day. Today I will show you how to prepare a special dish, Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting Recipe. Delicious honey lemon cupcakes are topped with a heavenly honey cream cheese frosting. And then I made a huge batch of honey cream cheese frosting and piped it on generously.

You can have Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting using 20 ingredients and 8 steps. Here is how you cook it.

Ingredients of Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting

1. Prepare 1 of FOR CUPCAKES.
2. It’s 2 cup of flour.
3. Take 2 tsp of baking powder.
4. Take 1/4 tsp of baking soda.
5. It’s 1/2 tsp of salt.
6. You need 2/3 cup of whole milk ricotta cheese.
7. Make ready 1/2 cup of vegetable oil.
8. You need 1 tbsp of finely grated lemon zest.
9. You need 2 tsp of vanilla extract.
10. It’s 2 large of eggs.
11. Take 1 large of egg yolk.
12. It’s 3/4 cup of sour cream.
13. You need 1 of FOR FROSTING.
14. Take 8 oz of cream cheese.
15. You need 6 tbsp of butter, softened.
16. Prepare 1/3 cup of honey.
17. Prepare 2 tsp of finely grated lemon peel.
18. Take 2 tsp of vanilla extract.
19. Prepare 1 dash of salt.
20. Take 4 of sliced strawberrys and sprinkles for garnish.

The key to the frosting is the use of both ricotta and cream cheese (or mascarpone, which is an Italian cream cheese) to offset the overly sweet powdered sugar.Moist homemade lemon cupcakes topped off with lemon curd cream cheese frosting.It's not a bold slap in the face lemon flavor.It's a nice subtle lingering flavor.

Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting instructions

1. MAKE FROSTING.
2. With an electric mixer beat cream cheese until creamy, add the butter and mix until light and fluffy, add honey,vanilla and salt and lemon zest beat in. Chill in refrigerator 2 hours until it is of spreadable consistancy.
3. MAKE CUPCAKES.
4. Line 12 muffin tins with paper liners.Preheat oven to 350.
5. Combine flour,baking powder, baking sod and salt,mix well.
6. In a large bowl with a wire whisk combine the honey with the ricotta, oil, lemon zest and vanilla. Whisk in the eggs and egg yolk.Add flour mixture alternating with sour cream in 3 additions, fold gently just to blend..
7. Spoon the batter evenly into the lined cupcake tins, Bake 20 to 25 minutes until light golden and a toothpick comes out clean. Cool on racks..
8. When cupcakes are cool and frosting is set frost cupcakes with frosting. Garnish with sprinkles and a strawberry slice. Store cupecakes chilled in refigerator..

This frosting isn't just any cream cheese frosting, it's a Lemon Cream Cheese Frosting!It's sweet, buttery, lemony, and slightly.This Italian Lemon Cupcake with Sweet Ricotta Cream Frosting is a light cake You can fill it with lemon curd for that extra burst of lemon.

Oh, and let's not forget the garnish - totally optional but definitely a.Joanne Chang's moist, lemony cupcake recipe yields fresh-tasting and not overly sweet treats by swapping in honey for refined sugar.This recipe mixes lemon zest into lightly textured cupcakes that are then topped with a tangy lemon-cream cheese frosting.Freshly grated lemon zest adds zing to these delicate cupcakes.For the batter, we use butter and eggs yolks for richness, and cake flour and whipped egg whites for a tender.