LEMON RICOTTA CUPCAKES RECIPES

Name: Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting
Total time: 3 h
Yield: Makes 12
Ingredients: 8 ounces cream cheese (1 package at room temperature); 6 tablespoons unsalted butter (at room temperature); 1 tablespoon lemon zest (finely grated, plus more for garnish); ? cup honey; 2 teaspoons pure vanilla extract; ? teaspoon kosher salt; 2 cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon kosher salt; ? cup honey; ½ cup fresh ricotta cheese; ½ cup vegetable oil; 2 tablespoons lemon zest (finely grated); 1 tablespoon pure vanilla extract; 2 eggs (large); 1 egg yolk (large); ¾ cup crème fraîche

LEMON-RICOTTA CUPCAKES WITH FLUFFY LEMON FROSTING RECIPE ...

Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting Recipe ... image

Joanne Chang makes her moist, lemony, fresh-tasting cupcakes with honey instead of refined sugar, which keeps the sweetness in check. This is the perfect grown-up cupcake. Slideshow: Cupcake Recipes

Provided by Joanne Chang

Categories Cupcakes

Total Time 3 hours 0 minutes

Yield Makes 12

Number Of Ingredients 18

Ingredients

8 ounces cream cheese (1 package at room temperature)
6 tablespoons unsalted butter (at room temperature)
1 tablespoon lemon zest (finely grated, plus more for garnish)
? cup honey
2 teaspoons pure vanilla extract
? teaspoon kosher salt
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
? cup honey
½ cup fresh ricotta cheese
½ cup vegetable oil
2 tablespoons lemon zest (finely grated)
1 tablespoon pure vanilla extract
2 eggs (large)
1 egg yolk (large)
¾ cup crème fraîche

Steps:

Make the Frosting
Meanwhile, Make the Cupcakes

LEMON & RICOTTA CUPCAKES | BBC GOOD FOOD

Lemon & ricotta cupcakes | BBC Good Food image

Very lemony cupcakes with a little italian twist for absolute lemon fanatics

Provided by sigridverbert

Total Time 1 hours

Yield Makes Muffins

Ingredients

Steps:

Preheat the oven to 180C/fan 160C/gas 5.
Prepare the decoration: cut the yellow part of one lemon into thin stripes, and let them simmer in a pan with 200g water and 200g sugar for about 20 minutes. Let the lemon stripes cool in the syrup while you prepare the cupcakes.
Prepare the dough: beat the eggs with the sugar for 2 or 3 minutes. Add,still beating, the butter, the ricotta, lemon juice and zest, the almond extract and, at the end, the flour previously sifted with the baking powder. The dough should be smooth and silky.
Pour the dough into 12 muffin tins lined with paper cases (they should be filled at 3/4 of their height), and bake the cupcakes for 20-25 minutes in the oven untill golden. Allow to cool on a rack.
Prepare the lemon glaze adding about the juice of half a lemon (you can use the one you zested for the decoration), and mix untill you get a very dense glaze.
Pourone or two tbsp glaze over each cold muffin, add a few lemon stripes on top and let rest for 10-15 minutes before serving.

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