Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, honey/lemon/ricotta cupcakes with lemon cream cheese frosting. It is one of my favorites food recipes. This time, I will 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 favored of recent trending meals in the world. It is enjoyed by millions daily. It’s 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’re nice and they look fantastic.
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 recipe, we must 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 that.
The ingredients needed to make Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting:
- Take FOR CUPCAKES
- Prepare flour
- Take baking powder
- Prepare baking soda
- Get salt
- Get whole milk ricotta cheese
- Take vegetable oil
- Take finely grated lemon zest
- Take vanilla extract
- Get eggs
- Prepare egg yolk
- Get sour cream
- Get FOR FROSTING
- Take cream cheese
- Prepare butter, softened
- Get honey
- Prepare finely grated lemon peel
- Make ready vanilla extract
- Make ready salt
- Take sliced strawberrys and sprinkles for garnish
It's sweet, buttery, lemony, and slightly. Sweet and tangy cream cheese frosting or a dollop of homemade whipped cream would also be wonderful choices. For even more lemon flavor, try my lemon buttercream. These sunshine sweet homemade lemon cupcakes with vanilla frosting are incredibly soft and bursting with lemon flavor!
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.
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. This Italian Lemon Cupcake with Sweet Ricotta Cream Frosting is a light cake, bursting with fresh squeezed lemon juice with a sweet ricotta · A combination of cake and cheesecake, this delicious Italian Lemon Ricotta Cake is a one-bowl, no-mixer recipe that you can throw together in minutes.
So that’s going to wrap this up with this exceptional food honey/lemon/ricotta cupcakes with lemon cream cheese frosting recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
