Prepare to be transported to the sun-drenched kitchens of Italy with these irresistible Ricotta Pound Cake Cupcakes that will make your taste buds dance with joy! Imagine a dessert so light, so creamy, and so decadent that it feels like you're biting into a cloud of pure culinary magic. These aren't just ordinary cupcakes – they're a luxurious experience that combines the rich, velvety texture of traditional Italian ricotta with a modern, bite-sized twist that will have everyone begging for your secret recipe!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 12 cupcakes
Ingredients
- 1 cup ricotta cheese
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 cup additional ricotta cheese for frosting
- 1/4 cup powdered sugar for frosting
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or grease the cups with cooking spray.
- In a large mixing bowl, combine 1 cup of ricotta cheese, 1 cup of granulated sugar, and 1/2 cup of softened unsalted butter. Using an electric mixer, beat the mixture on medium speed until it becomes light and fluffy, which should take about 2-3 minutes.
- Add the 3 large eggs, one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract until fully incorporated.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- Evenly distribute the batter among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be lightly golden.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the whipped ricotta frosting. In a mixing bowl, combine 1 cup of heavy cream, 1/2 cup of additional ricotta cheese, and 1/4 cup of powdered sugar.
- Using an electric mixer, beat the frosting mixture on medium-high speed until soft peaks form, about 3-5 minutes. Be careful not to overbeat, as this can cause the cream to become grainy.
- Once the cupcakes are completely cooled, use a piping bag or a spatula to generously frost each cupcake with the whipped ricotta frosting.
- Optional: Garnish the frosted cupcakes with fresh fruit, a sprinkle of grated lemon zest, or a drizzle of honey for added flavor and decoration.
- Serve the Ricotta Pound Cake Cupcakes immediately, or store them in an airtight container in the refrigerator for up to 3 days. Enjoy your delicious Italian-inspired treat!
Tips
- Room Temperature is Key: Ensure all your ingredients, especially eggs, butter, and ricotta, are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cupcakes.
- Check for Doneness: Use the toothpick test – it should come out clean or with just a few moist crumbs when the cupcakes are perfectly baked.
- Frosting Technique: For the most beautiful presentation, use a piping bag with a star tip to create elegant swirls of whipped ricotta frosting.
- Chill for Perfection: If the frosting seems too soft, refrigerate it for 10-15 minutes to help it set up and become more manageable.
- Storage Tip: These cupcakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture.
- Flavor Variations: Experiment with adding lemon zest to the batter or a splash of liqueur to the frosting for a unique twist on this classic recipe.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 8g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
