F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting Save RecipePreview Recipe
Christina Holmes

Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting

  • ACTIVE: 40 MIN
  • TOTAL TIME: 3 HRS
  • SERVINGS: Makes 12
  • MAKE-AHEAD
  • STAFF-FAVORITE

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

Frosting

  1. One 8-ounce package cream cheese, at room temperature
  2. 6 tablespoons unsalted butter, at room temperature
  3. 1 tablespoon finely grated lemon zest, plus more for garnish
  4. 1/3 cup honey
  5. 2 teaspoons pure vanilla extract
  6. 1/8 teaspoon kosher salt

Cupcakes

  1. 2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1/4 teaspoon baking soda
  4. 1/2 teaspoon kosher salt
  5. 2/3 cup honey
  6. 1/2 cup fresh ricotta cheese
  7. 1/2 cup vegetable oil
  8. 2 tablespoons finely grated lemon zest
  9. 1 tablespoon pure vanilla extract
  10. 2 large eggs
  11. 1 large egg yolk
  12. 3/4 cup crème fraîche
  1. 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 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.
  2. MEANWHILE, 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 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 crème fraîche 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 crème fraîche 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.
Make Ahead The cupcakes can be refrigerated for 2 days.
You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.