Meyer Lemon Cupcakes
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Spring Fresh Meyer Lemon Ricotta Cupcakes with Ginger Buttercream

Meyer Lemon Cupcakes

Sometimes a cupcake liner can inspire a cupcake.

Take, for example, these pastel silicone liners from Chambers Bay Baking Company:

Silcone Baking Cups

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.

Meyer Lemon Cupcakes

It’s adorable when bunny ears are floppy, but I like my silicone liners firm. I was happy to see that Chambers Bay liners can support the batter without falling over – I could place them directly on a cookie sheet for baking.

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.

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Meyer Lemon Cupcakes
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5 from 1 vote

Meyer Lemon Ricotta Cupcakes with Ginger Buttercream

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.
Course Dessert
Cuisine American
Keyword ginger buttercream, meyer lemon cupcakes, ricotta cupcakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 cupcakes
Calories 367kcal


Cupcake Ingredients

  • 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

Frosting Ingredients

  • 1 cup unsalted butter room temperature
  • 2 1/4 cups powdered sugar
  • 2 teaspoons ground ginger
  • 1/4 teaspoon salt


Cupcake Instructions

  • 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.

Frosting Instructions

  • 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.


If you can't find meyer lemons near you, you can use regular lemons in this recipe; the flavor will be a little different (meyer lemons are sweeter), but the recipe will still work.


Nutrition Facts
Meyer Lemon Ricotta Cupcakes with Ginger Buttercream
Amount Per Serving
Calories 367 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 13g 65%
Cholesterol 66mg 22%
Sodium 171mg 7%
Potassium 42mg 1%
Total Carbohydrates 42g 14%
Sugars 31g
Protein 3g 6%
Vitamin A 10.8%
Vitamin C 2.3%
Calcium 2.7%
Iron 1.8%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!

Disclaimer:  This post was sponsored by Chambers Bay Baking Company.

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12 comments on “Spring Fresh Meyer Lemon Ricotta Cupcakes with Ginger Buttercream”

  1. Rachelsays:

    I love lemon cake and ginger but I never thought to combine the two. Can’t wait to make these!

  2. Debbie the NY Bakersays:

    Hi! These look and sound fabulous! One question: is the oven temp 350 degrees? Thanks!

  3. Caterinasays:

    Hi, I was wondering what the baking temp was? 350? Thanks, I have all my ingredients ready to go.

  4. Maureensays:

    This is very creative! And your design looks stunning! Lemon cake and ginger is not a usual flavor for a cupcake but I’m sure the taste would be amazing! I got to try these.

  5. Yaelsays:

    Stef, just wanted to tell you that I made these for a birthday party at work and people could NOT stop talking about them! Absolutely fabulous ( and so easy to make!)! The ginger is a brilliant touch; definitely a “go-to” recipe. Thanks!

  6. Irinasays:

    I made this recipe for my parents and they loved it!

    I’ll try to do some others too.

    Thank you!

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