Meyer Lemon Cupcakes
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5 from 2 votes

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: ginger buttercream, meyer lemon cupcakes, ricotta cupcakes
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.


Calories: 367kcal | Carbohydrates: 42g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 171mg | Potassium: 42mg | Sugar: 31g | Vitamin A: 540IU | Vitamin C: 1.9mg | Calcium: 27mg | Iron: 0.3mg