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!
Servings: 30 Cupcakes
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.
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