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

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Composition - Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting:
  1. Give 1 of FOR CUPCAKES
  2. Provide 2 cup flour
  3. You need 2 tsp - baking powder
  4. Prepare 1/4 tsp baking soda
  5. Provide 1/2 tsp - salt
  6. Prepare 2/3 cup of whole milk ricotta cheese
  7. Require 1/2 cup vegetable oil
  8. Need 1 tbsp - finely grated lemon zest
  9. Prepare 2 tsp for vanilla extract
  10. Take 2 large eggs
  11. Get 1 large for egg yolk
  12. Provide 3/4 cup sour cream
  13. You need 1 for FOR FROSTING
  14. Need 8 oz of cream cheese
  15. Make ready 6 tbsp butter, softened
  16. Require 1/3 cup of honey
  17. Require 2 tsp finely grated lemon peel
  18. Make ready 2 tsp of vanilla extract
  19. Get 1 dash salt
  20. Make ready 4 - sliced strawberrys and sprinkles for garnish
Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting steps:
  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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