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.
If you've tried this recipe, please RATE THE RECIPE and leave a comment below!
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. 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.
- 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.
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.
Disclaimer: This post was sponsored by Chambers Bay Baking Company.