Almond Ricotta Cupcakes

Why You’ll Love This Recipe

I love these cupcakes for their unique texture—moist, fluffy, and rich without being heavy. The ricotta adds a creamy softness that keeps them tender for days, and the almond flavor gives them a distinct twist from typical vanilla cupcakes. They’re simple to make, don’t require fancy ingredients, and pair beautifully with whipped cream, berries, or a dusting of powdered sugar.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Eggs

• Ricotta cheese (whole milk)

• Almond extract

• Vanilla extract

• Optional: sliced almonds or powdered sugar for garnish

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In a separate bowl, I cream the softened butter and sugar until light and fluffy.

4. I beat in the eggs one at a time, then stir in the ricotta, almond extract, and vanilla extract.

5. I gradually mix in the dry ingredients until just combined, being careful not to overmix.

6. I divide the batter evenly among the cupcake liners, filling each about ¾ full.

7. I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

8. I let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

9. Once cooled, I top them with a dusting of powdered sugar or a few sliced almonds for a simple finish.

Servings and timing

This recipe makes 12 cupcakes.

• Prep time: 15 minutes

• Bake time: 18–22 minutes

• Total time: About 35 minutes

Variations

Sometimes I stir mini chocolate chips or lemon zest into the batter for a different flavor. I’ve also frosted them with almond buttercream or a light cream cheese glaze when I want something more dessert-like. If I want to make them gluten-free, I use a 1:1 gluten-free flour blend with great results. And when I’m craving something extra rich, I swap half the ricotta for mascarpone.

storage/reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If refrigerated, I let them come to room temperature before serving. They also freeze well—just wrap them tightly and freeze for up to 2 months. I thaw them at room temp and they’re just as soft and delicious.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Yes, I’ve done it before, but whole milk ricotta gives a richer, creamier texture. Part-skim works if that’s what I have on hand.

Do these cupcakes need frosting?

Not at all. I usually keep them simple with a dusting of powdered sugar. But they’re also great with a light glaze or whipped topping if I want to dress them up.

Can I make these into a cake instead?

Yes, I pour the batter into an 8-inch round cake pan and bake it for about 25–30 minutes. It turns out beautifully as a single-layer cake.

How do I know when the cupcakes are done?

I check that a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.

What pairs well with almond ricotta cupcakes?

I love serving them with fresh berries, a drizzle of honey, or a dollop of whipped cream. They’re also great with coffee or tea for a light afternoon treat.

Conclusion

Almond ricotta cupcakes are a tender, elegant twist on the classic cupcake—moist, flavorful, and incredibly easy to make. Whether I serve them simply with powdered sugar or dress them up with toppings, they always feel special. It’s a go-to recipe I come back to whenever I want something soft, sweet, and just a little bit different.