Strawberry & Ricotta Cupcakes

Soft and fruity cupcakes made with fresh seasonal strawberries.

Strawberry & Ricotta Cupcakes
  • Preparation: 15 Minutes
  • Cooking: 30/40 Minutes
  • Difficulty: Medium
  • Servings: 12 cupcakes
  • Cost: Medium

Ingredients

  • 300 g white flour type 0 (I used white spelt flour)
  • 250 g fresh ricotta cheese
  • 200 g light muscovado brown sugar
  • 250 g fresh strawberries
  • 100 ml sunflower oil (cold pressed)
  • 12 g baking powder
  • 3 eggs
  • 1 lemon
  • 1/2 teaspoons ground cinnamon
  • q.s. icing sugar (for decoration)

Preparation

  1. Strawberries and ricotta cupcakes
    • – sift the ricotta onto a large bowl;
    • – mix well the ricotta with a spoon till you get a smooth cream;
    • – put the eggs, the sugar and the pinch of salt in a separate bowl and whip them together till they become a frothy cream;
    • – pour the ricotta cheese onto them and mix well;
    • – sift the flour onto the mixture and mix well till it gets absorbed completely;
    • – add the oil and mix well till it gets absorbed completely;
    • – cut the strawberries in cube and add them to the mixture (keep 12 whole strawberries aside for the final decoration);
    • – add the ground cinnamon and the baking powder;
    • – pour the mixture onto muffins baking molds;
    • – bake at 170 degrees for 30/40 minutes;
    • – allow the cupcakes to cool, then top them with icing sugar and whole strawberries;

     

Notes

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