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!
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. Joanne Chang's moist, lemony cupcake recipe yields fresh-tasting and not overly sweet treats by swapping in honey for refined sugar. This recipe mixes lemon zest into lightly textured cupcakes that are then topped with a tangy lemon-cream cheese frosting. You can cook Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting using 20 ingredients and 8 steps. Here is how you cook it.
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.
- You need 1/4 tsp of baking soda.
- Prepare 1/2 tsp of salt.
- Prepare 2/3 cup of whole milk ricotta cheese.
- You need 1/2 cup of vegetable oil.
- It’s 1 tbsp of finely grated lemon zest.
- You need 2 tsp of vanilla extract.
- It’s 2 large of eggs.
- It’s 1 large of egg yolk.
- You need 3/4 cup of sour cream.
- Prepare 1 of FOR FROSTING.
- It’s 8 oz of cream cheese.
- You need 6 tbsp of butter, softened.
- You need 1/3 cup of honey.
- You need 2 tsp of finely grated lemon peel.
- You need 2 tsp of vanilla extract.
- It’s 1 dash of salt.
- Prepare 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. Delicious honey lemon cupcakes are topped with a heavenly honey cream cheese frosting. And then I made a huge batch of honey cream cheese frosting and piped it on generously.
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..
Oh, and right after I snapped all of these photos, I had the idea to sprinkle. Easy homemade Lemon Cupcakes with lemon cream cheese frosting have the perfect balance of sweet and tanginess and are perfect for spring Be sure your cream cheese and butter are at room temperature before beating for a smooth lump-free frosting. These lemon ricotta cupcakes are deeply inspired by two recipes already on my blog: My Perfect One-Bowl Vanilla Cupcakes with Vanilla Buttercream My mom and brother made most of the food food for the event, but I made these Smoked Salmon and Cream Cheese Cucumber Bites and they. For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined.
