Ricotta Pound Cake Cupcakes with Whipped Ricotta Frosting

This post is sponsored by Sargento.


There aren’t many weeks when a large container of fresh ricotta doesn’t make it into my grocery cart.  I’m a ricotta lover.  I make ricotta gnocchi, blueberry ricotta pancakes, ricotta toast with fresh tomato, and I even eat ricotta in a bowl with honey and fresh berries on top.  Obsessed, I tell you.

You would think two people would have a hard time finishing a tub of ricotta, but that’s not the case in my house!

These ricotta pound cake cupcakes are the best way to use the last scoop in the tub.


Here’s the thing:  you can make the ricotta pound cake cupcakes and serve them plain.  They’re delicious on their own.  You could dust powdered sugar on top, or make an easy glaze of powdered sugar and lemon juice.   But, if you have the time (and the extra ricotta), the whipped ricotta frosting is divine.  I may or may not have spread some on a slice of raisin bread.  So good!

The quality of ricotta matters here;  it’s our star ingredient. I’ve been buying Sargento ricotta.  When I’m feeling decadent, I buy the whole milk ricotta and stir it into hot pasta with vegetables.  Such an easy cream sauce!

But, back to the cupcakes.  It’s always about the cupcakes!



Ricotta Pound Cake Cupcakes with Whipped Ricotta Frosting
Yields 4 cupcakes.
  • For the cupcakes:
  • 3 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, softened
  • 1 large egg
  • 3 tablespoons Sargento part-skim ricotta
  • ¼ teaspoon almond extract
  • ½ cup flour
  • ¼ teaspoon baking powder
  • For the whipped ricotta frosting:
  • ⅓ cup Sargento part-skim ricotta
  • 2 tablespoons unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ⅛ teaspoon grated orange zest
  1. Preheat the oven to 350. Line 4 cups in a muffin pan with cupcake liners.
  2. In a medium bowl, beat together the sugar and butter until light and fluffy, 1 minute. Add the egg, ricotta and almond extract and beat until combined. Sprinkle the flour and baking powder on top and blend just until combined, do not over mix.
  3. Pour the batter into the lined cups and bake for 20 minutes. Test for doneness at 18 minutes—the tops of the cupcakes should spring back and a toothpick inserted should have moist crumbs clinging to it.
  4. Let the cupcakes cool completely before frosting.
  5. To make the frosting, beat together the ricotta and butter. Add the powdered sugar and beat on low until combined. Add the orange zest. Frost the cupcakes once cool.

Disclaimer:  Sargento Cheese has provided me with some of the ingredients in this recipe. The content and opinions are all my own.  Check out Sargento’s recipe index for more delicious recipes using their fine products.


  1. says

    I love these! I have some ricotta cheese in my refrigerator that’s been staring at me, begging to be used. Plus, four cupcakes are perfect for our Sunday evening snack! Think we’ll be trying these this week. :)

  2. says

    OH MY. I certainly know what I am doing with my next tub of ricotta. Love how you used it in both the cupcakes and the frosting. And if anyone out there has leftover ricotta they are struggling to finish, you can have my number. I’ll help you out ;-)

  3. says

    I’m sorry, my brain shut down at the words “ricotta toast with tomato”. I will now go dream about that all day.

    {I am normally not a big cream cheese frosting fan – I knowwww – but something about whipped ricotta frosting? Makes me think I would like it sooo much better!}

  4. says

    Oh, girl! I adore ricotta! And, your cupcakes with ricotta both in the batter and the frosting is so innovative! Bless. Your. Heart. I must bake these! The Big Lug loves to spread some ricotta on graham crackers with a little drizzle of honey. Have a great weekend! xo

  5. Carole says

    Lovely work! Would you be happy to link it in to the current Food on Friday which is all about cakes? This is the link . There are lots of great links there already. I do hope to see you there. Cheers

  6. Southern girl says

    I love this recipe! I make my own ricotta cheese and am always looking for new ways to use it up. Your site is marvelous, I’ve been following for about a year and always find great stuff for just the two of us.

  7. says

    Made these over the weekend for a friend’s birthday, and we LOVED them! I added a bit of lemon zest to both the batter and frosting (because she loves lemon) and they were to die for. This will be one of my go-to crowd pleasers from here on out. Whatever you do, no not miss the frosting–I was eating out of the bowl with a spoon!


  1. […] Phew, that is a long blog title! Anyway, let me tell you how it came to be. I’ve been collecting cake recipes to try out for our fifth wedding anniversary (already!) this week. I had originally intended to make this buttercream frosting petal cake. I made a tricolor petal cake for Independence Day as a trial run. Though successful, I didn’t want another sugar overload so soon. Then I thought about a ricotta cake. I found the perfect recipe for ricotta cupcakes here. […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: