Name: Lemon Ricotta Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 and 1/2 cups Cake Flour; 1 cup Granulated Sugar; 2 teaspoons Lemon Zest; 2 teaspoons Baking Powder; 1/4 teaspoon Salt; 1 stick Unsalted Butter, very soft; 1/2 tablespoon Vanilla; 2 large Eggs, at room temperature; 1/2 cup Whole Milk Ricotta Cheese; 1/4 cup Whole Milk; 1 and 1/2 tablespoons Lemon Juice, fresh or 100% juice not from concentrate; 2 to 3 cups Confectioners Sugar, sifted; 3 tablespoons Whole Milk Ricotta Cheese; 1 tablespoon Lemon Juice, fresh or 100% juice not from concentrate; 1 teaspoon Lemon Zest, optional

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When I first set out to make these Lemon Ricotta Cupcakes, I had no idea just how special they would turn out to be. It was a bright spring afternoon, and I felt that sudden urge to bake something that would capture the essence of the season. The tangy sweetness of lemons combined with the creaminess of ricotta seemed like the perfect pairing. As soon as I started mixing the ingredients, the aroma wafted through my kitchen, making my mouth water. I could already envision sharing these delightful treats with my family, their smiles lighting up the room as they took that first bite.

The process of baking has always been an adventure for me, but these Lemon Ricotta Cupcakes took it to another level. The simplicity of a one-bowl recipe is incredibly appealing, especially when life gets busy. No one has time to wash a mountain of dishes! You can whip up this batter with ease and without the fuss. Once I pulled them out of the oven, the golden tops beckoned me, and I knew I was in for something truly delicious.

As I frosted the cooled cupcakes with a luscious lemon ricotta frosting, their inviting appearance made them feel like a celebration on a plate. I couldn’t wait to share them at my next gathering. So, if you’re in the mood for a burst of sunshine in your dessert, give these Lemon Ricotta Cupcakes a try. They are not just cupcakes; they are memories waiting to be made!

Recipe Snapshot

Total Time:
30 mins

Prep Time:
10 mins

Cook Time:
20 mins

Difficulty:
Medium

Calories:
210 kcal

Protein:
3 g

Diet:
Gluten-Free, Low FODMAP

Fat:
9 g

Tools Used:
Mixing Bowl, Oven, Baking Sheet

Why You’ll Love This Lemon Ricotta Cupcakes

One Bowl Wonder

What I love most about these Lemon Ricotta Cupcakes is how easy they are to throw together in a single bowl. With minimal cleanup, you can spend more time enjoying the sweet rewards of your baking.

Flavor Explosion

The combination of ricotta cheese and fresh lemon creates a flavor that’s both light and refreshing. Each bite bursts with citrusy goodness while the ricotta adds a moist, creamy texture that is simply irresistible.

Perfect for Any Occasion

These cupcakes fit perfectly into any gathering, whether it’s a casual brunch with friends or a formal dessert at a dinner party. They’re versatile enough to please any crowd!

Light Yet Indulgent

Despite being a sweet treat, these cupcakes are surprisingly light. You won’t feel guilty indulging in one—or two! Their airy texture makes them perfect for warm weather.

Frosting Bliss

The frosting is a showstopper on its own. Made with creamy ricotta and zesty lemon, it complements the cupcakes beautifully. It’s a delightful way to elevate your baking game!

Family Favorite

These cupcakes have rapidly turned into a family favorite. Once you make them, I guarantee your loved ones will be requesting them again and again.

What Goes Into Lemon Ricotta Cupcakes

When it comes to baking, the quality and balance of ingredients are key. For these Lemon Ricotta Cupcakes, we’re using a mix of pantry staples and fresh ingredients to create a delightful treat. The star players are cake flour, which gives the cupcakes a light texture, and whole milk ricotta cheese, which adds creaminess and depth of flavor. Fresh lemon juice and zest brighten the flavor, making these cupcakes a refreshing option.

Cake Flour: 1 and 1/2 cups. This flour is finely milled, resulting in a tender crumb.
Granulated Sugar: 1 cup. Sweetness balances the tangy flavor of the lemons.
Lemon Zest: 2 teaspoons. The zest enhances the lemony flavor and aroma.
Baking Powder: 2 teaspoons. This is key to making the cupcakes rise beautifully.
Salt: 1/4 teaspoon. A touch of salt enhances all the flavors in the cupcakes.
Unsalted Butter: 1 stick (4 ounces), very soft. This creates a rich texture and flavor.
Vanilla: 1/2 tablespoon. Adds warmth and depth to the flavor profile.
Large Eggs: 2, at room temperature. Eggs provide structure and moisture.
Whole Milk Ricotta Cheese: 1/2 cup. This adds moistness and a creamy texture.
Whole Milk: 1/4 cup. This helps achieve the right batter consistency.
Lemon Juice: 1 and 1/2 tablespoons, fresh or bottled. This adds vibrant acidity.
Confectioners Sugar: 2 to 3 cups, sifted. For a fluffy and sweet frosting.
Extra Ricotta Cheese: 3 tablespoons, for the frosting.
Additional Lemon Juice: 1 tablespoon, for a zesty frosting.
Lemon Zest: 1 teaspoon, optional for garnish. This adds a decorative touch.

