Recipes

Blueberry Lemon Ricotta Cupcakes

5/1/2024 | By Jasmine Smith

top down view of blueberry-lemon ricotta cupcakes

These blueberry lemon ricotta cupcakes are so light and delicious, it’s hard to eat just one! The blueberries burst in your mouth and the glaze gives an extra boost of sweet-tart lemon flavor. Serve these easy cupcakes at a grown-up birthday party, bridal shower, or brunch.

Blueberry-Lemon Ricotta Cupcakes

Serves 12

Active Time: 25 minutes

Total Time: 1 hour, 10 minutes

Ingredients:

For the cupcakes:

Fresh blueberries in a basket
  • 1 cup all-purpose flour plus 1 tablespoon, divided
  • 1/2 cup white whole-wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 2 egg whites
  • 1/2 cup part skim ricotta cheese
  • 1/2 cup granulated sugar
  • 1/3 cup canola oil
  • 1 1/2 teaspoons grated lemon zest, plus twists for topping
  • 1/4 cup lemon juice
  • 1/2 teaspoon vanilla extract
  • 2/3 cup fresh blueberries, plus more for topping

For the glaze:

  • 3/4 cup powdered sugar
  • 1 1/2 teaspoons lemon juice
  • 1/8 teaspoon salt
  • 1 to 2 teaspoons water, as needed

Directions:

  1. To prepare cupcakes: Preheat oven to 350 F. Line a standard 12-cup muffin tin with paper liners; set aside. Whisk 1 cup all-purpose flour, 1/2 cup whole-wheat flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt in a large bowl.
  2. Whisk egg, egg whites, ricotta, granulated sugar, oil, lemon zest, lemon juice and vanilla in a medium bowl. Add the egg mixture to the flour mixture; whisk just until combined. Toss blueberries and the remaining 1 tablespoon all-purpose flour together in a small bowl; gently fold into the batter.
  3. Divide the batter evenly among the prepared muffin cups (about 1/4 cup each). Bake until a wooden pick inserted in the center comes out clean, 16 to 18 minutes. Let cool in the pan on a wire rack for 5 minutes, then turn out onto the rack to cool completely, about 20 minutes.
  4. To prepare glaze: Whisk powdered sugar, lemon juice and salt in a small bowl. Whisk in water as needed until the consistency is smooth and very thick.
  5. Top each cupcake with 1 teaspoon glaze. Garnish the cupcakes with additional blueberries and lemon peel twists, if desired.

Recipe nutrition per serving: 204 Calories, Total Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 19 mg, Carbohydrates: 31 g, Fiber: 1 g, Total Sugars: 17 g, Protein: 4 g, Sodium: 171 mg, Potassium: 60 mg, Vitamin A: 68 IU.

EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.

©2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.

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