Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting

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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

Updated on March 31, 2014

Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting — 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

Cook Mode (Keep screen awake)

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.