Lemon, Ricotta, Blueberry Cupcakes

This combination of ingredients is a treat for me any time. I made sure the cupcake is not to sweet so it balances well with the sweet vanilla cream cheese frosting and those fresh blueberries on top make those little treats complete. 

INGREDIENTS

Makes 12-14

Cupcakes
2 eggs
zest of 2 lemons
5tbs freshly squeezed lemon juice
90ml vegetable oil
20ml milk
20ml honey
250g ricotta cheese
230g plain white flour
90g sugar
2tsp baking powder
150g fresh blueberries + for decoration

Vanilla cream cheese frosting
200g butter at room temperature
200g cream cheese
250g icing sugar
1tsp vanilla extract

METHOD

Cupcakes
Preheat the oven to 180c/160Fan/Gas mark 4. Put eggs, lemon zest, lemon juice, oil, milk, honey and ricotta cheese in a mixing bowl and combine all ingredients until well incorporated. Add flower and baking powder and gently mix everything by hand. You do not want to over mix it. Add blueberries and fold them in to the mixture. 

Prepare as many cupcake cases as you need. Using ice cream scoop, scoop out the mixture filling 3/4 of each case. Bake for 15-20min. Cool completely before applying the frosting. 

Vanilla cream cheese frosting
In a bowl mix the butter and cream cheese using electric mixer until smooth. Slowly start adding icing sugar spoon at the time until all sugar is incorporated and the icing is creamy.