Almond Ricotta Cupcakes
Light, fluffy, and packed with almond flavor, these ricotta cupcakes are the perfect treat for dessert lovers and easy home bakers alike.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cupcakes
- Category: Dessert, Cupcakes
- Method: Baked
- Cuisine: Italian-Inspired, American
- Diet: Vegetarian
Ingredients
1 cup whole milk ricotta cheese
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Optional toppings: powdered sugar, sliced almonds, almond glaze
Instructions
Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
In a large bowl, cream together butter, sugar, and ricotta until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, stirring just until combined.
Divide batter evenly among cupcake liners, filling about 3/4 full.
Bake for 18–22 minutes, or until tops are lightly golden and a toothpick comes out clean.
Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar, drizzle with almond glaze, or top with sliced almonds if desired.
Notes
Use whole milk ricotta for the best texture and moisture.
These cupcakes are naturally moist and don’t require frosting, but you can add a light glaze or whipped topping.
Store in an airtight container for up to 3 days or refrigerate for longer freshness.
Excellent served with berries or a cup of tea.
Find it online: https://allrecipesmade.com/almond-ricotta-cupcakes/
