Easiest Way to Prepare Favorite Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting

Hey everyone, it’s Drew, 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. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is something which I have loved my whole life.

To get started with this particular recipe, we must first 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:

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

Instructions to make Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting:

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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