Easiest Way to Make Yummy Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting

Easiest Way to Make Yummy Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting Delicious, fresh and tasty.

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

Light and fluffy lemon cupcakes with lemon cream cheese frosting.

These classic cupcakes are perfect for spring and summer!

This frosting isn't just any cream cheese frosting, it's a Lemon Cream Cheese Frosting!

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

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

1. You need of FOR CUPCAKES.

2. Prepare of flour.

3. You need of baking powder.

4. It’s of baking soda.

5. It’s of salt.

6. You need of whole milk ricotta cheese.

7. You need of vegetable oil.

8. You need of finely grated lemon zest.

9. Prepare of vanilla extract.

10. It’s of eggs.

11. You need of egg yolk.

12. You need of sour cream.

13. It’s of FOR FROSTING.

14. You need of cream cheese.

15. It’s of butter, softened.

16. You need of honey.

17. You need of finely grated lemon peel.

18. It’s of vanilla extract.

19. It’s of salt.

20. You need of 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.

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..

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.