Hello, I am Marie. Today, I will show you a way to prepare honey/lemon/ricotta cupcakes with lemon cream cheese frosting recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting Recipe
Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is something which I have loved my whole life. They are nice and they look fantastic.
To bewith this recipe, we must first prepare a few components. You can have 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:
- Make ready 1 FOR CUPCAKES
- Take 2 cup flour
- Prepare 2 tsp baking powder
- Prepare 1/4 tsp baking soda
- Prepare 1/2 tsp salt
- Take 2/3 cup whole milk ricotta cheese
- Make ready 1/2 cup vegetable oil
- Make ready 1 tbsp finely grated lemon zest
- Make ready 2 tsp vanilla extract
- Take 2 large eggs
- Get 1 large egg yolk
- Prepare 3/4 cup sour cream
- Take 1 FOR FROSTING
- Prepare 8 oz cream cheese
- Prepare 6 tbsp butter, softened
- Take 1/3 cup honey
- Prepare 2 tsp finely grated lemon peel
- Make ready 2 tsp vanilla extract
- Get 1 dash salt
- Take 4 sliced strawberrys and sprinkles for garnish
Steps 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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