Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting
fenway @Fenway
A moist light bright flavored cupcake!
Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting
A moist light bright flavored cupcake!
Cooking 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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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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