How to Make Lemon Ricotta Cupcakes

Creating these Lemon Ricotta Cupcakes is as fun as it is rewarding! Here’s how you can make them at home with just a few simple steps. Let’s get started!

Preheat the oven to 350 degrees Fahrenheit. Line or grease a cupcake tin to prepare for the batter. This ensures that your cupcakes will release easily after baking, giving you perfect little treats.
In a large bowl, mix all of the dry ingredients: cake flour, granulated sugar, baking powder, salt, and lemon zest. Whisk them together until well combined. This step is crucial to ensure that the leavening agent is evenly distributed throughout the flour.
Add the softened butter and vanilla into the bowl. Using a mixer, blend until the mixture resembles a coarse meal. You want to break down the butter so that it incorporates well with the dry ingredients.
Next, add the large eggs, one at a time. Beat well with each addition until you have a smooth batter. This helps to create a nice, airy texture in your cupcakes.
Incorporate the whole milk ricotta cheese, whole milk, and lemon juice into the batter. Mix until everything is combined, but don’t overmix. Overmixing can lead to dense cupcakes!
Spoon the prepared batter into the lined cupcake cups, filling them about halfway. This allows room for the cupcakes to rise without overflowing.
Bake in the preheated oven for 16 to 20 minutes. Keep an eye on them! They are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Once baked, allow the cupcakes to cool in the tin for about 10 minutes before transferring them to a wire rack. Let them cool completely before frosting.
For the frosting, in a stand mixer or using a handheld mixer, beat the butter and confectioners sugar together until smooth. Gradually add the confectioners sugar in, about half a cup at a time, mixing until you reach your desired sweetness.
Once the frosting is smooth, incorporate the ricotta cheese, lemon juice, and any additional lemon zest. Increase the mixer speed to medium-high and beat for 2 minutes until fluffy.
Chill the frosting for about 10 minutes in the refrigerator before frosting the cooled cupcakes. Frost generously and enjoy your beautiful Lemon Ricotta Cupcakes!

Things Worth Knowing

Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature for better emulsification.
Don’t Overmix: Mixing too much can lead to tough cupcakes, so mix just until combined.
Cooling Time: Allow the cupcakes to cool completely before frosting to prevent melting.
Frosting Consistency: Adjust the amount of confectioners sugar in the frosting based on your desired sweetness and thickness.

Helpful Notes about Lemon Ricotta Cupcakes

Every great baker knows that small tips can make a big difference. Here are some essential notes to consider when preparing these Lemon Ricotta Cupcakes.

Storage: Keep cupcakes stored in the refrigerator until needed. This helps maintain their freshness.
Serving Temperature: I recommend bringing the cupcakes to room temperature before serving. Just remove them from the fridge 30 to 45 minutes prior.
Frosting Variations: Feel free to experiment with different flavors in the frosting, such as vanilla or almond extract, to add a unique twist.
Make Ahead: The cupcakes can be made a day in advance. Just frost them on the day you plan to serve.
Freezing: You can freeze the unfrosted cupcakes. Thaw them in the fridge overnight before frosting.

Perfect Matches for Lemon Ricotta Cupcakes

These Lemon Ricotta Cupcakes are incredibly versatile and can be paired with a variety of delicious options:

Fresh Berries: Serve with a side of mixed fresh berries for a refreshing and colorful contrast.
Coffee or Tea: Perfectly complement these cupcakes with a steaming cup of coffee or herbal tea.
Brunch Delight: They make an excellent addition to any brunch spread, offering a delightful finish to your meal.
Spring Celebrations: Ideal for spring gatherings, birthday parties, or even baby showers, where a light dessert is desired.
Picnic Treat: Pack them for a picnic, where their bright flavors will perfectly match the outdoor setting.
Storage Tips: You can store leftovers in an airtight container in the refrigerator for up to three days.

FAQ

Yes, you can use low-fat ricotta cheese if you’re looking for a lighter option. However, keep in mind that the texture and flavor might be slightly different. The full-fat version contributes to a richer taste and moistness that is difficult to replicate.

To store leftover Lemon Ricotta Cupcakes, place them in an airtight container in the refrigerator. They will stay fresh for up to three days. If you prefer them at room temperature, take them out about 30 to 45 minutes before serving.

Yes, you can freeze the unfrosted Lemon Ricotta Cupcakes. Place them in a single layer on a baking sheet to freeze, then transfer them to an airtight container or freezer bag. When you’re ready to enjoy them, thaw in the refrigerator overnight and frost when they are completely cooled.

These Lemon Ricotta Cupcakes are perfect for a variety of occasions, such as spring gatherings, birthday parties, bridal showers, or simply as a delightful treat to accompany your morning coffee. Their vibrant flavor makes them a crowd-pleaser at any event!

Conclusion

The Lemon Ricotta Cupcakes are a delightful treat that perfectly captures the essence of spring. Their light texture and bright flavor make them a favorite for many occasions. I encourage you to try making these cupcakes; they’re not only simple but also incredibly rewarding. Enjoy the smiles they bring to your family and friends!