Italian · Dessert
Lemon Ricotta Cupcakes
A dainty Italian-leaned cupcake built on drained ricotta and a quick cream cheese swirl, scented throughout with fresh lemon zest and juice for a bright, tangy finish against a tender, moist crumb.
$1
15 minsPrep
20 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
352Calories
7gProtein
17.7gFat
41.8gCarbs
24.5gSugar
0.5gFiber
505mgSodium
102mgChol
10.2gSat Fat
91mgPotassium
80mgCalcium
1.3mgIron
0.2mcgVitamin B12
4.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Sparkling Lemonade
local
Limoncello
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 175°C and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining 4 holes with water.
2
In a bowl, beat the butter and sugar together until pale, then whisk in the egg, drained ricotta, lemon zest, lemon juice and vanilla extract until smooth.
3
Sift the cake flour, baking powder and salt over the wet mixture and fold gently just until no streaks of flour remain.
4
Divide the batter evenly between the two lined holes, filling each about two-thirds full.
5
Bake for 19-21 minutes until risen and golden, and a skewer inserted into the centre comes out clean.
6
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
7
Beat the softened cream cheese with the sugar until smooth and light, then swirl a spoonful onto each cooled cupcake.
8
Finish with a scattering of fresh lemon zest just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g Ricotta, drained,
- 40g40g Cake Flour, sifted,
- 35g35g Sugar White,
- 28g28g Egg, beaten,
- 20g20g Butter, melted,
- 6g6g Lemon, zested,
- 8g8g Lemon Juice,
- 3g3g Baking Powder,
- 2g2g Vanilla Extract,
- 1g1g Salt,
- 30g30g Cream Cheese, softened, 1
- 12g12g Sugar White, powdered-style folded in, 1
- 4g4g Lemon, zested, for topping, 1
