Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting

MAKE FROSTING

With an electric mixer beat cream cheese until creamy, add the butter and mix until light and fluffy, add honey,vanilla and salt and lemon zest beat in. Chill in refrigerator 2 hours until it is of spreadable consistancy

MAKE CUPCAKES

Line 12 muffin tins with paper liners.Preheat oven to 350

Combine flour,baking powder, baking sod and salt,mix well

In a large bowl with a wire whisk combine the honey with the ricotta, oil, lemon zest and vanilla. Whisk in the eggs and egg yolk.Add flour mixture alternating with sour cream in 3 additions, fold gently just to blend.

Spoon the batter evenly into the lined cupcake tins, Bake 20 to 25 minutes until light golden and a toothpick comes out clean. Cool on racks.

When cupcakes are cool and frosting is set frost cupcakes with frosting. Garnish with sprinkles and a strawberry slice. Store cupecakes chilled in refigerator.