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