As you may have figured out by now I love anything citrus. Lemon is absolutely one of my most favorite flavors. Pair it with raspberries and it's a sure winner. I found this recipe surfing the web over on the Created by Diane blog. Lemon, ricotta and raspberries...I knew I had to make these little beauties. The cupcakes smelled divine while baking. They are very dense and almost like a biscuit/muffin. I tasted one right out of the oven and thought these need jam on them. The raspberry buttercream adds that almost jam like flavor. The combination of the cupcake and buttercream makes for a winner.
Lemon Ricotta Cupcakes
Created By Diane
Makes 24 cupcakes.
4 cups flour
1 1/2 cups sugar (granulated sugar) place in food processor and make super fine
2 1/2 cups ricotta cheese
2 sticks melted butter (cooled)
3 tsp baking powder
1 tsp vanilla extract
4 tsp lemon extract
juice and zest from about 2 med lemons (4T juice, 2T zest)
Preheat oven 350 set rack in middle of oven
Sift together flour baking powder. Cream eggs and sugar for 2 minutes until pale. Add in melted butter, lemon juice, zest, ricotta, and extracts and finally the flour/baking powder mixture until well mixed on medium. The dough should be smooth and silky. Stop and scrape down the sides then mix on medium for 30 more seconds.
Fill cupcakes 3/4 full and bake 20-25 minutes until tops bounce back when pressed slightly and tester comes out clean. Cool in pans 5 min. Then remove to cooling rack.
1 cup butter
1 cup shortening
4-6 cups powdered sugar
4T milk (if necessary)
1 cup raspberry pie filling (puree so it’s smooth before adding)
1 tsp Raspberry Extract
Dash of Salt
Cream butter and shortening together for 5 minutes. Add Raspberry Pie Filling, Raspberry Extract and Salt. Gradually add powdered sugar and milk until you reach your desired piping consistency.