How to make
Put the eggs in a bowl, add the sugar and beat for a few minutes, until a smooth mixture is obtained.
Melt the butter and after it has cooled slightly, pour it over the eggs along with the milk.
Add the ricotta and the juice of half a lemon. Flavor with a pinch of vanilla and grated lemon peel.
In another bowl, sift the flour with a pinch of salt and baking powder.
In small portions, add the dry mixture to the liquid, by stirring with a spoon. Homogenize the mixture well and fill 2/3 of larger paper cups.
Place them in a muffin tin.
Bake the aromatic cupcakes at 360°F (180°C) in a preheated oven for about 15 minutes. Check them with a wooden skewer too see if they're fully cooked.
Take out the baked muffins and place them onto a wire rack and cool. Carve them out.
Prepare the lemon cream.
Pour the milk into a pot. Add the egg yolks, flour and sugar. Place the pot on the stove and stir, until the cream thickens.
Remove the cream and flavor it with vanilla and grated lemon peel.
After the cream has completely cooled, add the mascarpone, while beating with a mixer, until a fluffy mixture is obtained.
Fill the carved out cupcakes with cream and sprinkle them with grated lemon peel.
Enjoy these unique lemon cupcakes with cream!
Note: Mix the carved out part of the cupcakes with the remaining cream, put it in suitable glasses and pour it with caramel topping!
