Recipe: Perfect Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting

Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting. Whisk in the eggs and egg yolk. Add powdered sugar and lemon juice and cream together. Spread on top of cooled cupcakes and sprinkle lemon zest on top.

Scrape down the side of the bowl. Beat in the honey, vanilla and salt. Gradually add in powdered sugar until you reach your desired consistency. You can have Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting using 20 ingredients and 8 steps. Here is how you cook that.

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

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

Slowly mix in ricotta cheese, then quickly add in lemon juice and zest. One the cupcakes are cool, prepare the frosting. Using an electric mixer, beat together the butter and the cream cheese. Slowly blend in the powdered sugar, lemon juice, lemon zest, and vanilla, then beat until smooth and well-combined.

Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting step by step

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..

The longer you whip this frosting, the lighter and fluffier it will become. For the Cream Cheese Frosting: Using a mixer, blend the butter and cream cheese together until well combined. Gradually add in the confectioners' sugar until fully incorporated. Finally mix in vanilla and lemon juice and mix until combined. Using whole fat ricotta cheese has some benefits when compared to cream cheese.