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plate of lemon ricotta cupcakes
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Lemon Ricotta Cupcakes with Honey Meringue Frosting

Prep Time20 minutes
Cook Time25 minutes
Course: brunch, Dessert, fillings
Servings: 12

Ingredients

Lemon Ricotta Cupcakes

  • 190 g cake flour
  • 2 tsp baking powder
  • pinch salt
  • 200 g sugar
  • 115 g unsalted butter room temperature, cubed
  • 1 tbsp lemon zest
  • 3 eggs XL
  • 1 tsp vanilla extract
  • 235 g ricotta cheese full fat, room temperature
  • ¼ cup milk full fat
  • 1 tbsp lemon juice

Honey Meringue Buttercream

  • 2 egg whites from 3 XL eggs
  • 135 g caster sugar
  • 1 tbs honey
  • 1 tsp vanilla extract
  • 165 g unsalted butter, cubed room temperature

Instructions

Lemon Ricotta Cupcakes

  • Preheat oven to 180°C/350°F and line a 12 capacity cupcake pan with paper liners
  • Sift the flour, baking powder and salt into a bowl
  • In the bowl of a stand mixer, combine the soft butter and sugar.
  • Add the ricotta and mix on medium-high until light and fluffy (around 5 minutes). Stop the mixer and scrape the bowl a couple of times, to make sure the ingredients are mixed evenly.
  • Add the eggs, one at a time, mixing well after each addition
  • Combine the milk, vanilla and lemon juice and zest, then add that to the mixer in 3 batches, alternating with the sifted dry ingredients. Mix until just combined.
  • Use a large ice cream scoop to scoop batter into the cupcake pan
  • Bake for 18 minutes, or until skewer comes out clean
  • Remove cupcakes from oven and rest them in the pan for 5 minutes, before removing them from the pan to cool on a rack. Once cooled, top with the Honey Meringue Frosting

Honey Meringue Frosting

  • Bring a small amount of water in a small saucepan to a simmer
  • Place the caster sugar and egg whites in the bowl of a stand mixer and place the bowl on top of the simmering water, to create a double boiler
  • Whisk the mixture until sugar dissolves (1-2 minutes)
  • Transfer the bowl to the mixer, then whisk on medium-high until stiff peaks form (3-5 minutes)
  • With the mixer still running, gradually add the butter cubes, mixing well between additions
  • Once all of the butter is combined, continue to mix for around 5 minutes. The mixture will start to look curdled and funky, but it will return to a beautiful, silky frosting.
  • Once smooth, add the vanilla and honey, while whisking until combined
  • Transfer frosting to a piping bag, fitted with a 1M nozzle and pipe high onto cooled cupcakes
  • Decorate with edible flowers, natural honeycomb and blackberries if desired