Ricotta-Orange Cupcakes with Buttercream Frosting

Name: Ricotta-Orange Cupcakes with Buttercream Frosting
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 1 1/4 c. all-purpose flour; 3/4 tsp. baking powder; 1/4 tsp. baking soda; 1/2 tsp. kosher salt; 1 stick unsalted butter, at room temp; 1 c. granulated sugar; 1 tbsp. grated orange zest plus 2 Tbsp orange juice and more orange zest for topping; 2 large eggs, at room temp; 1 tsp. pure vanilla extract; 1/2 c. Homemade Ricotta or store-bought ricotta, at room temp, stirred before using; 1 1/2 sticks unsalted butter, at room temp; 1/3 c. Homemade Ricotta or store-bought ricotta, at room temp, stirred before using; 3 1/2 c. confectioners’ sugar; 2 tsp. pure vanilla extract; 1/8 tsp. kosher salt

Put ricotta in the frosting and the cupcakes.

By Joy ChoPublished: Aug 8, 2023

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ricotta orange cupcakes with buttercream frosting

mike garten

Yields:

12 serving(s)

Total Time:

45 mins

Basic cupcake, elevated: Homemade ricotta (in both the cake and frosting) adds a little something special to the handheld treats, and the one-two punch of orange zest and juice infuses the cakes with a touch of brightness.

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Ingredients

For cupcakes

1 1/4 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1 stick unsalted butter, at room temp
1 cup granulated sugar
1 Tbsp. grated orange zest plus 2 Tbsp orange juice and more orange zest for topping
2 large eggs, at room temp
1 tsp. pure vanilla extract
1/2 cup Homemade Ricotta or store-bought ricotta, at room temp, stirred before using

For frosting

1 1/2 sticks unsalted butter, at room temp
1/3 cup Homemade Ricotta or store-bought ricotta, at room temp, stirred before using
3 1/2 cups confectioners’ sugar
2 tsp. pure vanilla extract
1/8 tsp. kosher salt

Directions

1. Step 1Make cupcakes: Heat oven to 350°F. Line 12-cup muffin pan with cupcake liners.
2. Step 2In medium bowl, whisk together flour, baking powder, baking soda and salt. In stand mixer, beat butter, granulated sugar and orange zest on medium, scraping bowl halfway through, until light and fluffy, 4 to 5 minutes. Scrape bowl once more, then add eggs 1 at a time, beating after each addition until incorporated. Beat in vanilla, orange juice and ricotta (mixture will look curdled).
3. Step 3Reduce mixer speed to low, gradually add flour mixture and beat until just incorporated (do not overmix). Divide batter among prepared muffin cups and bake, rotating pan halfway through, until toothpick inserted in center of cupcake comes out clean, 20 to 22 minutes. Let cool in pan 10 minutes, then transfer to wire rack to cool completely.
4. Step 4Meanwhile, wash and dry stand mixer bowl and paddle attachment to make frosting: In stand mixer, beat butter and ricotta on medium until smooth and creamy, about 2 minutes. Reduce speed to low and gradually add confectioners’ sugar until incorporated, then beat in vanilla and salt. Increase speed to medium-high and beat until fluffy, 1 to 2 minutes.
5. Step 5Transfer frosting to piping bag fitted with wide decorative tip and pipe frosting on top of cooled cupcakes. Top with orange zest.