Recipe of Speedy Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going 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 tasty. This will be really delicious.

Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to 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 can achieve that.

The ingredients needed to make Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting:

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