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Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting
Ingredients
  • subheading: Frosting:
  • 8 ounces cream cheese (1 package at room temperature)
  • 6 tablespoons unsalted butter (at room temperature)
  • 1 tablespoon lemon zest (finely grated, plus more for garnish)
  • ⅓ cup honey
  • 2 teaspoons pure vanilla extract
  • ⅛ teaspoon kosher salt
  • subheading: Cupcakes:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ⅔ cup honey
  • ½ cup fresh ricotta cheese
  • ½ cup vegetable oil
  • 2 tablespoons lemon zest (finely grated)
  • 1 tablespoon pure vanilla extract
  • 2 eggs (large)
  • 1 egg yolk (large)
  • ¾ cup crème fraîche
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