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.
Pin Recipe
Print Recipe
Equipment
Ingredients
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 Tsp Baking Soda
- 1 cup Powdered Sugar
- 2 Eggs
- 5 tbsp Unsalted butter
- ¼ cup Milk
- ¾ cup White chocolate bar or callets
- 1 cup Ricotta cheese
Decoration (Optional)
Instructions
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 Tsp Baking Soda, and 1 cup Powdered Sugar) in a bowl.2 cup All-Purpose Flour, 1 Tsp Baking Soda, 2 cup Powdered Sugar
- In a second bowl, mix 2 Eggs, 5 tbsp Unsalted butter, and ¼ cup Milk.2 Eggs, 5 tbsp 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 tbsp 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.
Nutrition
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
Calories: 332kcal
Servings: 16 Cupcakes
Cost: $ 5
