Easiest Way to Prepare Appetizing Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting

Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting. This Italian Lemon Cupcake with Sweet Ricotta Cream Frosting is a light, moist cake, bursting with fresh squeezed lemon juice flavor, and topped with a sweet ricotta cream cheese frosting. You can fill it with lemon curd for that extra burst of lemon. Whisk flour, baking powder, baking soda and salt in medium bowl to blend.

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

1. It's 1 of FOR CUPCAKES.
2. You need 2 cup of flour.
3. You need 2 tsp of baking powder.
4. Prepare 1/4 tsp of baking soda.
5. Prepare 1/2 tsp of salt.
6. It's 2/3 cup of whole milk ricotta cheese.
7. Prepare 1/2 cup of vegetable oil.
8. Prepare 1 tbsp of finely grated lemon zest.
9. Prepare 2 tsp of vanilla extract.
10. It's 2 large of eggs.
11. Prepare 1 large of egg yolk.
12. You need 3/4 cup of sour cream.
13. It's 1 of FOR FROSTING.
14. You need 8 oz of cream cheese.
15. Prepare 6 tbsp of butter, softened.
16. Prepare 1/3 cup of honey.
17. Prepare 2 tsp of finely grated lemon peel.
18. It's 2 tsp of vanilla extract.
19. You need 1 dash of salt.
20. You need 4 of sliced strawberrys and sprinkles for garnish.

A must try for lemon lovers! As someone who grew up in a traditional Italian family, baking with ricotta cheese has always been second nature to me. The BEST Lemon Cupcakes start with a simple one-bowl batter and end with a soaking of lemon simple syrup and a topping of fluffy Lemon Cream Cheese Frosting for luscious, lemony, perfectly moist treats! Transfer to a wire rack to cool completely before frosting.

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

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..

Gradually add in powdered sugar until you reach your desired. Using whole fat ricotta cheese has some benefits when compared to cream cheese. I love everything lemon and anything with a hint of honey. The cupcakes were easy to make and tasted delicious but the best part about the whole thing was the frosting. I'm not usually that into frosting but this honey cream cheese frosting was so smooth and had such a uniquely divine taste.