![Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting](https://cdn.statically.io/img/www.foodandwine.com/thmb/-beXTlttUSNkdMwY1DGdxJ5nIOI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/HD-201404-r-lemon-ricotta-cupcakes-with-fluffy-lemon-frosting-d6b5a83037fa422e9cc3f1b78eeadf11.jpg)
Ingredients
Frosting
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8 ounces cream cheese (1 package at room temperature)
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6 tablespoons unsalted butter (at room temperature)
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1 tablespoon lemon zest (finely grated, plus more for garnish)
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⅓ cup honey
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2 teaspoons pure vanilla extract
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⅛ teaspoon kosher salt
Cupcakes
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2 cups all-purpose flour
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2 teaspoons baking powder
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¼ teaspoon baking soda
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½ teaspoon kosher salt
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⅔ cup honey
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½ cup fresh ricotta cheese
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½ cup vegetable oil
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2 tablespoons lemon zest (finely grated)
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1 tablespoon pure vanilla extract
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2 eggs (large)
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1 egg yolk (large)
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¾ cup crème fraîche
Directions
Make the Frosting
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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
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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.
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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.