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. 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!
- For the cupcakes:
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, softened
- 1 large egg
- 3 tablespoons part-skim ricotta
- 1/4 teaspoon almond extract
- 1/2 cup flour
- 1/4 teaspoon baking powder
- For the whipped ricotta frosting:
- 1/3 cup Sargento part-skim ricotta
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/8 teaspoon grated orange zest
- Preheat the oven to 350. Line 4 cups in a muffin pan with cupcake liners.
- 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.
- Let the cupcakes cool completely before frosting.
- 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.
Pour the batter into the lined cups and bake for 20 minutes. Test for doneness at 18 minutes--mthe tops of the cupcakes should spring back and a toothpick inserted should have moist crumbs clinging to it.
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Amount Per Serving: Calories: 487Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 104mgSodium: 114mgCarbohydrates: 66gFiber: 0gSugar: 50gProtein: 11g