Description
Light, fluffy cupcakes with creamy ricotta and zesty limoncello, featuring a delicate lemon flavor and moist texture. These elegant treats are perfect for any occasion and bring a taste of Italian sunshine to your table.
Ingredients
Scale
- 1 cup ricotta cheese
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ¼ cup limoncello liqueur
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Zest from 1 lemon
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line 12-cup muffin tin with liners.
- Cream butter and sugar until pale and fluffy, about 2 minutes.
- Add ricotta, eggs, limoncello, and vanilla extract. Mix until smooth.
- In separate bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
- Gradually fold dry ingredients into wet mixture until just combined.
- Divide batter evenly among liners, filling about two-thirds full.
- Bake 18-20 minutes until toothpick comes out clean.
- Cool in tin 5 minutes, then transfer to wire rack.
- Dust with powdered sugar before serving if desired.
Notes
- Use room temperature ingredients for best results.
- Do not overmix batter to maintain light texture.
- For non-alcoholic version, substitute limoncello with lemon juice.
- Store in airtight container at room temperature for 3 days or refrigerate for 1 week.
- Freeze unfrosted cupcakes for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cupcake
- Calories: 190
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 55mg