Lemon Ricotta Cupcakes
Craving something light and refreshing? These Lemon Ricotta Cupcakes are a delightful treat, bursting with citrus flavor and creaminess. Perfect for any occasion, they promise to be a hit with friends and family. Try them tonight!
Equipment
- Mixing Bowl
- Oven
- Baking Sheet
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
Instructions
- 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!
Notes
- 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.