Ricotta

Steps to Prepare Delicious Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting

By Simply Recipes 18 January 2020
Steps to Prepare Delicious Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting
Steps to Prepare Delicious Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting

Hello everybody, welcome to our recipe page. Today I will show you how to make a distinctive dish, Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

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

You can have Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting using 20 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting

  1. Take 1 of FOR CUPCAKES.
  2. It’s 2 cup of flour.
  3. Prepare 2 tsp of baking powder.
  4. Make ready 1/4 tsp of baking soda.
  5. Take 1/2 tsp of salt.
  6. You need 2/3 cup of whole milk ricotta cheese.
  7. Make ready 1/2 cup of vegetable oil.
  8. Make ready 1 tbsp of finely grated lemon zest.
  9. You need 2 tsp of vanilla extract.
  10. You need 2 large of eggs.
  11. It’s 1 large of egg yolk.
  12. Take 3/4 cup of sour cream.
  13. Make ready 1 of FOR FROSTING.
  14. Prepare 8 oz of cream cheese.
  15. You need 6 tbsp of butter, softened.
  16. Prepare 1/3 cup of honey.
  17. Make ready 2 tsp of finely grated lemon peel.
  18. Make ready 2 tsp of vanilla extract.
  19. Prepare 1 dash of salt.
  20. Take 4 of sliced strawberrys and sprinkles for garnish.

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

  1. MAKE FROSTING.
  2. 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.
  3. MAKE CUPCAKES.
  4. Line 12 muffin tins with paper liners.Preheat oven to 350.
  5. Combine flour,baking powder, baking sod and salt,mix well.
  6. 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..
  7. 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..
  8. 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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