Lemon Blueberry Ricotta Cupcakes
Indulge in the delightful flavors of Lemon Blueberry Ricotta Cupcakes, where the zesty brightness of lemon meets the sweet juiciness of fresh blueberries. These light and fluffy cupcakes are enriched with creamy ricotta cheese, ensuring a moist texture that will leave you craving more. Perfect for birthdays, brunches, or a simple treat, these cupcakes are not only visually stunning but also promise to uplift any occasion with their harmonious flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- Zest of 1 lemon
- 1/4 cup lemon juice (freshly squeezed)
- 1 cup whole milk ricotta cheese
- 2 large eggs (room temperature)
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the lemon zest, lemon juice, ricotta cheese, and eggs; beat until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined. Avoid overmixing.
- Carefully fold in the fresh blueberries without crushing them.
- Spoon the batter into prepared cupcake tins and bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg