Sweet Pea and Ricotta Cupcakes – Give Peas a Chance | Cupcake Project

Sweet Pea and Ricotta Cupcakes – Give Peas a Chance

Sure, we call them sweet peas, but most people don’t think of peas as a sweet.  Prior to making my sweet pea and ricotta cupcakes, I’d never had peas in a dessert.  Although these pea cupcakes feel like they belong at the farmers’ market in a stand next to the lady in faded jeans selling bib lettuce, these pea cupcakes are definitely a dessert.  They are light and sweet (not treading into muffin territory) with a hint of basil and topped with honey panna cotta (yes, I frosted my cupcakes with panna cotta – more on that later).  Despite your reservations, I encourage you to give peas a chance!

Sweet Pea Cupcake Recipe

Sweet Pea and Ricotta Cupcakes – Give Peas a Chance

Yield: 12 Cupcakes

Sweet Pea and Ricotta Cupcakes – Give Peas a Chance

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon dried basil, crumbled
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 3/4 cup food processed (until as smooth as possible) sweet peas (I used frozen and defrosted peas, but fresh peas would be even better.)
  • 2 large eggs
  • 1/2 cup ricotta cheese

Instructions

  1. In a small bowl, whisk together flour, baking soda, basil, and salt.
  2. In a medium-sized bowl, beat the butter and sugar until light and fluffy.
  3. Add the peas, eggs, and ricotta cheese to the butter/sugar mixture and mix until fully combined.
  4. Add the dry ingredients to the wet ingredients a little bit at a time, mixing until just combined.
  5. Divide batter evenly between 12 cupcake liners.
  6. Bake at 350 F for 20 minutes or until cupcakes bounce back when lightly touched.
http://www.cupcakeproject.com/2011/07/sweet-pea-and-ricotta-cupcakes-give.html

 Honey Panna Cotta Frosting

Although the frosting looks like a glaze, it is actually honey panna cotta.  The texture is jello-like and if you wanted to, you could actually peel it off.  While I liked the frosting and it was a fun experiment, it wasn’t the biggest hit with my tasters.  If you don’t want to make the panna cotta, the cupcakes would be just as good unfrosted or frosted with a honey cream cheese frosting.

If you’d like to try the panna cotta frosting, make a small batch of my honey panna cotta (divide the honey panna cotta recipe by four).  Allow the panna cotta to cool just a little bit in the pot and then dunk the cupcakes into it.

Let the panna cotta harden on the cupcakes and then dunk again.  Repeat until the “frosting” is a thickness that you are happy with.

Credits

This cupcake was inspired by a dish called “Jar of Peas” created by Cary McDowell of Winslow’s Home for Slow Food’s Feast in the Field.  Although it doesn’t look like much, the Jar of Peas was my favorite course of the seven course meal at the Feast.  If given the opportunity, I could eat a jar a day.  Thanks, Cary, for the cupcake inspiration!

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24 Responses to Sweet Pea and Ricotta Cupcakes – Give Peas a Chance

  1. Dixie Belle's Cupcakes July 27, 2011 at 2:33 am #

    Peas in the cupcake. So unique it just might work. My tasters are sometimes skeptical as well. I threw a cupcake loaded with bacon in it and they winced. But then they ate it. Delicious!
    I agree with the idea of substituting a honey cream cheese icing.
    A wonderful recipe though. Would be a great seller in the vicinity of any farmer’s market.

  2. Anonymous July 27, 2011 at 4:59 am #

    This sound very interesting. But if carrots, zucchini, cabbages, and tomatoes, can be use in dessert recipes, why not peas? Thanks for sharing the recipe.

    Cindy B.
    cindyskitchen@yahoo.com

  3. Tara @ Chip Chip Hooray July 27, 2011 at 12:04 pm #

    I actually love peas, so these savory(ish) cupcakes sound delicious to me! I’d love to give them a try…although I do think I’m stay with a honey cream cheese icing. I’m a frosting purist! :)

  4. Mikelle July 27, 2011 at 6:54 pm #

    Love it! i am a big fan of combining ingredients that make you think. out of the ordinary recipes and this most definitely fits the bill! so excited to have found your blog, love the story behind it and can’t wait to try out some recipes in my ever growing obsession with cupcakes (it seems to be going around)haha!

  5. Every Little Thing: Local to St. Louis July 28, 2011 at 5:39 pm #

    I’m still dreaming about Peas in a Jar!

  6. Katie July 28, 2011 at 10:16 pm #

    I’m a new follower and an unadventurous baker, but I’m making these as soon as I get the ingredients!
    Thanks!

