French Cupcakes: Lemon & Ricotta Cupcakes


I finally succumbed to the temptation of posting a cupcake recipe!
Mind you, this one is very French in spite of its name, and I7m afraid it’s a first and last!LOL

Lemon & Ricotta Cupcakes!

INGREDIENTS: for 6~9 people

-2 lemons (organic, please!)
-Ricotta Cheese: 100 g
-Eggs: 2
-Slightly salted (demi-sel) butter: 110 g (softened)
-Sugar: 110 g
-Sieved flour: 110 g
-Baking powder: 1 small packet
-Icing sugar: 4 tabespoons


-Preheat oven to 180 degrees Celsius

-Mix softened butter with sugar so as to obtain a creamy mixture.

-Lightly beta the 2 eggs. Mix them with the butter cream little by little.

-Add the finely chopped zest of 1 lemon, 1 tablespoon of lemon juice, the sieved flour, and the baking powder.. Mix well.

-Fill one fourth of each cup with that cupcake mixture.
Add a “large” teaspoon of ricotta.
Cover the ricotta with more cupcake mixture. Make sure to fill only three fourths of each cup.

-Bake at 180 degrees Celsius for 15 minutes.

-Prepare the icing/glacage:
In a bowl pour the icing sugar with a few drops of hot water and mix. Cover with cellophane paper and keep aside (you can use it until the cakes have completely cooled down.

-Cut 6~9 slices of the second lemon. Take off the outer skin.

-As soon as the cakes have completely cooled down, Top with one teaspoon of icing. Spread to make a small circle as in picture above. Top with one slice of lemon.

As this is a cupcake designed for adults, drink a dry white wine with them!

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7 thoughts on “French Cupcakes: Lemon & Ricotta Cupcakes”

  1. Dear Robert,

    French cupcake…it looks good…simple and yet refreshing with the lemon flavor and ricotta cheese…what a good combination. I can imagine how wonderful it will taste…now reading and imagining the taste…can? Haha, what can I replace the ricotta cheese with coz over here I might not get the ricotta cheese…small town:p



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