Pink Lemon-Ricotta Cupcakes

I love desserts that are in cupcake, bar, or mini form. They are fun to share at any gathering, and easier for leftovers to be sent home with lucky guests.

These cupcakes are delightful on the eyes and taste buds. The combination of lemon and ricotta cheese is so satisfying and not overly sweet. Make sure to follow this recipe step-by-step, or you’ll end up with dense, dry cupcakes. And check out other delicious recipes on this Seaside Picnic menu.


2 cups heavy cream
1/2 cup powdered sugar
Pink food coloring (** for natural pink color, see note)
1/2 large lemon, juiced
Thinly sliced lemons, or shaped as you please


2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
2/3 cup agave
1/2 cup ricotta cheese
1/2 cup vegetable oil
2 tbsp lemon zest
1 tbsp vanilla extract
2 large eggs
1 large eggyolk
3/4 crème fraîche (found in the dairy aisle)

Frosting-Make ahead of time

In a medium chilled bowl, using a whisk or handheld mixer, beat cream until peaks form.

Add two drops of pink coloring, lemon juice, and sugar, then gently fold in until completely mixed.

Cover and chill until ready to top cupcakes.


Preheat oven at 350°. Line a 12-cup muffin pan with festive paper liners

In a medium bowl, whisk flour, baking soda, baking powder and salt. Set to the side.

In a large bowl, whisk together remaining ingredients EXCEPT the crème fraîche.

Add 1/4  flour mix to large bowl and whisk together until completely mixed.

Then whisk in 1/2 of the crème fraîche. Alternate mixing in the remaining flour and crème fraîche in the following order:
– 1/2 remaining flour mix
– 1/2 remaining crème fraîche
– remaining flour mix
– remaining crème fraîche

Using ladle or easy-pour measuring cup, fill muffin liners about 3/4 full.

Bake for about 23-26 minutes, or until golden brown.

Let completely cool.

Pipe or spread on whipped cream frosting. Garnish with lemon rounds or slices.



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