Recipe of Award-winning Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting

Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting.

Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, honey/lemon/ricotta cupcakes with lemon cream cheese frosting. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is one of the most popular of current trending meals on earth. It's appreciated by millions daily. It's easy, it is fast, it tastes delicious. Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must 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:

{Take 1 of FOR CUPCAKES.
{Make ready 2 cup of flour.
{Prepare 2 tsp of baking powder.
{Make ready 1/4 tsp of baking soda.
{Prepare 1/2 tsp of salt.
{Prepare 2/3 cup of whole milk ricotta cheese.
{Prepare 1/2 cup of vegetable oil.
{Get 1 tbsp of finely grated lemon zest.
{Make ready 2 tsp of vanilla extract.
{Take 2 large of eggs.
{Prepare 1 large of egg yolk.
{Make ready 3/4 cup of sour cream.
{Get 1 of FOR FROSTING.
{Make ready 8 oz of cream cheese.
{Get 6 tbsp of butter, softened.
{Make ready 1/3 cup of honey.
{Take 2 tsp of finely grated lemon peel.
{Make ready 2 tsp of vanilla extract.
{Get 1 dash of salt.
{Make ready 4 of 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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