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These fresh Strawberry Cupcakes with Ricotta are light and fluffy; the subtle ricotta sponge allows the strawberry flavor to develop and dominate its strawberry taste entirely.

Strawberry Cupcakes with Ricotta

Easy and delicious Strawberry ricotta cupcakes. The light, subtle ricotta sponge allows the strawberry flavor to develop and dominate the taste entirely.
5 from 95 votes
Prep Time 30 mins
Cook Time 30 mins
Cooling 1 hr
Total Time 2 hrs
Course Dessert
Cuisine American
Servings 16 Cupcakes
Calories 332 kcal


For the Buttercream

  • 200 g Fresh Strawberries
  • 250 g Soft unsalted Butter
  • 250 g Powdered Sugar

For the Ricotta Cupcake Sponge

  • 250 g Ricotta cheese
  • 250 g All-Purpose Flour
  • 120 g Powdered Sugar
  • 70 g Unsalted butter
  • 80 g Milk
  • 1 teaspoon Baking Soda
  • 2 Eggs
  • 100 g White chocolate couverture

Decoration (Optional)


Ricotta Sponge

  • First, preheat the oven to 356 °F / 180 °C and grease the muffin tins with butter.
  • Now mix the dry ingredients (flour, baking powder, and sugar) in a bowl.
  • In a second bowl, mix two eggs, butter, and milk.
  • Add these wet ingredients to the dry ingredients and mix them with the kitchen machine to a smooth dough.
  • Melt the chocolate couverture (or if you prefer small chocolate chips in your muffin batter, you can use them in minced form).
  • Stir the melted (or chopped couverture) and the ricotta into the mixture.
  • Fill the muffin cups halfway and bake for 15-20 minutes (depending on your oven).
  • Take the muffins out of the oven and let them cool down on a cake rack.

Strawberry Buttercream Frosting

  • Wash, clean and chop the fresh strawberries and then mix them with a blender. (If necessary, sieve it throug a hair sieve).
  • Beat the butter for about five minutes until light. After that, sieve the powdered sugar through a sieve and mix it into the butter spoonful by spoonful.
  • For the next step, mix the strawberry puree into the buttercream, also by the spoonful.
  • Ensure that you only add the strawberry puree again when the buttercream and the puree have formed a homogeneous mass!

Assemble the Cupcakes

  • Once the frosting is ready, fill it into a piping bag with an open star tip.
  • Pipe the strawberry buttercream on the cooled muffins.
  • OPTIONAL: Decorate the cupcakes with sugar sprinkles or edible glitter.
  • Serve either on a large dessert plate, an etagère, or individually on a dessert plate.

Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.

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Keyword Dessert, ricotta cheese, ricotta muffin, strawberry butter cream, strawberry cupcake recipe, strawberry cupcakes, strawberry frosting, Strawberry ricotta cupcake
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Cupcake | Calories: 332kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 95mg | Potassium: 72mg | Fiber: 1g | Sugar: 24g | Vitamin A: 609IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg