Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting. Light and fluffy lemon cupcakes with lemon cream cheese frosting. These classic cupcakes are perfect for spring and summer! This frosting isn't just any cream cheese frosting, it's a Lemon Cream Cheese Frosting!
And then I made a huge batch of honey cream cheese frosting and piped it on generously.
Oh, and right after I snapped all of these photos, I had the idea to sprinkle.
This recipe mixes lemon zest into lightly textured cupcakes that are then topped with a tangy lemon-cream cheese frosting.
You can have Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting using 20 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting
- Prepare 1 of FOR CUPCAKES.
- You need 2 cup of flour.
- It's 2 tsp of baking powder.
- Prepare 1/4 tsp of baking soda.
- You need 1/2 tsp of salt.
- Prepare 2/3 cup of whole milk ricotta cheese.
- Prepare 1/2 cup of vegetable oil.
- Prepare 1 tbsp of finely grated lemon zest.
- You need 2 tsp of vanilla extract.
- Prepare 2 large of eggs.
- It's 1 large of egg yolk.
- Prepare 3/4 cup of sour cream.
- You need 1 of FOR FROSTING.
- You need 8 oz of cream cheese.
- It's 6 tbsp of butter, softened.
- Prepare 1/3 cup of honey.
- Prepare 2 tsp of finely grated lemon peel.
- It's 2 tsp of vanilla extract.
- It's 1 dash of salt.
- You need 4 of sliced strawberrys and sprinkles for garnish.
Freshly grated lemon zest adds zing to these delicate cupcakes. For the batter, we use butter and eggs yolks for richness, and cake flour and whipped egg whites for a tender. This Italian Lemon Cupcake with Sweet Ricotta Cream Frosting is a light cake You can fill it with lemon curd for that extra burst of lemon. The key to the frosting is the use of both ricotta and cream cheese (or mascarpone, which is an Italian cream cheese) to offset the overly sweet powdered sugar.
Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting step by step
- 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..
The lemon cheese cheese frosting is oh-so lemony and has a great tang from the cream cheese! The cream cheese and butter must both be at room temperature. Leave them out of the counter for about three hours to ensure the correct temperature. Moist homemade lemon cupcakes topped off with lemon curd cream cheese frosting. A fun and flavorful dessert, perfect for When cupcakes have cooled complately, prepare frosting.