Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, honey/lemon/ricotta cupcakes with lemon cream cheese frosting. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is something that I’ve loved my whole life.

To get started with this recipe, we must 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. Make ready FOR CUPCAKES
2. Take flour
3. Take baking powder
4. Get baking soda
5. Get salt
6. Get whole milk ricotta cheese
7. Take vegetable oil
8. Prepare finely grated lemon zest
9. Make ready vanilla extract
10. Get eggs
11. Make ready egg yolk
12. Take sour cream
13. Get FOR FROSTING
14. Get cream cheese
15. Get butter, softened
16. Get honey
17. Make ready finely grated lemon peel
18. Get vanilla extract
19. Make ready salt
20. Take sliced strawberrys and sprinkles for garnish

Steps 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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