Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make 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 well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is something that I have loved my entire life.
This Italian Lemon Cupcake with Sweet Ricotta Cream Frosting is a light cake You can fill it with lemon curd for that extra burst of lemon. 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. Delicious honey lemon cupcakes are topped with a heavenly honey cream cheese frosting.
To get started with this recipe, we must prepare a few components. You can cook 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:
- Make ready 1 FOR CUPCAKES
- Make ready 2 cup flour
- Prepare 2 tsp baking powder
- Get 1/4 tsp baking soda
- Take 1/2 tsp salt
- Get 2/3 cup whole milk ricotta cheese
- Get 1/2 cup vegetable oil
- Prepare 1 tbsp finely grated lemon zest
- Get 2 tsp vanilla extract
- Take 2 large eggs
- Get 1 large egg yolk
- Make ready 3/4 cup sour cream
- Take 1 FOR FROSTING
- Prepare 8 oz cream cheese
- Make ready 6 tbsp butter, softened
- Take 1/3 cup honey
- Make ready 2 tsp finely grated lemon peel
- Make ready 2 tsp vanilla extract
- Make ready 1 dash salt
- Make ready 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 with this special food honey/lemon/ricotta cupcakes with lemon cream cheese frosting recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
