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

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, honey/lemon/ricotta cupcakes with lemon cream cheese frosting. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first 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 cook that.

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

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