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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 129 votes
Prep Time 30 minutes
Cook Time 30 minutes
Cooling 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 16 Cupcakes
Calories 332 kcal


For the Buttercream

  • 1 cup Strawberries fresh
  • 1 cup Butter soft, unsalted
  • 2 cup Powdered Sugar

For the Ricotta Cupcake Sponge

  • 2 cup All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 cup Powdered Sugar
  • 2 Eggs
  • 5 tablespoon Unsalted butter
  • ¼ cup Milk
  • ¾ cup White chocolate bar or callets
  • 1 cup Ricotta cheese

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 (2 cup All-Purpose Flour, 1 teaspoon Baking Soda, and 1 cup Powdered Sugar) in a bowl.
    2 cup All-Purpose Flour, 1 teaspoon Baking Soda, 2 cup Powdered Sugar
  • In a second bowl, mix 2 Eggs, 5 tablespoon Unsalted butter, and ¼ cup Milk.
    2 Eggs, 5 tablespoon Unsalted butter, ¼ cup Milk
  • Add these wet ingredients to the dry ingredients and mix them with the kitchen machine to a smooth dough.
  • Melt ¾ cup White chocolate .
    ¾ cup White chocolate
  • Stir the melted (or chopped couverture) and 1 cup Ricotta cheese into the mixture.
    1 cup Ricotta cheese
  • 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 1 cup Strawberries and then mix them with a blender. (If necessary, sieve it through a hair sieve).
    1 cup Strawberries
  • Beat 5 tablespoon Unsalted butter for about five minutes until light. After that, sieve 2 cup Powdered Sugar through a sieve and mix it into the butter spoonful by spoonful.
    1 cup Butter, 1 cup Powdered Sugar
  • 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 of your liking or edible glitter.
    Sugar Sprinkles of your liking
  • Serve either on a large dessert plate, an etagère, or individually on a dessert plate.
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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
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