Honey Cupcakes (with Lemon)
These Lemon and Honey Cupcakes, adapted from Joanne Chang's book, Baking with Less Sugar, use honey as a sweetener instead of white sugar. The sponge is light and moist with the help of ricotta cheese and greek yogurt. A perfect ending to any meal!
Servings: 12 cupcakes
Ingredients
Lemon and Honey Cream Cheese Frosting
- 12 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 teaspoon vanilla
- 6 tablespoon honey
- pinch salt
Lemon and Honey Cupcakes
- ½ cup ricotta cheese
- ½ cup vegetable oil
- ⅔ cup honey
- 1 tablespoon vanilla
- 2 tablespoon lemon zest, finely grated
- 2 large eggs
- 1 large egg yolk only
- ¾ cup greek yogurt
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- lemon zest for decorating
Instructions
Lemon and Honey Cream Cheese Frosting
- Make the frosting at least four hours in advance of you needing it. This will give it time to firm up in the fridge.
- With an electric mixer, paddle the cream cheese on medium speed until smooth. This will take 2 - 3 minutes.
- Next, add the butter and mix well to combine.
- Finally, add the vanilla, honey, and salt and mix well to combine.
- Store the frosting in the fridge for a minimum of 4 hours before using. The frosting can be kept in the fridge, in an airtight container for 3 - 4 days.
Lemon and Honey Cupcakes
- Preheat your oven to 350F (180C).
- Line a 12-hole muffin tray with cupcake wrappers of your choice.
- Using a medium-sized bowl and a wooden spoon, mix together the ricotta, oil, honey, vanilla, and lemon zest. Make sure everything is well combined.
- Add in the eggs and mix well.
- Next, add in the greek yogurt and stir well to combine.
- Get on with the dry ingredients: in a medium bowl, combine the flour, baking powder, baking soda, and salt.
- With a gentle folding motion, add the dry ingredients into the wet ingredients. Continue to fold in the ingredients until everything is combined well.
- Carefully spoon the batter equally into your prepared muffin pan. The cups will be full almost to the top in a regular-sized muffin pan.
- Bake for 20 - 25 minutes on the middle rack of the oven. Your cupcakes are done once the tops are starting to turn a lovely golden brown colour. They should also spring back slightly when you press them gently with your finger.
- Once your cupcakes have cooled, you can frost them with the Lemon Honey Cream Cheese Frosting. Decorate with some lemon zest if desired.
- Frosted cupcakes can keep, tightly covered, in the fridge for up to 3 days.
Notes
This recipe is adapted from Joanne Chang's recipe for "Lemon Ricotta Cupcakes with Fluffy Lemon Frosting" from her book Baking with Less Sugar, (Chronicle Books, 2015).