Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting. The perfect cupcake!
When my fiancé gifted me with a kitchen aid mixer, it seriously changed the game at home. Full disclosure: I’m not much of a baker. I love to decorate cupcakes & cookies occasionally, but I don’t have the same passion for baking as I do cooking. I would much rather make Halloumi Saganaki with Strawberry Salsa instead of a cupcake any day.
CRÈME FRAÎCHE+ALBANIAN HONEY+RICOTTA+EGGS+LEMON ZEST
Except for mayyyyybe this cupcake! This bad boy is pretty much perfect. I’m so happy I stumbled upon this recipe the other day while going through old pages I had ripped out from magazines. Coming from a girl who isn’t crazy about cupcakes; you need to try these! Maybe the reason I love them so much is because they’re not too sweet. The lemon zest+ricotta+crème fraîche really bring something different to the table. These may be the best cupcake I’ve ever had!
Delicious honey from the mountains of Albania
MY FAVORITE EGGS FROM ‘LONELY MOUNTAIN FARMS’. I LOVE HOW EACH EGG IS ALWAYS UNIQUE!
APOLOGIZE WITH THESE CUPCAKES AND YOU WILL FORGIVEN!!
- FROSTING
- One 8-ounce package cream cheese, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 1 tablespoon finely grated lemon zest, plus more for garnish
- ½ cup honey
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon kosher salt
- CUPCAKES
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅔ cup honey
- ½ cup fresh ricotta cheese
- ½ cup vegetable oil
- 2 tablespoons finely grated lemon zest
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 1 large egg yolk
- ¾ cup creme fraiche
- Make the frosting in a medium bowl. Using a handheld electric mixer, beat the cream cheese at medium speed until light and creamy, about 3 minutes.
- Scrape dow the side of the bowl. Add butter and 1 tablespoon lemon zest and beat until incorporated.
- Beat in the honey, vanilla and salt.
- Cover and refrigerate until firm and spreadable, about 3 hours.
- Meanwhile lets make the cupcakes..
- Preheat the oven to 350. Line a 12 cup muffin pan with paper liners.
- In a medium bowl, whisk the flour with 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 yolk
- Whisk in one-third of flour mixture just until incorporated, then whisk in half of the creme fraiche until smooth, scrapping down the side and bottom of the bowl with a spatula.
- Fold in the remaining flour mixture in 2 batches, alternating with the remaining creme fraiche until well incorporated.
- 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.
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