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Lemon Ricotta Cupcakes

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Lemon Ricotta Cupcakes

Lemon Ricotta Cupcakes

S. Wongkaew

These moist and delicious lemon ricotta cupcakes are easy to make and even easier to eat!


  • 200g all-purpose flour (plain flour), sifted
  • 150g sugar
  • 150g fresh ricotta
  • 120g butter, melted
  • 1 large egg
  • 1 lemon, juiced and zested
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla essence
  • ***LEMON ICING***
  • 125g icing sugar
  • 1 lemon, juiced
  • Special equipment: 12-hole 1/3 cup capacity muffin tin & cupcake baking papers


  1. Preheat the oven to 350F (180C).
  2. Sift together the flour and baking powder. Set aside.
  3. Prepare the dough by using an electric mixer to beat the egg with the sugar for 2 minutes. While still beating, add the melted butter, ricotta, lemon juice and zest, vanilla essence and, finally, the flour/baking powder mixture. The dough should be smooth and silky.
  4. Spoon the batter into 12 muffin tins lined with paper cases. Fill the cases up to 3/4 full. Bake the cupcakes for 20-25 minutes until golden or until a skewer inserted into the middle of a cupcake comes out clean. Remove from oven and transfer to a wire rack to cool.
  5. Prepare the lemon glaze icing by combining the icing sugar and lemon juice together in a mixing bowl. Use a metal spoon to stir until you get a very dense glaze.
  6. Spoon 1-2 tablespoons of glaze onto each cupcake and spread gently. Serve.
  7. To store, keep cupcakes in an airtight container for up to 2 days.
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