Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, honey/lemon/ricotta cupcakes with lemon cream cheese frosting. It is one of my favorites. 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 foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is something which I have loved my whole life. They are fine and they look wonderful.
Delicious honey lemon cupcakes are topped with a heavenly honey cream cheese frosting. So I decided to make some cupcakes to show support with my favorite hot tea combination — honey and lemon. The cupcakes turned out even better than I had.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Get 1 FOR CUPCAKES
- Prepare 2 cup flour
- Get 2 tsp baking powder
- Take 1/4 tsp baking soda
- Make ready 1/2 tsp salt
- Make ready 2/3 cup whole milk ricotta cheese
- Get 1/2 cup vegetable oil
- Prepare 1 tbsp finely grated lemon zest
- Make ready 2 tsp vanilla extract
- Prepare 2 large eggs
- Get 1 large egg yolk
- Prepare 3/4 cup sour cream
- Make ready 1 FOR FROSTING
- Get 8 oz cream cheese
- Take 6 tbsp butter, softened
- Prepare 1/3 cup honey
- Make ready 2 tsp finely grated lemon peel
- Get 2 tsp vanilla extract
- Prepare 1 dash salt
- Take 4 sliced strawberrys and sprinkles for garnish
It's sweet, buttery, lemony, and slightly. Moist homemade lemon cupcakes topped off with lemon curd cream cheese frosting. It's not a bold slap in the face lemon flavor. It's a nice subtle lingering flavor.
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.
Oh, and let's not forget the garnish - totally optional but definitely a. 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. 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.
So that is going to wrap it up for this exceptional food honey/lemon/ricotta cupcakes with lemon cream cheese frosting recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
