Hello, I’m Joana. Today, I’m gonna show you how 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 will make it a little bit more unique. This is gonna smell and look 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 meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is something which I have loved my whole life.
To get started with this recipe, we have to 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 cook it.
The ingredients needed to make Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting:
- Prepare 1 FOR CUPCAKES
- Prepare 2 cup flour
- Prepare 2 tsp baking powder
- Prepare 1/4 tsp baking soda
- Make ready 1/2 tsp salt
- Get 2/3 cup whole milk ricotta cheese
- Make ready 1/2 cup vegetable oil
- Take 1 tbsp finely grated lemon zest
- Prepare 2 tsp vanilla extract
- Get 2 large eggs
- Prepare 1 large egg yolk
- Make ready 3/4 cup sour cream
- Make ready 1 FOR FROSTING
- Get 8 oz cream cheese
- Take 6 tbsp butter, softened
- Take 1/3 cup honey
- Get 2 tsp finely grated lemon peel
- Get 2 tsp vanilla extract
- Get 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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