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

Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting. This Italian Lemon Cupcake with Sweet Ricotta Cream Frosting is a light, moist cake, bursting with fresh squeezed lemon juice flavor, and topped with a sweet ricotta cream cheese frosting. You can fill it with lemon curd for that extra burst of lemon. In a medium bowl, whisk the flour with the baking powder, baking soda and salt.

Transfer to a wire rack to cool completely before frosting. Gradually add in powdered sugar until you reach your desired. Line a muffin tin with baking cups. You can have Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting using 20 ingredients and 8 steps. Here is how you achieve it.

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

Add eggs, one at a time, and mix until just combined. In a separate bowl whisk together flour, baking powder and salt. In a smaller bow l combine milk, honey, vanilla, lemon juice and lemon zest. Garnish with chocolate candies, and serve.

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..

Using whole fat ricotta cheese has some benefits when compared to cream cheese. Use immediately or refrigerate, covered, until needed. how to make honey cupcakes with honey cream cheese frosting Before we jump right to the recipe, I wanted to share with you some basic tools I use all the time when making cupcakes. I find that using a standard size ice cream scoop with a release mechanism is very helpful when filling the cupcake liners and making uniform sized cupcakes. Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Once your cupcakes have cooled, you can frost them with the Lemon Honey Cream Cheese Frosting.