Lemon Ricotta Cupcakes with Fluffy Lemon Frosting

By Maverick19

Makes 12 cupcakes

Ingredients

• FROSTING:
• one 8 oz pkg cream cheese, room temperature
• 6 Tbsp unsalted butter, room temperature
• 1 Tbsp lemon zest, plus more for garnish
• 1/3 cup honey
• 2 tsp vanilla extract
• 1/8 tsp kosher salt
• CUPCAKES;
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 2/3 cup honey
• 1/2 cup ricotta cheese, fresh
• 1/2 cup vegetable oil
• 2 Tbsp finely grated lemon zest
• 1 Tbsp vanilla extract
• 2 large eggs
• 1 large egg yolk
• 3/4 cup creme fraiche

Preparation

Step 1

1. Make the frosting: In a medium bowl, using a handheld mixer, beat the cream cheese at medium speed until light and creamy, about 3 minutes. Scrape down the side of the bowl. Add the butter and 1 Tbsp of lemon zest and beat until incorporated. Beat in the honey, vanilla and salt. Cover and refrigerate until firm and spreadable, about 3 hours.
2. Make the cupcakes: Preheat the oven to 350 degrees. Line a 12 cup muffin pan with paper liners. In a medium bowl, whisk the flour with the baking powder, baking soda and salt. In another medium bowl, whisk the honey with the ricotta, vegetable oil, lemon zest and vanilla; whisk in the eggs and egg yolk. Whisk in 1/3 of the flour mixture just until incorporated, then whisk in half of the creme fraiche until smooth, scraping down the side and bottom of the bowl with a rubber spatula. Fold in the remaining flour mixture in 2 batches, alternating with the remaining creme fraiche until well incorporated.
3. Spoon the batter into the muffin cups and bake for about 25 minutes, until the cupcakes are lightly golden and a toothpick inserted in the center comes out clean. Transfer the cupcakes to a wire rack and let cool completely. Frost the cupcakes and garnish with lemon zest.