Hello, I am Clara. Today, I will show you a way to prepare honey/lemon/ricotta cupcakes with lemon cream cheese frosting recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little 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 favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is something that I have loved my entire life. They are nice and they look fantastic.
To be with this recipe, we must first prepare a few ingredients. 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:
- Prepare 1 FOR CUPCAKES
- Get 2 cup flour
- Get 2 tsp baking powder
- Make ready 1/4 tsp baking soda
- Get 1/2 tsp salt
- Make ready 2/3 cup whole milk ricotta cheese
- Get 1/2 cup vegetable oil
- Take 1 tbsp finely grated lemon zest
- Take 2 tsp vanilla extract
- Get 2 large eggs
- Prepare 1 large egg yolk
- Get 3/4 cup sour cream
- Get 1 FOR FROSTING
- Prepare 8 oz cream cheese
- Prepare 6 tbsp butter, softened
- Prepare 1/3 cup honey
- Make ready 2 tsp finely grated lemon peel
- Make ready 2 tsp vanilla extract
- Make ready 1 dash salt
- Prepare 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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