Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, honey/lemon/ricotta cupcakes with lemon cream cheese frosting. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook honey/lemon/ricotta cupcakes with lemon cream cheese frosting using 20 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting:
- Take 1 FOR CUPCAKES
- Make ready 2 cup flour
- Take 2 tsp baking powder
- Take 1/4 tsp baking soda
- Get 1/2 tsp salt
- Take 2/3 cup whole milk ricotta cheese
- Prepare 1/2 cup vegetable oil
- Make ready 1 tbsp finely grated lemon zest
- Prepare 2 tsp vanilla extract
- Get 2 large eggs
- Take 1 large egg yolk
- Prepare 3/4 cup sour cream
- Make ready 1 FOR FROSTING
- Take 8 oz cream cheese
- Prepare 6 tbsp butter, softened
- Take 1/3 cup honey
- Get 2 tsp finely grated lemon peel
- Get 2 tsp vanilla extract
- Prepare 1 dash salt
- Make ready 4 sliced strawberrys and sprinkles for garnish
Instructions to make Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting:
- MAKE FROSTING
- 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
- MAKE CUPCAKES
- Line 12 muffin tins with paper liners.Preheat oven to 350
- Combine flour,baking powder, baking sod and salt,mix well
- 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.
- 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.
- When cupcakes are cool and frosting is set frost cupcakes with frosting. Garnish with sprinkles and a strawberry slice. Store cupecakes chilled in refigerator.
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