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.