Print Recipe
5 from 1 vote

Sweet Pea and Ricotta Cupcakes

Prior to making my sweet pea and ricotta cupcakes, I'd never had peas in a dessert.
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Dessert
Cuisine: American
Keyword: ricotta sweet pea cupcake recipe, ricotta sweet pea cupcakes, sweet pea cream cheese frosting
Servings: 16 cupcakes
Calories: 335kcal


Cupcake Ingredients

  • 1 cup cake flour not self-rising
  • 3/4 cup finely ground freeze dried peas a food processor works best for this
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup granulated sugar
  • 1/4 cup unsalted butter room temperature
  • 2 large eggs room temperature
  • 1/3 cup ricotta cheese
  • 1/4 cup canola oil or vegetable oil
  • 2/3 cup whole milk

Frosting Ingredients

  • 8 ounces cream cheese room temperature
  • 1/4 cup unsalted butter room temperature
  • 3 cups powdered sugar
  • 1/4 cup finely ground freeze dried peas
  • candied peas to taste - optional


Cupcake Instructions

  • In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, ground peas, baking powder, baking soda, and salt.
  • Add the sugar and mix until well combined.
  • 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 cheese, and oil until smooth.
  • Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  • Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
  • Fill cupcake liners just over 1/2 full.
  • Bake for 16 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it.
  • When the cupcakes are done, remove them immediately from the 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

  • Beat cream cheese and butter on high speed until light and fluffy.
  • Mix in powdered sugar a little bit at a time.
  • Mix in ground peas.
  • Pipe or spread on cooled cupcakes.
  • Optionally, top with candied peas.


Calories: 335kcal | Carbohydrates: 46g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 171mg | Potassium: 113mg | Sugar: 39g | Vitamin A: 505IU | Vitamin C: 3.6mg | Calcium: 60mg | Iron: 0.4mg