Italian Lemon Cupcakes with Sweet Ricotta Cream
User Reviews
4.8
30 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
22 mins
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Total Time
37 mins
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Servings
16 -24
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Course
Dessert
Italian Lemon Cupcakes with Sweet Ricotta Cream
Report
Sweet Lemon Cupcake with fresh lemon juice and zest and topped with a creamy ricotta cream frosting.
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Ingredients
- Lemon Cupcake:
- 1 cup neutral cooking oil Olive Oil or Canola Oil, generic cooking oil
- 3 egg
- 1 1/3 cup milk whole
- 1 Tablespoon lemon juice fresh
- 2 Tablespoons lemon zest fresh
- 2 Cups sugar
- 2 Cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- filling optional:
- 1 cup lemon curd
- ricotta cheese cream frosting
- 1/2 cup ricotta cheese
- 2 - 8 ounce cream cheese or Mascarpone Cheese, softened, package(s
- 4 cups powdered sugar
- 2 teaspoon lemon juice fresh
- lemon for garnish, zest
Instructions
- Preheat oven to 325 degrees.
- In large mixing bowl, add oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. Spray cupcake liners with nonstick cooking spray. Place batter into cupcake lined baking pan. Bake for 18-24 minutes or until toothpick comes out clean. Cool.
- Optional: Once cupcakes cook, fill eat center with lemon curd.
- For frosting:
- In large bowl, cream together ricotta cheese and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar and lemon juice and cream together. Spread on top of cooled cupcakes and sprinkle lemon zest on top.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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