Strawberry Cupcakes with Ricotta
Easy and delicious Strawberry ricotta cupcakes. The light, subtle ricotta sponge allows the strawberry flavor to develop and dominate the taste entirely.
For the Buttercream
- 200 g Fresh Strawberries
- 250 g Soft unsalted Butter
- 250 g Powdered Sugar
For the Ricotta Cupcake Sponge
- 250 g Ricotta cheese
- 250 g All-Purpose Flour
- 120 g Powdered Sugar
- 70 g Unsalted butter
- 80 g Milk
- 1 teaspoon Baking Soda
- 2 Eggs
- 100 g White chocolate couverture
First, preheat the oven to 356 °F / 180 °C and grease the muffin tins with butter.
Now mix the dry ingredients (flour, baking powder, and sugar) in a bowl.
In a second bowl, mix two eggs, butter, and milk.
Add these wet ingredients to the dry ingredients and mix them with the food processor to a smooth dough.
Melt the chocolate couverture (or if you prefer small chocolate chips in your muffin batter, you can use them in minced form).
Stir the melted (or chopped couverture) and the ricotta into the mixture.
Fill the muffin cups halfway and bake for 15-20 minutes (depending on your oven).
Take the muffins out of the oven and let them cool down on a cake rack.
Strawberry Buttercream Frosting
Wash, clean and chop the fresh strawberries and then mix them with a blender. (If necessary, sieve it throug a hair sieve).
Beat the butter for about five minutes until light. After that, sieve the powdered sugar through a sieve and mix it into the butter spoonful by spoonful.
For the next step, mix the strawberry puree into the buttercream, also by the spoonful.
Ensure that you only add the strawberry puree again when the buttercream and the puree have formed a homogeneous mass!
Assemble the Cupcakes
Once the frosting is ready, fill it into a piping bag with an open star tip.
Pipe the strawberry buttercream from the inside to the outside of the cooled muffins.
OPTIONAL: Decorate the cupcakes with sugar sprinkles or edible glitter.
Serve either on a large dessert plate, an etagère, or individually on a dessert plate.
Serving: 1Cupcake | Calories: 332kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 95mg | Potassium: 72mg | Fiber: 1g | Sugar: 24g | Vitamin A: 609IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg