Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, honey/lemon/ricotta cupcakes with lemon cream cheese frosting. One of my favorites. For mine, 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 current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is something that I have loved my entire life.
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.
To begin with this recipe, we have to 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 can achieve that.
The ingredients needed to make Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting:
- Prepare FOR CUPCAKES
- Take flour
- Make ready baking powder
- Make ready baking soda
- Prepare salt
- Take whole milk ricotta cheese
- Take vegetable oil
- Get finely grated lemon zest
- Get vanilla extract
- Prepare eggs
- Make ready egg yolk
- Get sour cream
- Prepare FOR FROSTING
- Make ready cream cheese
- Prepare butter, softened
- Prepare honey
- Prepare finely grated lemon peel
- Make ready vanilla extract
- Make ready salt
- Get 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.
Instructions to make Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting:
- MAKE FROSTING
- 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
- MAKE CUPCAKES
- Line 12 muffin tins with paper liners.Preheat oven to 350
- Combine flour,baking powder, baking sod and salt,mix well
- 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.
- 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.
- 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.
So that’s going to wrap it up for this special food honey/lemon/ricotta cupcakes with lemon cream cheese frosting recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
