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Ingredient: low-fat ricotta cheese

Lemon Bellies Cupcakes

This past week was my wife’s birthday, and unfortunately, we were not able to find time to celebrate as a family on the day, so we pushed the celebration back to earlier this evening.  Since my wife is a fan of lemon bars, I came up with the idea of turning them into a cupcake.  The result is what I am calling my Lemon Bellies Cupcakes.

lemon_bellies

Lemon Bellies Cupcakes
Print Recipe
First made for my wife's birthday, they are a plain yellow cake mix (slightly influenced by a sugar cookie recipe), injected with lemon curd, and topped with a light-tasting ricotta buttercream frosting.
Servings
24
Servings
24
Lemon Bellies Cupcakes
Print Recipe
First made for my wife's birthday, they are a plain yellow cake mix (slightly influenced by a sugar cookie recipe), injected with lemon curd, and topped with a light-tasting ricotta buttercream frosting.
Servings
24
Servings
24
Instructions
  1. Preheat oven to 350 degrees F and line cupcake pans.
  2. Sift together the flour, baking powder, cream of tartar and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the egg yolks and whole eggs one at a time.
  5. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  6. Pour batter into prepared cupcake pans.
  7. Bake in the preheated oven for 18 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before placing onto cooling racks.
  8. Once completely cooled, use a piping bag with Bismarck tip to inject cupcakes with lemon curd in the middle.
  9. For frosting, cream butter and shortening in an electric mixer with whipping attachments.
  10. Stop mixer, add confectioners’ sugar, and slowly combine with other ingredients. Increase speed once fully incorporated.
  11. Add ricotta cheese and combine.
  12. Slowly add cream and incorporate at high speeds. Continue beating until frosting is light and fluffy.
  13. Top cupcakes with frosting (I use a piping bag and cake decorating tips), being sure to cover up holes created while injecting lemon curd.
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Thoughts

This turned to be a nice and light tasting cupcake, which really let the lemon curd shine despite there only being a small amount in the cupcake (in comparison to a lemon bar).  The cake and frosting almost took a backseat, while still complimenting the flavors of the lemon.  My wife and I both enjoyed it, though I should probably allow her to speak for herself. I would definitely make these again, maybe for a more summery event, like a picnic or cookout.