Lemon Ricotta Cupcakes

Lemon Ricotta Cupcakes

prep time

minutes
cook time

minute
servings
2
dozen

Ingredients


















Cooking Instructions

1

Heat oven to 350°F. Line cupcake pans with paper liners. In medium bowl, whisk flour, baking powder, baking soda and salt. Set aside. In bowl of electric mixer, combine sugar and lemon zest. Mix for about 1 minute on low speed, until sugar is aromatic and has texture of wet sand. Add butter and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs one at a time, scraping bowl after each addition.


2

In liquid measuring cup, combine ricotta, milk and lemon juice. Whisk to blend. With mixer on low speed, add reserved dry ingredients to butter-sugar mixture in 3 additions, alternating with wet ingredients, beginning and ending with dry ingredients. Mix each addition just until incorporated.


3

Divide batter between prepared cupcake liners, filling each about 3/4-full. Bake, rotating pans halfway through baking, 18-20 minutes or until toothpick inserted in center comes out clean. Let cool in pan briefly, then transfer to wire rack to cool completely.


For frosting:


1

Combine cream and powdered sugar in bowl of electric mixer with whisk attachment. Scrape seeds from split vanilla bean and add to mixing bowl. Whip on medium-high speed until stiff peaks form, being careful not to overbeat. Transfer frosting to pastry bag fitted with decorative tip and pipe swirl on each cupcake. Garnish with lemon slice twists, if desired. Refrigerate if not serving immediately.


Ingredients


















Cooking Instructions

1

Heat oven to 350°F. Line cupcake pans with paper liners. In medium bowl, whisk flour, baking powder, baking soda and salt. Set aside. In bowl of electric mixer, combine sugar and lemon zest. Mix for about 1 minute on low speed, until sugar is aromatic and has texture of wet sand. Add butter and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs one at a time, scraping bowl after each addition.


2

In liquid measuring cup, combine ricotta, milk and lemon juice. Whisk to blend. With mixer on low speed, add reserved dry ingredients to butter-sugar mixture in 3 additions, alternating with wet ingredients, beginning and ending with dry ingredients. Mix each addition just until incorporated.


3

Divide batter between prepared cupcake liners, filling each about 3/4-full. Bake, rotating pans halfway through baking, 18-20 minutes or until toothpick inserted in center comes out clean. Let cool in pan briefly, then transfer to wire rack to cool completely.


For frosting:


1

Combine cream and powdered sugar in bowl of electric mixer with whisk attachment. Scrape seeds from split vanilla bean and add to mixing bowl. Whip on medium-high speed until stiff peaks form, being careful not to overbeat. Transfer frosting to pastry bag fitted with decorative tip and pipe swirl on each cupcake. Garnish with lemon slice twists, if desired. Refrigerate if not serving immediately.


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