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Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be introduced at many public occasions possibly. I am certain you will see lots of people who just like the Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting dishes that you simply make.

Alright, don’t linger, let’s task this honey/lemon/ricotta cupcakes with lemon cream cheese frosting formula with 20 components which are definitely easy to have, and we have to process them at the very least through 8 measures. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements - Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting:

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

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

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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