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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, honey/lemon/ricotta cupcakes with lemon cream cheese frosting. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook honey/lemon/ricotta cupcakes with lemon cream cheese frosting using 20 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting:
  1. Take 1 FOR CUPCAKES
  2. Take 2 cup flour
  3. Take 2 tsp baking powder
  4. Take 1/4 tsp baking soda
  5. Get 1/2 tsp salt
  6. Take 2/3 cup whole milk ricotta cheese
  7. Make ready 1/2 cup vegetable oil
  8. Make ready 1 tbsp finely grated lemon zest
  9. Prepare 2 tsp vanilla extract
  10. Prepare 2 large eggs
  11. Prepare 1 large egg yolk
  12. Take 3/4 cup sour cream
  13. Get 1 FOR FROSTING
  14. Take 8 oz cream cheese
  15. Get 6 tbsp butter, softened
  16. Make ready 1/3 cup honey
  17. Make ready 2 tsp finely grated lemon peel
  18. Prepare 2 tsp vanilla extract
  19. Make ready 1 dash salt
  20. Take 4 sliced strawberrys and sprinkles for garnish
Steps to make Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting:
  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.

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