For my husband’s birthday, I wanted to surprise him with beautiful and delectable cupcakes. He isn’t normally a dessert eater..but these cupcakes were perfectly sweetened and moist, with a fresh zest of Meyer lemon. The raspberry filling added not only to the intense flavor, but also created a cupcake that was just as beautiful on the inside as on the outside. I paired the citrus cupcake with a creamy white chocolate butter cream frosting. The combination on flavors created a mouth watering, delicious, and irresistable dessert….even for those who don’t have a sweet tooth.
Lemon Ricotta Cupcakes with Raspberry Filling
Author: modified from Mattbites.com
Recipe type: dessert-cupcakes
Prep time:
Cook time:
Total time:
Serves: 24 cupcakes
delicious lemon ricotta cupcakes that will make your mouth water just looking at them.
Ingredients
Meyer Lemon Cupcakes:
- 2 cups All Purpose Flour
- 1½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1½ cups Sugar
- 2 Egg whites (lightly beaten)
- ½ cup Part-skim Ricotta
- ⅓ cup Unsalted Butter (melted)
- 1 cup Buttermilk
- 1 teaspoon Lemon Extract 1 Meyer Lemon (zested and juiced)
White Chocolate Buttercream Frosting:
- 3 cups Powdered Sugar (sifted)
- 1 cup (2 sticks) Unsalted Butter (cut into small pieces)
- 2 tablespoons Heavy Cream
- 4 ounces White Chocolate (melted)
- 1 teaspoon Vanilla Extract
Raspberry Filling:
- 2 cups Frozen/Unsweetened Raspberries (thaw prior to making filling)
- ⅓ cup Sugar 1 cup Water
- 6 tablespoon Flour
- 1 teaspoon Lemon Juice
Instructions
Making the Cupcakes:
- Preheat oven 350F
- Sift together flour, baking powder and salt (set aside)
- In a stand mixer (or hand mixer), beat together the sugar and egg whites until light and fluffy ( approx 3 mins)
- With motor speed on medium-low add the ricotta, melted butter and buttermilk to the sugar mixture
- Slowly add the flour mixture to the sugar mixture, add the mixture in thirds, allow each addition of flour to fully incorporate prior to adding more flour.
- Fold in lemon extract,zest, and juice.
- Fill lined cupcake pan with batter (approx ⅔ full)
- Bake for 20-25 mins until light and golden
White Chocolate Buttercream Frosting:
- Place sugar and cubes of butter in the stand mixer bowl; beat on low speed until just combined (approx 2 mins)
- Add heavy cream and turn motor speed to medium-high and continue beating until smooth
- Reduce speed to medium and slowly drizzle in the melted chocolate 4. Fold in the vanilla until fully incorporated
- ++ Cupcakes should be filled with raspberry filling and completely cooled prior to frosting++
Raspberry Filling:
- In a medium sauce pan combine water, sugar, flour and lemon juice and mix well
- Heat and still until mixture boils and thickens
- Cool Completely
- Stir in thawed and strained raspberries
- Once cupcakes are completely cooled, fill cupcakes using a piping bag and filling tip, or remove small amount of the top of the cupcake and place filling. Replace top of cupcake and cover with filling.
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Looks super tasty Sheena!
Lindsay and I just had some super tasty cupcakes tonight. These ones might trump them though. Yum!
They were easier to make than I anticipated. The cupcakes were too dense for me to be able to squirt the rasp. sauce into so next time I’ll cut the top off as Sheena has suggested. I settled for just a little rasp sauce in the cupcake and a bit on top of it. I also had to put my raspberry filling in the blender for a bit bc it was too thick to squirt in the cupcake. The combination of raspberry, lemon and white chocolate was just amazing. They were so delicious!! I brought all 24 in to my office and they were gone in one day. They are the perfect sweet for this hot weather, not too heavy at all. Not to mention they make a pretty treat!!