Ricotta Lemon Cupcakes with Almond
Moist, lemony and delicious. These cupcakes are perfect for dessert after your main dish or even a delicious and nutritious breakfast with cup of smoothie.
whole-wheat pastry flour
or whole wheat
cold and cut into small pieces
or light olive oil
or regular sugar, for sprinkling
Line a 12-cup muffin tin with paper liners or coat with cooking spray or grease with butter.
Preheat the oven to 350℉ (180℃).
Sift together the flour, baking powder, baking soda, and salt in a large bowl.
Add sugar, butter, oil and lemon zest in a large bowl with an electric mixer, beat until light and fluffy.
Add the ricotta, beat until well mixed. Add the egg whites, lemon juice, and almond extract. Beat until well combined.
Stir in the flour mixture with a wooden spatula until just incorporated, do not over mix. Divide the batter among 12 muffin cups.
Place the sliced almonds over the muffins, then sprinkle the turbinado sugar on top.
Bake until the cupcakes start to become pale golden on top and a wooden stick inserted into the center comes out almost clean, 18 to 22 minutes.
Cool on a wire rack in the pan for a few minutes. Remove the cupcakes from the muffin tin onto wire rack.
These muffins can be served warm or at room temperature. Store at an air-tight container in the frige for about 1 week.