Get ready to transport yourself to the sun-drenched shores of Italy with these irresistible Lemon Cupcakes that are about to become your new obsession! Imagine biting into a fluffy, zesty cupcake topped with a cloud-like sweet ricotta cream that melts in your mouth – this isn't just a dessert, it's a culinary experience that will have your guests begging for the recipe. Whether you're a baking novice or a seasoned pro, these cupcakes are your ticket to becoming the star of any gathering!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/2 cup milk
- 1 cup ricotta cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened unsalted butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the fresh lemon zest.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk, mixing on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the ricotta cream, beat ricotta cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy.
- Once cupcakes are completely cool, pipe or spread the sweet ricotta cream on top of each cupcake.
- Optional: Garnish with additional lemon zest or a light dusting of powdered sugar before serving.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for the smoothest batter and most even baking.
- Zest Like a Pro: When zesting lemons, only scrape the bright yellow part of the peel – the white pith can make your cupcakes taste bitter.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to tough, dense cupcakes.
- Check for Doneness: Use the toothpick test – if it comes out clean or with just a few moist crumbs, your cupcakes are perfect!
- Cooling is Key: Let cupcakes cool completely before adding the ricotta cream to prevent melting and ensure a beautiful presentation.
- Piping Hack: Use a piping bag with a star tip for a professional-looking frosting finish that will impress everyone.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
