Don't miss another issue…      Subscribe

Ricotta Lemon Cupcakes with Almond

 
D010846791ff92e8e99a 550
208

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.

Yield

12

servings

Prep

20

min

Cook

20

min

Ready

45

min

Low Cholesterol, Trans-fat Free, Sugar-Free, Low Sodium
 

Ingredients

1 cup all-purpose flour
1 cup whole-wheat pastry flour
or whole wheat
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup brown sugar
*
4 tablespoons butter, unsalted
cold and cut into small pieces
4 tablespoons canola oil
or light olive oil
1 tablespoon lemon zest
freshly grated
1 cup ricotta cheese
2 large egg whites
1 ½ tablespoons lemon juice
fresh
½ teaspoon almond extract
*
½ cup almonds
sliced
1 tablespoon turbinado sugar
or regular sugar, for sprinkling
*

Directions

Moist, lemony and delicious...

First gather together these a few ingredients.

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.

Sift together the flour, baking powder, baking soda, and salt in a large bowl.
Stir well.

Add sugar, butter, oil and lemon zest in a large bowl with an electric mixer, beat until light and fluffy.

and lemon zest.
oil,

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.

Divide the batter among 12 muffin cups.

Place the sliced almonds over the muffins, then sprinkle the turbinado sugar on top.

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.

Bake at 350 degrees until the cupcakes start to become pale golden on top

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.

Time to enjoy...

 

* not incl. in nutrient facts

Add review

 

 

Comments

happyzhangbo

 almost 8 years ago

This recipe sounds delicious and I am making it right now...

Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 19454% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 91mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 3% Vitamin C 3%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed