Lemon Ricotta Cupcakes Recipes

NONNA'S LEMON RICOTTA BISCUITS

Nonna's Lemon Ricotta Biscuits image

Provided by Giada De Laurentiis

Categories dessert

Time 35m

Yield 12 biscuits

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 teaspoon sugar or more as needed for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds

Steps:

Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

LEMON RICOTTA CAKE

Lemon Ricotta Cake image

The addition of ricotta cheese to this lemon cake results in an airy, light, fluffy, and moist cake. The glaze will take it to another level. But if you prefer no glaze just sprinkle with powdered sugar.

Provided by Yoly

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

Ingredients

1 ½ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup white sugar
¾ cup butter, softened
3 eggs at room temperature
1 (15 ounce) container whole-milk ricotta cheese
1 lemon, juiced and zested
1 teaspoon lemon extract
½ teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
Mix cake flour, baking powder, baking soda, and salt into a large bowl.
Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 44.2 g, Cholesterol 82.4 mg, Fat 15.6 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 9.4 g, Sodium 336.3 mg, Sugar 27.2 g

ONE BOWL LEMON CUPCAKES

One Bowl Lemon Cupcakes image

I am a huge fan of 'One Bowl Chocolate Cake' by Allrecipes user 'shirleyo' on Allrecipes! I was determined to create a new cake flavor just as moist, fluffy, and homemade. These lemon cupcakes are contest-winning fluffy and moist deliciousness!

Provided by Dani

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 45m

Yield 24

Number Of Ingredients 11

Ingredients

2 ⅛ cups all-purpose flour
2 cups white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup milk
2 eggs
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup strained fresh lemon juice

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Stir flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Beat milk, eggs, vegetable oil, vanilla extract, and lemon extract into the dry ingredients using an electric mixer set to medium for 2 minutes.
Bring lemon juice to a boil in a small saucepan and immediately beat into the batter with the electric mixer on low speed.
Fill cupcake liners with batter to about two-thirds full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 160 calories, Carbohydrate 26.6 g, Cholesterol 16.3 mg, Fat 5.3 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 216.4 mg, Sugar 17.5 g

LEMON & RICOTTA CUPCAKES

Lemon & ricotta cupcakes image

Very lemony cupcakes with a little italian twist for absolute lemon fanatics

Provided by sigridverbert

Time 1h

Yield Makes Muffins

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to 180C/fan 160C/gas 5.
Prepare the decoration: cut the yellow part of one lemon into thin stripes, and let them simmer in a pan with 200g water and 200g sugar for about 20 minutes. Let the lemon stripes cool in the syrup while you prepare the cupcakes.
Prepare the dough: beat the eggs with the sugar for 2 or 3 minutes. Add,still beating, the butter, the ricotta, lemon juice and zest, the almond extract and, at the end, the flour previously sifted with the baking powder. The dough should be smooth and silky.
Pour the dough into 12 muffin tins lined with paper cases (they should be filled at 3/4 of their height), and bake the cupcakes for 20-25 minutes in the oven untill golden. Allow to cool on a rack.
Prepare the lemon glaze adding about the juice of half a lemon (you can use the one you zested for the decoration), and mix untill you get a very dense glaze.
Pourone or two tbsp glaze over each cold muffin, add a few lemon stripes on top and let rest for 10-15 minutes before serving.

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