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

You can have Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting using 20 ingredients and 8 steps. Here is how you achieve that.

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

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

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

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..