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Tart, refreshing, delicious treats.

LEMON RICOTTA CUPCAKES WITH FLUFFY LEMON FROSTING

lemon riotta cupcake

FROSTING

1 (8-ounce) package cream cheese, at room temperature

6 tablespoons unsalted butter, at room temperature

1 tablespoon finely grated lemon zest

1/3 cup honey

2 teaspoons vanilla extract

1/8 teaspoon salt

CUPCAKES

2 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2/3 cup honey

1/2 cup ricotta cheese

1/2 cup vegetable oil

2 tablespoons finely grated lemon zest

1 tablespoon vanilla extract

2 eggs

1 egg yolk

3/4 cup creme fraiche

MAKE THE FROSTING

In a medium bowl, using an electric 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 tablespoon of lemon zest and beat until incorporated. Beat in the honey, vanilla and salt. Cover and refrigerate until firm and spreadable, about 3 hours.

MAKE THE CUPCAKES

Heat the oven to 350F. 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 one-third of the flour mixture just until incorporated, then whisk in half of the creme fruit 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 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.

Enjoy!

Recipe adapted from Food and Wine, April 2014

www.foodandwine.com/

SWEET LEMON CREAM CHEESE CAKES

sweet lemon cream cheese cupcakes

LEMON CREAM CHEESE CAKE

6 tablespoons butter, softened

3 ounces cream cheese, softened

2 teaspoons finely grated lemon peel

2/3 cup sugar

2 eggs

1/3 cup self-rising flour

1/2 cup flour

LEMON CREAM CHEESE FROSTING

2 tablespoons butter, softened

3 ounces cream cheese, softened

1 teaspoon finely grated lemon peel

1 1/2 cups powdered sugar

Heat oven to 350F. Line a 12-hole muffin pan with paper baking cups.

Beat butter, cream cheese, lemon peel, sugar and eggs in small bowl with electric mixer until light and fluffy.

Add self-rising flour and flour, beat on low speed until just combined. Divide mixture among baking cups. Bake for about 25 minutes. Turn cakes onto wire rack to cool. Make Lemon Cream Cheese Frosting. Spread cakes with frosting.

LEMON CREAM CHEESE FROSTING

Beat butter, cream cheese and lemon peel in small bowl with electric mixer until light and fluffy, gradually beat in sifted powdered sugar.

Enjoy!

Recipe adapted from Cupcakes, Pamela Clark, 2007

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