Indulge in the unique combination of zesty lemon and creamy ricotta with these Lemon Ricotta Cupcakes, topped with a rich chocolate frosting. Each cupcake is a burst of bright, refreshing flavors, balanced by the deep, indulgent chocolate topping. This delightful contrast makes these cupcakes a standout treat.
Why You’ll Love This: The lemon’s freshness and the ricotta’s creaminess create a moist and tender crumb that pairs beautifully with the smooth chocolate frosting. This recipe brings a sophisticated twist to traditional cupcakes, making them irresistible to both citrus and chocolate lovers.
Perfect Occasion: These cupcakes are perfect for spring celebrations, such as Easter, Mother’s Day, or a springtime tea party. They are also wonderful for birthdays and other festive gatherings where you want to offer something a little special.
Decoration Tips: For an elegant finish, garnish each frosted cupcake with a small twist of lemon zest or a thin slice of lemon. Edible flowers or a sprinkle of edible glitter can also add a festive touch, making these cupcakes as beautiful as they are delicious.
Ingredients for the cupcakes:
- 1/2 cup ricotta cheese
- 1/2 cup oil
- 2 eggs
- 1/2 cup buttermilk
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Ingredients for the chocolate frosting:
- 1/2 cup butter, softened
- 1/2 cup cocoa powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
- Pinch of salt
- 1 1/2 cups powdered sugar
Instructions:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium mixing bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl, rub the lemon zest into the sugar with your hands until fragrant. Add the eggs, lemon juice, buttermilk, ricotta, oil, and vanilla extract. Beat until fully combined.
- Gradually mix in the dry ingredients until just combined, being careful not to overmix.
- Evenly distribute the batter among the cupcake liners.
- Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
- For the frosting, in a mixing bowl, combine the butter, cocoa powder, salt, and vanilla extract. Add 1 tablespoon of milk and 1/2 cup of powdered sugar, beating until smooth. Gradually add the remaining milk and powdered sugar, adjusting the consistency as needed.
- Pipe or spread the chocolate frosting onto the cooled cupcakes.
Enjoy these delightful Lemon Ricotta Cupcakes with Chocolate Frosting, a sweet treat that combines the best of both worlds!
