Italian Lemon Cupcakes with Sweet Ricotta Cream

INGREDIENTS

Lemon Cupcake:

1 cup

Oil (Olive Oil or Canola Oil)

Eggs

1 1/3 cups

Whole Milk

1 tbsp

Fresh Lemon Juice

2 tbsp

Fresh Lemon Zest

2 cups

Sugar

2 cups

Flour

1 tsp

Baking Powder

1/2 tsp

Baking Soda

1 tsp

Salt

Filling (optional):

1 cup

Lemon Curd

Ricotta Cream Frosting:

1/2 cup

Ricotta Cheese

2 oz

pkgs. Cream Cheese (or Mascarpone Cheese), softened

4 cups

Powdered Sugar

2 tsp

Fresh Lemon Juice

Lemon Zest (for garnish)