1and 1/2 tablespoons lemon juice (fresh or 100% juice not from concentrate)
Lemon Ricotta Frosting
1stick (4 ounces) unsalted butter, very soft
2 to 3cupsconfectioners sugar, sifted
3tablespoonswhole milk ricotta cheese
1tablespoonlemon juice (fresh or 100% juice not from concentrate)
1teaspoonlemon zest (optional)
Instructions
For the cupcakes:
Preheat oven to 350 degrees (F). Line or grease cupcake tin and set aside.
Mix all of the dry ingredients together in a large bowl. Add the softened butter and vanilla, mix until the batter resembles a course meal. Add the eggs, one at a time, beating well with each new addition. Add ricotta, milk, and lemon juice and mix until combined.
Spoon prepared batter into cupcake cups (filling about 1/2 way each) and bake for 16-20 minutes, or until a toothpick inserted in the center of a cupcakes comes out clean or with just a few moist crumbs attached. Allow cupcakes to cool completely before frosting.
For the Lemon Ricotta Frosting:
In a stand mixer or large bowl using an electric handheld mixer, beat the butter and confectioners sugar together until smooth. With the mixer speed on low, add in a 1/2 cup of confectioners' sugar at a time, beating until it's to your desired sweetness and texture. Slowly mix in ricotta cheese, then quickly add in lemon juice and zest. Increase speed to medium-high and beat for 2 minutes. Refrigerate frosting for 10 minutes then frost cooled cupcakes.
Notes
Keep cupcakes stored in the refrigerator until needed. I recommend bringing the cupcakes to room temperature before serving. To do this, simply remove cupcakes from the fridge 30-45 minutes prior to serving.
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