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Ricotta Pound Cake Cupcakes

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Ricotta Pound Cake Cupcakes are rich, moist, and buttery mini cakes with a tender crumb and delicate flavor from creamy ricotta cheese. These elegant cupcakes have the texture of classic pound cake in a perfectly portioned dessert ideal for brunches, celebrations, or afternoon treats.

Ingredients

  • 1 cup ricotta cheese
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Powdered sugar for garnish
  • Optional fresh berries or glaze for serving

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Mix in the ricotta cheese, vanilla extract, and lemon zest until smooth.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
  8. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack.
  10. Dust with powdered sugar or add glaze and fresh berries before serving if desired.

Notes

  • Whole milk ricotta creates the richest flavor and softest texture.
  • Do not overmix the batter to keep the cupcakes tender.
  • Orange zest or almond extract can be used for different flavor variations.
  • Fresh blueberries, raspberries, or chocolate chips make delicious additions.
  • Store cupcakes in an airtight container for up to 5 days in the refrigerator.
  • These cupcakes freeze well for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/ricotta-pound-cake-cupcakes/