Recipes Desserts Cake Cupcakes Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting 3.0 (3,741) 1 Review 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. By Joanne Chang Joanne Chang Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour Bakery + Cafe — now with 10 locations — and in 2007 opened the acclaimed restaurant Myers+Chang with her husband Christoper Myers. Food & Wine's Editorial Guidelines Updated on March 31, 2014 Print Rate It Share Share Tweet Pin Email What's the best way to celebrate Easter? Make these 10 delicious, festive cupcakes. Photo: Christina Holmes Active Time: 40 mins Total Time: 3 hrs Yield: 12 Ingredients Frosting 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) ⅓ 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 lemon zest (finely grated) 1 tablespoon pure vanilla extract 2 eggs (large) 1 egg yolk (large) ¾ cup crème fraîche Directions 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. 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. 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. Rate it Print