Lemon Ricotta Poppy Seed Cupcakes with Blueberry Frosting

Lemon Ricotta Poppy Seed Cupcakes with Blueberry Frosting for Spring
A light, Italian-inspired recipe for Lemon Ricotta Poppy Seed Cupcakes with Blueberry Cream Cheese Frosting. This is the perfect dessert for Spring or Summer!

Spring in Chicago has been a little unpredictable this year, but I’m going to keep baking like it’s warm outside. For instance, these Lemon Ricotta Poppy Seed Cupcakes with Blueberry Frosting are a combination of all my favorite Spring flavors.

Lemons and blueberries are like peanut butter and jelly—simply meant to be. The little bit of ricotta gives the cupcakes a slightly rich taste that takes these cupcakes to the next level. I’ve found that ricotta and mascarpone are some of my favorite ingredients to work with. They are the perfect base ingredient for standard flavors and elevate them to another level. So if you’re looking for a sweet distraction from the slightly cold weather, pick up some lemons and blueberries and bake up a storm! And don’t forget to check out my Blueberry and Lemon Chiffon Tart. You’ll love it if you’re a lemon and blueberry fan.

What are some of your favorite flavor combinations? I’d love to hear your thoughts in the comment section below!


Yields 15-18 small cupcakes

Lemon Ricotta Poppy Seed Cupcakes with Blueberry Frosting

1 hr, 30 Prep Time

20 minCook Time

1 hr, 50 Total Time

Save RecipeSave Recipe

Ingredients

    Lemon Ricotta Poppy Seed Cupcake
  • 1/2 cup room temperature Unsalted Butter
  • 1 cup Granulated Sugar
  • 2 large Eggs, room temperature preferred
  • 1 teaspoons Vanilla Bean Paste
  • 1 and 1/2 cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Whole Milk
  • 1/2 cup of Ricotta
  • 2 tablespoons of Poppy Seeds
  • 2 tablespoons Lemon Zest
  • 1/4 bcup freshly squeezed Lemon Juice
  • Blueberry Cream Cheese Frosting
  • 1 8-oz package of Cream Cheese, room temperature
  • 1/2 cup Unsalted Butter, room temperature
  • 1/4 cup of pureed, strained Blueberries
  • 1 teaspoon of Vanilla Extract
  • 2 tablespoons Heavy Whipping Cream
  • 2 cups of Powdered Sugar
  • 6-8 drops Blue Food Dye (depending on the desired shade of blue)

Instructions

    Lemon Ricotta Poppy Seed Cupcake
  1. Preheat the oven to 350 degrees F. Line 12-count muffin pan with paper liners. Set aside.
  2. Beat butter and sugar together on medium-high speed in a large bowl until creamed. Scrape down the sides and bottom of the bowl as needed.
  3. Add eggs and vanilla. Beat on medium-high speed until everything is combined. Scrape down the sides and bottom of the bowl as needed. Set aside.
  4. In a medium bowl, toss together the flour, baking powder, and salt.
  5. Slowly add the dry ingredients to the wet ingredients in 3 additions, beating on low speed after each addition. Batter will be thick.
  6. Beat in the milk, ricotta, poppy seeds, lemon zest, and lemon juice on low speed until just combined. Do not overmix this batter at any point.
  7. Spoon batter evenly into 12 cupcake liners. Bake for 18-20 minutes until a toothpick comes out clean when tested. Remove from the oven and allow to cool completely before frosting.
  8. Blueberry Frosting and Assembly
  9. Cream the cream cheese and butter in a stand mixer until smooth. Add powdered sugar 1/4 cup at a time while mixing.
  10. Add the pureed blueberries, vanilla extract, whipping cream, and blue food dye while mixing. Mix until stiff peaks begin to form.
  11. Pipe the frosting on the cupcakes. Garnish the tops of each cupcake with a fresh blueberry and enjoy!
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https://www.litosupply.co/lemon-ricotta-poppy-seed-cupcakes-blueberry-frosting/


 

A light, Italian-inspired recipe for Lemon Ricotta Poppy Seed Cupcakes with Blueberry Cream Cheese Frosting. This is the perfect dessert for Spring or Summer!
A light, Italian-inspired recipe for Lemon Ricotta Poppy Seed Cupcakes with Blueberry Cream Cheese Frosting. This is the perfect dessert for Spring or Summer!
A light, Italian-inspired recipe for Lemon Ricotta Poppy Seed Cupcakes with Blueberry Cream Cheese Frosting. This is the perfect dessert for Spring or Summer!
A light, Italian-inspired recipe for Lemon Ricotta Poppy Seed Cupcakes with Blueberry Cream Cheese Frosting. This is the perfect dessert for Spring or Summer!
A light, Italian-inspired recipe for Lemon Ricotta Poppy Seed Cupcakes with Blueberry Cream Cheese Frosting. This is the perfect dessert for Spring or Summer!
A light, Italian-inspired recipe for Lemon Ricotta Poppy Seed Cupcakes with Blueberry Cream Cheese Frosting. This is the perfect dessert for Spring or Summer!
A light, Italian-inspired recipe for Lemon Ricotta Poppy Seed Cupcakes with Blueberry Cream Cheese Frosting. This is the perfect dessert for Spring or Summer!
A light, Italian-inspired recipe for Lemon Ricotta Poppy Seed Cupcakes with Blueberry Cream Cheese Frosting. This is the perfect dessert for Spring or Summer!

BTW, I’m sort of obsessed with James Corden’s video with Jennifer Hudson. Have you seen it yet? No? Here you go:

A light, Italian-inspired recipe for Lemon Ricotta Poppy Seed Cupcakes with Blueberry Cream Cheese Frosting. This is the perfect dessert for Spring or Summer!