Sometimes a cupcake liner can inspire a cupcake.
Take, for example, these pastel silicone liners from Chambers Bay Baking Company:
As soon as I opened the box, I knew that I needed to make cupcakes that would fill my soul with sunshine – like when I walk by the daffodils that have popped up next door.
I decided to make meyer lemon cupcakes with fresh ricotta in the batter and a ginger buttercream frosting. These cupcakes bake up with a lovely dome and a light crumb. They have a lemon punch, a tang from the ricotta, and a fresh ginger finish. Meyer lemon cupcakes could easily become this spring’s go-to recipe.
Meyer Lemon Ricotta Cupcakes with Ginger Buttercream
- 1 cup granulated sugar
- 1 3/4 cups cake flour not self-rising
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons meyer lemon zest
- 1/4 cup unsalted butter room temperature
- 2 large eggs room temperature
- 1/2 cup fresh ricotta cheese
- 1/4 cup canola oil or vegetable oil
- 2 teaspoons vanilla extract
- 1/4 cup plus 2 tablespoons meyer lemon juice juice from 4-5 lemons
- 1 cup unsalted butter room temperature
- 2 1/4 cups powdered sugar
- 2 teaspoons ground ginger
- 1/4 teaspoon salt
- Preheat oven to 350 F.
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking soda, salt, and zest.
- Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
- In a small mixing bowl, whisk together eggs, ricotta, oil, and vanilla extract until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add lemon juice and mix on low speed until just combined.
- Fill cupcake liners 3/4 full.
- Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. If they are not done, test again every two minutes.
- When the cupcakes are done, remove them immediately from cookie sheet or cupcake tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.
- In a medium-sized mixing bowl, beat butter for 3 minutes on high speed until light and fluffy.
- Slowly mix in powdered sugar until fully combined.
- Mix in ginger and salt.
- Spread or pipe on cooled cupcakes.
Disclaimer: This post was sponsored by Chambers Bay Baking Company.