These Blueberry Ricotta Cupcakes are among the simplest to prepare in the cookbook. The tender Ricotta Cupcakes feature a subtle almond undertone and are generously filled with delectable Blueberry Jam. Tying everything together is the creamy Ricotta Frosting, elevating these cupcakes to a level of sophistication while ensuring a delightful indulgence.
Yields 14 cupcakes
Ricotta Cupcakes
- 1½ cups (191 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- ½ cup (123 g) whole milk ricotta, at room temperature
Blueberry Jam
- 2 cups (280 g) blueberries, plus extra for optional garnish
- 2 tablespoons (25 g) granulated sugar
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon cornstarch
- 2 teaspoons (10 ml) water
Ricotta Frosting
- ½ cup (113 g) unsalted butter, softened
- ⅔ cup (162 g) whole milk ricotta
- 3 cups (375 g) powdered sugar, sifted
- ½ teaspoon vanilla extract
To prepare the Ricotta Cupcakes, begin by preheating the oven to 350°F (177°C) and lining 14 cupcake tins with cupcake liners.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set this mixture aside.
In the bowl of an electric mixer, beat the butter on medium speed for approximately 1 minute. Then, add the granulated sugar and continue beating for another 1 to 2 minutes until the mixture is creamy and fluffy. Remember to scrape down the sides of the bowl as needed. Next, add the eggs one at a time, ensuring each egg is well incorporated before adding the next. Incorporate the vanilla and almond extracts, followed by the ricotta, and mix until everything is well combined.
Lastly, add the sifted dry ingredients to the mixture and gently fold them in using a rubber spatula until fully incorporated.
Divide the batter equally among the cupcake liners, filling each about two-thirds full. Bake for approximately 18 minutes, but begin checking the cupcakes at the 15-minute mark, continuing to check periodically until done. To test for readiness, lightly press the top of a cupcake with your finger; if it springs back, they're ready. Allow the cupcakes to cool completely before proceeding with filling and frosting.
For the Blueberry Jam, start by combining the blueberries, granulated sugar, and lemon juice in a small saucepan. Cook the mixture over medium heat for approximately 15 minutes, until the blueberries soften and begin to break down. Stir occasionally, and if the mixture becomes too dry during cooking, add 1 teaspoon of water and reduce the heat.
In a separate small bowl, dissolve the cornstarch in water, then add it to the saucepan. Continue stirring and cooking the jam until it thickens, which should take about 2 minutes.
Once thickened, transfer the jam to a bowl, cover it, and refrigerate until thoroughly chilled before using.
To prepare the Ricotta Frosting, begin by beating the butter with an electric mixer on medium-high speed for approximately 3 minutes until it turns creamy and fluffy. Then, add the ricotta and continue to beat on medium speed for about a minute until well incorporated.
With the mixer turned off, add the sifted powdered sugar to the bowl containing the butter and ricotta. Mix on low speed until the ingredients are fully incorporated. Increase the speed to medium-high and beat for an additional minute. Finally, add the vanilla extract and mix until combined.
For assembling the cupcakes, use a spoon to carefully remove the center of each cupcake. Fill the cavities with some of the prepared Blueberry Jam. Transfer the Ricotta Frosting into a piping bag fitted with your preferred piping tip, then pipe the frosting over the cupcakes. Optionally, garnish with additional blueberries on top.
The cupcakes can be stored in the refrigerator, covered, for up to 4 days.
Note: If preferred, store-bought jam can also be used for this recipe. You'll need approximately 1 cup (240 g) for the filling.
