Save It Tender vanilla cupcakes with creamy ricotta and a fragrant cinnamon swirl, perfect for an elegant dessert or a cozy afternoon treat.
I first made these ricotta cupcakes for a brunch with friends—the cinnamon aroma filled the kitchen and everyone asked for the recipe after one bite.
Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Baking powder: 1 1/2 tsp
- Salt: 1/4 tsp
- Unsalted butter, softened: 1/2 cup (115 g)
- Granulated sugar: 3/4 cup (150 g)
- Eggs, room temperature: 2 large
- Vanilla extract: 1 tsp
- Ricotta cheese: 3/4 cup (180 g)
- Whole milk: 1/3 cup (80 ml)
- Light brown sugar, packed: 1/3 cup (70 g)
- Ground cinnamon: 1 1/2 tsp
- Unsalted butter, melted: 2 tbsp (30 g)
- Powdered sugar (optional): 1/2 cup (60 g)
- Milk (optional): 1–2 tbsp
- Cinnamon (optional): Pinch
Instructions
- Prep Oven and Pan:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar:
- In a large bowl, beat softened butter and sugar until light and fluffy, about 2–3 minutes.
- Add Eggs and Vanilla:
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Incorporate Ricotta:
- Add ricotta and mix until combined.
- Combine with Milk:
- Gradually add dry mixture to wet, alternating with milk, beginning and ending with flour. Mix until just combined—do not overmix.
- Make Cinnamon Swirl:
- In a small bowl, stir together brown sugar, cinnamon, and melted butter for the swirl.
- Layer Batter and Swirl:
- Spoon 1 tbsp batter into each liner, add 1 tsp cinnamon swirl, top with remaining batter, add another 1/2 tsp swirl, and gently swirl with a toothpick.
- Bake:
- Bake 20–22 minutes or until a toothpick inserted comes out clean.
- Cool:
- Cool cupcakes in tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional Glaze:
- Mix powdered sugar, milk, and a pinch of cinnamon until smooth. Drizzle over cooled cupcakes.
Save It My family always requests these cupcakes at gatherings—their soft crumb and warm cinnamon notes bring comfort and smiles around the table.
Required Tools
Electric mixer or hand whisk, muffin tin, paper cupcake liners, mixing bowls, measuring cups and spoons, toothpick or skewer, wire cooling rack
Nutritional Information (per cupcake)
Calories: 220, Total Fat: 10 g, Carbohydrates: 28 g, Protein: 4 g
Serving Suggestions
Serve warm or at room temperature with coffee, tea, or dessert wine for a special treat.
Save It These cupcakes are quick to make and stay tender for days—a crowd-pleaser for any dessert occasion.
Common Questions About Recipes
- → Can I use mascarpone instead of ricotta?
Yes, mascarpone offers a richer texture and flavor, making an excellent substitute for ricotta in these cupcakes.
- → How do I achieve a good swirl effect?
Use a toothpick to gently drag the cinnamon mixture through the batter for attractive and flavorful swirls.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. Always verify dairy product labels for cross-contamination.
- → What pairs well with these cupcakes?
They go nicely with coffee or dessert wine, enhancing the vanilla and spice profiles of each bite.
- → How can I store leftover cupcakes?
Store them in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
- → Is nutmeg necessary for the swirl?
No, but a pinch of nutmeg adds extra warmth. You can skip or use as desired for flavor depth.