Ricotta-Be-Kidding-Me Strawberry Cupcakes

Ricotta-Be-Kidding-Me Strawberry Cupcakes


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This two-part recipe for strawberry cupcakes with ricotta frosting will have guests at any summer gathering in awe. With chopped strawberries in the cupcake itself that’s topped with a whipped ricotta frosting, these rich flavors meet in the middle to create an unforgettable dessert.

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Chicago, IL

Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

12 servings


  • Cupcakes
  • 1 ½ Cups of Chopped Strawberries
  • 1 ½ Cups of Flour
  • 1 Teaspoon Baking Powder
  • 1 Cup of Room Temperature Unsalted Butter
  • 1 Cup of Sugar
  • 1 Egg
  • 2 Egg Whites
  • 2 Teaspoons of Vanilla Extract
  • ¼ Cup Skim Milk
  • Frosting
  • 10 Ounces of Ricotta Cheese
  • 1 Ounce of Softened Unsalted Butter
  • 6 Ounces of Powdered Sugar
  • 1 Pinch of Salt
  • 1 Zested Lemon

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While the oven is preheating to 350 degrees Fahrenheit, place paper liners in a muffin tin and set it to the side. Whisk together the flour, baking powder, and salt in one bowl, and beat the butter in a separate bowl on a medium-high setting until it’s fluffy -- around 2-3 minutes. Gradually add the sugar and set the speed to low to add the egg, egg whites, and vanilla extract.

Add half the contents of the flour bowl to the mixture while the mixer is still set on a low speed. When everything has combined nicely, add the milk until it’s mixed together well, and then add the remaining flour mix. Gently fold in the chopped strawberries and fill the muffin tin with the batter, baking for 18-20 minutes.

For the frosting, whip the butter and ricotta until it creates a smooth and creamy consistency. Gradually add in the powdered sugar and salt until the frosting has become thick, and then add in the lemon zest.

After the cupcakes have cooled and the frosting has chilled in the refrigerator, coat the tops of the cakes with the frosting.

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