Lemon + Ricotta + Fig + Smoked Honey…

Let me tell you how delicious this combination is – IT’S DELICIOUS! They are moist, lemony, and did I say delicious?

The Ricotta Frosting with the Smoked Honey is just Chef’s Kiss! Have I not told you my obsession with smoked items?! Well, it all started with my love for Smoked Gouda…then smoked paprika, then smoked salmon and THEN when I saw that Rosewood Wines (not sponsored) had smoked Honey…I just HAD to! I put it in my coffee, I eat it with a spoon out of the jar, I use it for cheese boards – I just love it!

Back to the Cupcakes…Do you need to make the Frosting? No, but you should. Figs are not in season? You can sub for another fruit. Don’t have smoked honey? Use non-smoked honey.

Here’s a hot tip friends USE A SCALE, you can find one HERE. Baking + Scales are best friends – soulmates even. It just makes life easy – we don’t need life to be harder…

How to Make Lemon Cupcakes (In Pictures)

How to make the cupcake in pictures! Let me know in the comments if you find this helpful!

Print Recipe

5 from 1 vote

Lemon Cupcakes with Ricotta Frosting

This Lemon Cupcakes just hit the spot. Just the right amount of sweetness, balanced with the Ricotta Frosting. Topping them with Figs and Smoked Honey just makes it!

Prep Time25

Cook Time15

Course: Dessert

Diet: Vegetarian

Servings: Cupcakes

Author: Zainab Jabri

Ingredients

Cupcakes

4 Eggs At room temperature
250 g Sugar 1-¼ cups
½ teaspoon Vanilla Extract
Zest of 2 Lemons
125 ml Milk At room temperature
125 ml Orange Juice At room temperature
200 ml Avocado Oil or Vegetable Oil
300 g All-Purpose Flour 2 cups + 2 tbsp
¼ teaspoon Salt
1 tablespoon Baking Soda 15 g

Ricotta Frosting

¼ cup Cream Cheese
1 cup Full-Fat Ricotta
½ cup Heavy Cream
½ cup Icing Sugar
½ teaspoon Vanilla Extract

Instructions

Cupcakes

Pre-heat oven to 350F – I used convection bake.
Prep Muffin tray with muffin liners
In a large mixing bowl add – eggs, sugar and vanilla. Using an electric beater, whisk for 4-5 minutes to create a light and airy mixture.
Add in to the bowl – oil, milk, orange juice, and zest. Mix until well combined.
Sift in your flour, baking powder and salt. Mix until well combined. Batter should have a light consistency.
Fill liners with ¼ of batter or fill ¾ of the liner
Place in the oven on the middle rack and back for 10-15 minutes. Remember, not all ovens are created equally. Bake until tooth pick comes out clean
Remove from oven and place on a cooling rack.
Once cooled, you want to refrigerate the cupcakes to chill before applying the frosting

Frosting

Add cream cheese to a stand mixer fitted with whisk attachment or in a large bowl and beat using a hand mixer. Beat on high until fluffy looking, about 2-3 minutes
Add the ricotta, heavy cream, icing sugar, and vanilla extract, to the bowl, then beat on high until the mixture looks thick and holds soft peaks, about 4-5 minutes
Add Ricotta Frosting onto cooled cupcakes and spread out with a spatula, then top with sliced Figs (or fruit of choice) and Smoked Honey. Serve immediately, or keep in fridge cover and apply before serving.

Notes

I recommend weighting out your flour. Every flour is different. The flour I used is an all-purpose flour but is milled differently than another brand.

Tried this recipe?Mention @theslottedspoons or tag #theslottedspoons!

Just remember, all flours are milled differently, ovens bake differently, even how high you are from sea level.

If you make this, rate it and share your feedback in the comments below! Don't forget to tag me on instagram @theslottedspoons

Lemon Cupcakes with Ricotta Frosting

How to Make Lemon Cupcakes (In Pictures)