Lemon Cupcakes - most delicious EVER

If you like Sprinkles cupcakes, you'll love these. Make them to share, or you'll eat ALL of them yourself.

1 C. unsalted butter
2 C. sugar
2 large eggs
15 ounces whole milk ricotta cheese
1/2 tsp. lemon extract
3 Tbsp. lemon zest
1 tsp. fresh lemon juice
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt


Combine butter and sugar and cream together until light and fluffy. Add eggs, ricotta, lemon extract, zest and juice, blend well. Add 1 C. flour, baking powder and salt, blend to combine. Add remaining flour in two parts, blending to combine between each.

You will need to fill the cup almost full in order for it t be all the way to the top.

Bake at 350 degrees in muffin cups for 17 min. They will look like they are underbaked, but don't cook longer or they will be dry.


Frosting for cupcakes:

1 C. shortening (butter flavored)
1 egg white
2 T. karo syrup
1/2 tsp. salt
1/2 C. milk
1 tsp. lemon extract
6 C. powdered sugar
I like to add lemon juice and zest until I can taste the lemon.

Beat together for 5 minutes.