Ricotta Lemon mini cupcakes

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BM # 73: Week 1, Day 3
Theme : Mini baked treats 
Recipe: ricotta lemon mini cupcakes

When I am at the supermarket, my impulse wins over my common sense. I almost always buy things that I don’t need and then I would spend time and effort to finish up things I didn’t need in the first place. One of the regular culprits is Ricotta cheese. I just can’t resist it. The soft cheese always seem to be calling me when I pass that aisle.

After making a batch of instant rabdi using it, I still had some left over cheese that needed to be used up. A Google search led me to this recipe for soft, Madeline like cookies at Food.com. I didn’t realize that these cookies would have cake like texture when I started baking them. I should have guessed it when I made the batter itself since it was just like cake batter. After a couple of batch of making cookies, I used the same batter for making a batch of mini cupcakes.

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I liked the cupcakes better because some of the cookies stuck to each other when stored inside a container. It wasn’t bad, but cupcakes with their wrappers has its own charm.

I liked these cookies for their lightness and lemony taste. Each cookie felt like a mini cake. This may not be my go to ricotta bake recipe, but still it deserves a mention in the blog for tempting me day after day until it all got over!

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Recipe source: Food.com

Makes about 50 small cookies/ mini cupcakes

Ingredients:

  • 2 1/2 cups flour
  • 1  teaspoons baking powder
  • one pinch salt
  • 1 stick butter (113 gms) at room temperature
  • 2 cups sugar
  • 2 eggs
  • 1  container ricotta cheese (15oz)
  • 3 tablespoon lemon juice
  • zest from one lemon
  • 1 teaspoon lemon extract

Method:

  1. Heat oven to 375F.
  2. Whisk together flour, baking powder and salt in a medium bowl.
  3. Beat butter and sugar until its light and fluffy using a hand or a stand mixer. Add the eggs, one at a time and beat it in. Add the ricotta cheese next and beat using the mixer. Follow the cheese with lemon juice, extract and zest.
  4. Bring the mixer to low speed and fold in the flour mix carefully. You can use a spatula as well to do this. The batter will be similar to that of cakes than cookies.
  5. Take 1 tablespoon of batter and bake for about 15 -20 minutes as mini cupcakes or cookies in a lined baking pan. Remove from the oven and let the cookies or cupcakes sit undisturbed in the pan for ten minutes at least before moving them to a cooling rack.

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This is for Srivalli’s Kid’s Delight event , guest hosted by Gayathri, themed on Mini Baked Goodies.

12 thoughts on “Ricotta Lemon mini cupcakes”

  4. Wow Rajani, the pictures are out of the world!..so classic and sinful all over…guess most of us end up in that situation..many times I would have in to buy 1 item and end up spending so much..these cupcakes and cookies are surely worth making it with this cheese..

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  9. Rajani, reading thee first & second paragraphs was like reading my story. I buy things that I definitely don’t need and Ricotta cheese seems to be my biggest weakness. I always think I need it but after getting it home, it sits in the fridge waiting to be used for days before I actually get to it. Story of my life :-)
    I loved the cakey texture of the cookies and the light lemony flavor. Those mini cupcakes look very cute.

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  10. One batter and two recipes,wow super..Both cookies and cup cakes are very inviting.Yep,as you said,I do always end up buying lot of things and find it difficult to finish before the expiry date.

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  12. I can’t take off my eyes over the super mini cupcakes nestled inside an elegant bone china tea cup ! Rajani – you make the most ordinary things come alive ! I am not even looking at the recipe – just drooling at the pics scrolling back and forth :)

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