Spring Fresh Meyer Lemon Ricotta Cupcakes with Ginger Buttercream
Cupcake Project: An Experimental Cupcake Blog
Cupcake Project: An Experimental Cupcake Blog
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Ingredients

  • 15 cupcakes
  • 1 cup granulated sugar
  • 3/4 cups cake flour, not self
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons meyer lemon zest
  • 1/4 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup fresh ricotta cheese
  • 1/4 cup canola oil or vegetable oil
  • 2 teaspoons vanilla extract
  • 1/4 cup plus
  • 2 tablespoons meyer lemon juice
  • juice
  • 1 cup unsalted butter, room temperature
  • 1/4 cups powdered sugar
  • 2 teaspoons ground ginger
  • 1/4 teaspoon salt

Instructions

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