Low-Calorie Strawberry Ricotta Cupcakes
Low-Calorie Strawberry Ricotta Cupcakes are a delightful treat that perfectly balances sweet strawberries and creamy ricotta in every bite. These light and fluffy cupcakes are not only easy to make, but they also offer a guilt-free indulgence for any occasion. Picture serving them at brunch or enjoying them as an afternoon snack; each cupcake promises a burst of flavor and a touch of elegance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup fresh strawberries, chopped
- 1 cup part-skim ricotta cheese
- 1 cup all-purpose flour (or whole wheat flour)
- 1/2 cup granulated sugar (or coconut sugar)
- 2 tsp baking powder
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together ricotta, sugar, eggs, and vanilla until smooth.
- In another bowl, sift flour and baking powder together.
- Gradually fold the dry mixture into the wet ingredients until just combined.
- Gently fold in the chopped strawberries.
- Spoon the batter into the muffin tin, filling each liner two-thirds full. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 140
- Sugar: 8g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg