Zesty Lemon Ricotta Cupcakes with Delicious Chocolate Frosting: A Delicious Citrus Twist

Treat yourself to the unique combination of zesty lemon and creamy ricotta with these lemon ricotta cupcakes, topped with a rich chocolate frosting. Each cupcake is a burst of bright, refreshing flavors, balanced by a deep, indulgent chocolate filling. This delicious contrast makes these cupcakes a remarkable treat.

Why you'll love it: The freshness of the lemon and the creaminess of the ricotta create a soft and tender crumb that pairs wonderfully with the creamy chocolate icing. This recipe puts a sophisticated twist on traditional cupcakes, making them irresistible for citrus and chocolate lovers.

Perfect occasion: These cupcakes are perfect for spring celebrations, like Easter, Mother's Day or a spring tea party. They're also perfect for birthdays and other festive gatherings where you want to give something a little special.

Decorating Tips: For an elegant finish, garnish each frosted cupcake with a small lemon zest or thin lemon slice. Edible flowers or a sprinkle of edible glitter can also add a festive touch, making these cupcakes as beautiful as they are delicious.

Ingredients for the cupcakes:

• 1/2 cup ricotta cheese
• 1/2 cup oil
• 2 eggs
• 1/2 cup buttermilk
• 3/4 cup sugar
• 1 teaspoon of vanilla extract
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1 3/4 cup all-purpose flour
• 1/2 teaspoon of salt
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda

Ingredients for the chocolate frosting:

• 1/2 cup softened butter
• 1/2 cup cocoa powder
• 1/2 teaspoon vanilla extract
• 2 tablespoons of milk
• replaces the word nice with emptych of salt
• 1 1/2 cups powdered sugar

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, combine flour, salt, baking powder and baking soda. Put aside.
3. In a large mixing bowl, rub the lemon zest with the sugar with your hands until fragrant. Add eggs, lemon juice, buttermilk, ricotta, oil and vanilla extract. Beat until completely combined.
4. Gradually stir in the dry ingredients until just combined, being careful not to overmix.
5. Divide the batter evenly over the cupcake liners.
6. Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
7. For the frosting, in a bowl, combine the butter, cocoa powder, salt and vanilla extract. Add 1 tablespoon milk and 1/2 cup powdered sugar, beating until smooth. Gradually add the rest of the milk and the powdered sugar, adjusting the consistency according to your needs.
8. Pipe or spread chocolate frosting onto cooled cupcakes.

Enjoy these delicious Lemon Ricotta Cupcakes with Chocolate Frosting, a sweet treat that combines the best of both worlds!