  7. Anonymous July 29, 2011 at 8:10 pm #

    Are sweet peas just regular green peas? Or are sweet peas the type you find in scented lotions, hand sanitizers and etc.?

  8. Stef July 30, 2011 at 6:20 pm #

    Anon – Just regular peas.

  9. Just Cake Girl July 31, 2011 at 8:16 am #

    I have to say – I’m amazed :) I just spent an hour of scrolling and reading your blog :) I love it!!! :) I’ll keep foloving you and try out some of your recipes :)

  10. sugarswings August 2, 2011 at 8:54 am #

    wow pea cupcakes, love it….on my to do list are some cupcakes made with purple yams, beets, and avocado…think this gets added for the list!

  11. Joy August 2, 2011 at 6:00 pm #

    The panna cotta frosting is so cool

  12. Linn August 4, 2011 at 1:52 am #

    This is so amazing! I love the idea, and I love the look, the color, the everything!

  13. The Procrastobaker August 6, 2011 at 11:00 am #

    Brilliant! you are a genius in the baking world you really are, this is such a lovely and kooky idea! Dying to try it out :)

  14. Heidi @ Food Doodles August 6, 2011 at 8:00 pm #

    I’ve never seen peas in cupcakes before but I think I’m willing to try just about anything. They sound like they taste good and they look so pretty too :)

  15. Julia August 7, 2011 at 6:41 am #

    What’s funny is I have a TON of frozen sweet pea puree. Made it for baby food, and she HATES it. I refuse to waste it, SOOOOO, sweet pea cupcakes it is. Her loss ;) My gain! Love this recipe!

  16. Fisher Boy Food August 8, 2011 at 10:23 am #

    We’ve had some interesting cupcake concoctions passed down via family recipes, but none that involved peas. This is surely unique, and for that reason alone we’re going to have to give it a try. We’ll let you know how it turns out!

  17. Sara February 26, 2012 at 8:13 am #

    Hi. I just made these, and they were tasty, but I’d recommend adding more peas and a touch more basil (make it a tablespoon, not a teaspoon).

    Also – somewhat annoyingly – this recipe makes far more than 12 cupcakes. In the end I had 16 and could have had 20. The only reason I didn’t was that once the batter was “evenly divided” amongst the 12 cupcake holders, there was still a substantial amount left over. And the cupcakes that went in – filled to nigh on the brim of the cup, because the recipe said “divide the batter evenly” amongst the 12 cups – then went on to grow way out of the cupcake holders, resulting in the ugly muffin-looking cupcakes.

    You might want to re-assess the quantities of the recipe.

    But – all told, they are lovely and suited a sunny day very well. I wouldn’t have thought to use peas in a cupcake before reading this! They’ll definitely become a staple… just in a reduced quantity.

  18. Amy June 23, 2013 at 1:23 pm #

    These look great. If I wanted to add some shredded carrots to the cupcake, say a cup, by how much should I increase the flour to adjust for the moisture?

Trackbacks/Pingbacks

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    [...] Sweet Pea and Ricotta Cupcakes are the not too sweet crossover treat that is all dessert, awfully healthy, and easily adaptable to a party cupcake or an after dinner delight. It is “frosted” with a honey panna cotta, which is Italian cooked cream. This has a texture much like gelatin and is an acquired taste for some. This cupcake would be a pleasure unfrosted or with a buttercream frosting. However you choose to top it, the flavor of the cupcake is wonderfully different. Source Cupcake Project [...]

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    [...] Sweet Pea and Ricotta Cupcakes are the not too sweet crossover treat that is all dessert, awfully healthy, and easily adaptable to a party cupcake or an after dinner delight. It is “frosted” with a honey panna cotta, which is Italian cooked cream. This has a texture much like gelatin and is an acquired taste for some. This cupcake would be a pleasure unfrosted or with a buttercream frosting. However you choose to top it, the flavor of the cupcake is wonderfully different. Source Cupcake Project [...]

  6. Sweet Pea and Ricotta Cupcakes – Give Peas a Chance | The art of cupcake - September 4, 2013

    [...] Sweet Pea and Ricotta Cupcakes are the not too sweet crossover treat that is all dessert, awfully healthy, and easily adaptable to a party cupcake or an after dinner delight. It is “frosted” with a honey panna cotta, which is Italian cooked cream. This has a texture much like gelatin and is an acquired taste for some. This cupcake would be a pleasure unfrosted or with a buttercream frosting. However you choose to top it, the flavor of the cupcake is wonderfully different. Source Cupcake Project [...]

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