Meyer Lemon Cupcakes

Ok, well actually, that would be Meyer Lemon and Ricotta Cupcakes with White Chocolate Buttercream Frosting. Whew! That’s a mouthful indeed, in more ways than one. I want to remind you of the Scharffen Berger Chococolate Adventure Contest, this time it’s all about cupcakes. And since I’m judging this contest next year I want to make sure each and every one of you enters! Visit the official site for rules and information.

In the meantime, here’s my cupcake creation using the adventure ingredients. I chose the flavor of meyer lemon (an all time favorite, hands down) as well as ricotta and white chocolate. They’re rich, slighty tangy with wonderful citrus and white chocolate flavors. And no, don’t ask me how many of these I ate today as I photographed them because I would never tell you (3 1/2 plus a giant spoonful of the frosting).  Hey, since the holidays officially begin today can you blame me?

Meyer Lemon and Ricotta Cupcakes with White Chocolate Buttercream Frosting makes 12

Ingredients:
2 cups all purpose flour
1 ½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups sugar
2 egg whites lightly beaten
½ cup part-skim ricotta
1/3 cup butter, melted
1 cup buttermilk
1 teaspoon lemon extract
1 Meyer lemon, zested and juiced

Frosting:
3 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, cut into small pieces
2 Tablespoons heavy cream
4 ounces Scharffen Berger white chocolate, melted
1 teaspoon vanilla extract

Garnish:
1 ounce Scharffen Berger white chocolate, shaved

1. Preheat oven to 350°F.
2. In a mixing bowl, sift together the flour, baking powder and salt. Set aside.
3. In a stand mixer or with a hand mixer beat together the sugar and egg until light and
fluffy, about 3 minutes.
4. With the motor or speed on medium-low add the ricotta, melted butter and buttermilk
to the sugar mixture.
5. Begin adding the flour mixture to the sugar mixture in thirds, scraping the bowl down
after each addition until fully incorporated.
6. Gently fold in the lemon extract, zest and juice. Stir.
7. Line each cup with paper liners and fill each about 2/3 of the way with batter.
8. Place cupcakes in the oven and bake for about 20-25 minutes or until light golden
brown and a toothpick comes out clean when inserted into the center of the cupcake.
9. For the frosting, place the sugar and butter in the bowl of a stand mixer and begin
beating on low speed until just combined. About 2 minutes.
10. Add the cream and turn the speed to medium-high and continue beating the mixture,
until smooth.
11. Reduce the speed to medium and slowly drizzle in the melted chocolate.
12. Fold in the vanilla until fully incorporated.
13. Once the cupcakes have cooled, place the frosting into a piping bag with a star tip and
pipe a small amount of frosting onto each cupcake.
14. Top each cupcake with a sprinkle of white chocolate shavings and serve.

Comments

  1. says

    These look just unbelievably, out of control good. I love the citrusy, tangy flavours – ricotta seems to do such wonderful things to baked good – and the white chocolate it just (literally, I guess) the icing on the cake.
    Bravo!

  2. says

    Hi Mike, am 1st time here, love ur site so much and those cuppies are so delightful! thnx for the recipe, love to try it this weekend!

  3. says

    These are heavenly, what a fantastic recipe for my first ever cupcake making. Thinking the folks in the office will be one happy bunch of people tomorrow.
    Thanks for sharing.

  4. Jackson Brody says

    These look wonderful! My god… One thing – Scharrfen Berger doesn’t produce white chocolate, at least not anymore.

  5. says

    Yay! Meyer lemons are back in season. I am so excited. I just went online, Googled ‘purchase Meyer lemons’ and there they were, ready to deliver.

    I can’t wait to use them in your lemon cupcakes recipe. Your added touch of Meyer lemon zest is brilliant!

    Meyer Lemons are like love. Sometimes hard to find, but well worth the wait. And beautiful too. I think if Cézanne had lived not in France but in Southern California, his still lifes would have overflowed with Meyer lemons.

    Frances Busher

  6. says

    You know it’s a good picture when I look at food as much as I do and a picture of it can make me smile. Thanks!
    Jess

  7. Kelly says

    Thanks, Matt. These are so good. I love your website. This is the third recipe I have tried from you and I have loved them all. The cilantro chicken with avocado and salsa is amazing! And the brownies were really good too. Whenever I am in a rut I search your blog!

  8. Barb says

    I would love to bake lose meyer lemon cupcakes. I do not see a friendly print button. I would love to see a print button with an option of a photo (just the finished product)

  9. Patty Woolever says

    I love the concept…but as I read the comments I see that few people have actually made the recipe so their comments are more extemporaneous accolades than actual useful comments. It’s not a criticism of your blog or recipe at all but rather a common observation I have of blog recipes.

  10. Lexy says

    I love your direction to pipe a small amount of frosting on a cooled cupcake. Then I saw the picture. Wow, I love your “SMALL” amount of frosting. Keep it up.
    Why don’t you have a thing on your opening page that allows you to sign up for an email notice when a new post is posted? Don’t know what it’s called but it’s handy to get something in our emails that tell us about your latest post. Thanks.

  11. Julie says

    I discovered your recipe after meyer lemon season, and have been waiting patiently to try it out.

    I thought a teacher’s luncheon would be a great opportunity to break this out – I made a double batch today and they turned out delicious – and lovely!

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