Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting

Name: Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 8-ounce package cream cheese, at room temperature; 6 tablespoons unsalted butter, at room temperature; 1 tablespoon finely grated lemon zest, plus more for garnish; 1/3 cup honey; 2 teaspoons pure vanilla extract; 1/8 teaspoon kosher salt; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 2/3 cup honey; 1/2 cup fresh ricotta cheese; 1/2 cup vegetable oil; 2 tablespoons finely grated lemon zest; 1 tablespoon pure vanilla extract; 2 large eggs; 1 large egg yolk; 3/4 cup creme fraiche

Servings: persons

One 8-ounce package cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 tablespoon finely grated lemon zest, plus more for garnish
1/3 cup honey
2 teaspoons pure vanilla extract
1/8 teaspoon kosher salt
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup honey
1/2 cup fresh ricotta cheese
1/2 cup vegetable oil
2 tablespoons finely grated lemon zest
1 tablespoon pure vanilla extract
2 large eggs
1 large egg yolk
3/4 cup creme fraiche

1
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.
2
Scrape down the side of the bowl.
3
Add the butter and 1 tablespoon of lemon zest and beat until incorporated.
4
Beat in the honey, vanilla and salt.
5
Cover and refrigerate until firm and spreadable, about 3 hours.
6
Meanwhile, Make the Cupcakes Preheat the oven to 350.
7
Line a 12-cup muffin pan with paper liners.
8
In a medium bowl, whisk the flour with the baking powder, baking soda and salt.
9
In another medium bowl, whisk the honey with the ricotta, vegetable oil, lemon zest and vanilla; whisk in the eggs and egg yolk.
10
Whisk in one-third of the flour mixture just until incorporated, then whisk in half of the creme fraiche until smooth, scraping down the side and bottom of the bowl with a rubber spatula.
11
Fold in the remaining flour mixture in 2 batches, alternating with the remaining creme fraiche until well incorporated.
12
Meanwhile, Make the Cupcakes 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.
13
Transfer the cupcakes to a wire rack and let cool completely.
14
Frost the cupcakes and garnish with lemon zest.

1000

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: One 8-ounce package cream cheese, at room temperature, 6 tablespoons unsalted butter, at room temperature, 1 tablespoon finely grated lemon zest, plus more for garnish, 1/3 cup honey, and more.

Yes, Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!