One-Bowl Lemon Ricotta Cupcakes

Name: One-Bowl Lemon Ricotta Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 dozen cupcakes
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 sticks (4 ounces) 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); 1 stick (4 ounces) unsalted butter, very soft; 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)

User Reviews

4.8

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
1 dozen cupcakes
Course
Dessert
Cuisine
Italian

One-Bowl Lemon Ricotta Cupcakes

Iris Warren

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Soft and incredibly flavorful Lemon Ricotta Cupcakes are topped with Lemon Ricotta Frosting.

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Ingredients

Servings

1 and 1/2 cups cake flour
1 cup granulated sugar
2 teaspoons lemon zest
2 teaspoons baking powder
1/4 teaspoon salt
1 sticks (4 ounces) 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)

Lemon Ricotta Frosting

1 stick (4 ounces) unsalted butter, very soft
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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Instructions

For the cupcakes:

Preheat oven to 350 degrees (F). Line or grease cupcake tin and set aside.
Mix all of the dry ingredients together in a large bowl. Add the softened butter and vanilla, mix until the batter resembles a course meal. Add the eggs, one at a time, beating well with each new addition. Add ricotta, milk, and lemon juice and mix until combined.
Spoon prepared batter into cupcake cups (filling about 1/2 way each) and bake for 16-20 minutes, or until a toothpick inserted in the center of a cupcakes comes out clean or with just a few moist crumbs attached. Allow cupcakes to cool completely before frosting.

For the Lemon Ricotta Frosting:

In a stand mixer or large bowl using an electric handheld mixer, beat the butter and confectioners sugar together until smooth. With the mixer speed on low, add in a 1/2 cup of confectioners' sugar at a time, beating until it's to your desired sweetness and texture. Slowly mix in ricotta cheese, then quickly add in lemon juice and zest. Increase speed to medium-high and beat for 2 minutes. Refrigerate frosting for 10 minutes then frost cooled cupcakes.

Notes

Keep cupcakes stored in the refrigerator until needed. I recommend bringing the cupcakes to room temperature before serving. To do this, simply remove cupcakes from the fridge 30-45 minutes prior to serving.