Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, honey/lemon/ricotta cupcakes with lemon cream cheese frosting. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have honey/lemon/ricotta cupcakes with lemon cream cheese frosting using 20 ingredients and 8 steps. Here is how you can achieve it.

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