Entertaining: Lemon Ricotta Cupcakes

lemon-ricotta-cupcakes-1

by Annie of Annie’s Eats

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Baby and wedding showers are perfect opportunities to show off your baking skills. At your next gathering, utilize the rich creaminess of Wisconsin Ricotta wit these Lemon Ricotta Cupcakes by Annie’s Eats. Serve them with your favorite sparkling wine or gourmet soda and fresh fruit for a colorful dessert buffet that will impress your guests.

Lemon Ricotta Cupcakes
By Annie of Annie’s Eats
Servings: makes 2 dozen cupcakes
 
Ingredients:
 
For cupcakes:
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
Zest of 1 large lemon
1 cup (8 ounces) unsalted butter, at room temperature
3 large eggs, room temperature
1/2 cup (4 ounces) wholemilk Wisconsin Ricotta Cheese
1/4 cup milk
Juice of 1 large lemon
 
For frosting:
2 cups heavy cream
6 tablespoons confectioners’ sugar
1 vanilla bean, split lengthwise

 

Directions:
 
For cupcakes:

Preheat oven to 350˚F. Line cupcake pans with paper liners. In medium bowl, combine flour, baking powder, baking soda and salt. Whisk to blend. In bowl of electric mixer, combine sugar and lemon zest. Mix about 1 minute on low speed to infuse sugar with lemon scent. Sugar should have appearance of wet sand. Add butter, beating on medium-high until light and fluffy, about 2 minutes. Beat in eggs one at a time, scraping down bowl after each addition.
 
In liquid measuring cup, combine Ricotta, milk and lemon juice. Whisk to blend. With mixer on low speed, add dry ingredients in 3 additions alternating with wet ingredients, beginning and ending with dry ingredients. Mix each addition just until incorporated.

Divide batter between prepared cupcake liners filling each about 3/4 full. Bake, rotating pans halfway through baking, 18-20 minutes or until toothpick inserted in center comes out clean. Let cool in pan briefly, then transfer to wire rack to cool completely before proceeding.
 
For frosting:

Combine heavy cream and confectioners’ sugar in bowl of electric mixer fitted with whisk attachment. Scrape seeds from split vanilla bean and add to mixing bowl. Whip on medium-high until stiff peaks form, being careful not to over beat. Transfer whipped cream to pastry bag fitted with decorative tip and pipe swirl of whipped cream on top of each cupcake.

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