by theUngourmet
1 cup whole wheat pastry flour
1/2 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 egg
1 stick butter, softened
1 cup sugar
juice from 1 lemon
1/2 cup part skim ricotta
1 cup milk
1 tsp lemon zest
1 tsp vanilla
1/2 tsp coconut extract
Line muffin cups with liners. Set aside.
Combine the flour, baking powder, and salt. Whisk well and set aside.
In a large mixing bowl, combine the egg, sugar, and butter. Mix with an electric mixer on low speed for 2 minutes. Add the lemon juice, ricotta, milk, zest, vanilla, and coconut. Mix to combine. Next, add the flour mixture and mix until combined.
Fill muffins cups evenly and bake in a 350 oven for 20-25 minutes. Allow to cool completely before frosting.
For the frosting I combined 1 1/2 cups powdered sugar, 2 tbsp softened butter, 2 tbsp milk, juice for 1/2 a lemon, 1 tsp vanilla extract, 1/2 tsp coconut extract, and 1 tsp lemon zest. You may have to play around with the milk and sugar to gain the consistency you want.
I also toasted up some shredded coconut to sprinkle over the top of my cupcakes.
