Simple Way to Cook Tasty Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting

Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you how to prepare 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 is gonna smell and look delicious.

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

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