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Italian Lemon Cupcakes with Sweet Ricotta Cream

Sweet Lemon Cupcake with fresh lemon juice and zest and topped with a creamy ricotta cream frosting.
Course Dessert
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 16 -24
Author Melissa Stadler, Modern Honey

Ingredients

  • Lemon Cupcake:
  • 1 cup Oil Olive Oil or Canola Oil
  • 3 Eggs
  • 1 1/3 cup Whole Milk
  • 1 Tablespoon Fresh Lemon Juice
  • 2 Tablespoons Fresh Lemon Zest
  • 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 Cream Frosting:
  • 1/2 cup Ricotta Cheese
  • 2 - 8 ounce pkgs. Cream Cheese or Mascarpone Cheese, softened
  • 4 cups Powdered Sugar
  • 2 teaspoon Fresh Lemon Juice
  • Lemon Zest for garnish

Instructions

  1. Preheat oven to 325 degrees.
  2. 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.
  3. Optional: Once cupcakes cook, fill eat center with lemon curd.
  4. For frosting:
  5. 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.