Servings
Font
Back
One-Bowl Lemon Ricotta Cupcakes
4.8 from 18 votes

One-Bowl Lemon Ricotta Cupcakes

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

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

Ingredients

  • 1 cake flour 1/2 cup
  • 1 cup granulated sugar
  • 2 teaspoons lemon zest
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 unsalted butter sticks, 4 ounces, very soft
  • 1/2 tablespoon vanilla
  • 2 egg large, at room temperature
  • 1/2 cup ricotta cheese whole milk
  • 1/4 cup milk whole
  • 1 lemon juice fresh or 100% juice not from concentrate
Lemon Ricotta Frosting
  • 1 butter unsalted, 4 ounce stick, very soft
  • 2 to 3 cups confectioners sugar sifted
  • 3 tablespoons ricotta cheese whole milk
  • 1 tablespoon lemon juice fresh or 100% juice not from concentrate
  • 1 teaspoon lemon zest, optional

Instructions

For the cupcakes:
    Cup of Yum
  1. Preheat oven to 350 degrees (F). Line or grease cupcake tin and set aside.
  2. 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.
  3. 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:
  1. 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.