Glazed Ricotta Cupcakes: soft, fragrant and truly irresistible little cakes, perfect to bring to the table during the Easter holidays or any time you want something simple yet striking. These are the recipes that win you over at the first bite, thanks to a soft and moist batter that melts in your mouth, made special by the ricotta. The preparation is easy and accessible to everyone, but the result is elegant and colorful: the water-based glaze, delicate and lightly flavored with liqueur, wraps the cupcakes with a smooth and glossy coating, while the sprinkles add that cheerful and festive touch that makes them perfect to gift or serve as a showy dessert. In short, a simple recipe capable of great satisfaction, ideal for bringing a little sweetness and color to the table. Below, let’s see together how to prepare our glazed ricotta cupcakes for Easter:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 6People
- Cooking methods: Oven
- Seasonality: Easter
Ingredients
- 2 eggs
- 7 oz (about 3/4 cup) ricotta
- 1 cup (about 4.4 oz) all-purpose flour
- 2/3 cup (about 4.4 oz) granulated sugar
- grated zest of 1/2 orange and 1/2 lemon
- vanilla extract
- 2 tsp baking powder
- 1 pinch salt
- to taste colored sprinkles (for garnish)
- 1 cup (about 4.4 oz) powdered sugar (confectioners')
- 1 tbsp water
- 2 1/2 tsp Strega liqueur
Preparation
Begin by passing the ricotta through a sieve a couple of times to make it smooth and creamy, then add the sugar and mix until you obtain a homogeneous, lump-free mixture.
Add the flour and baking powder previously sifted, mixing with a whisk by hand to thoroughly combine all the ingredients.
Separate the yolks from the whites, add the yolks one at a time to the batter and continue to mix vigorously, then add the vanilla and the grated lemon and orange zest and work the mixture until it becomes thick and uniform.
Whip the egg whites until stiff with a pinch of salt and gently fold them into the batter, mixing from the bottom up with a spatula so as not to deflate them.
Butter and flour a donut or muffin pan, remove any excess flour and pour the batter, distributing it evenly; then level the surface and bake in a preheated oven at 356°F for about 25–30 minutes, until the cupcakes are nicely golden.
Remove from the oven and let cool completely. Then unmold, invert and place them on a wire rack for pastries.
Meanwhile, prepare the glaze by mixing the sifted powdered sugar with the water and Strega liqueur until you obtain a smooth, lump-free consistency, adjusting with a few drops of water if necessary.
Pour the glaze over the cupcakes using a spoon, letting it run down the sides, and immediately decorate with the colored sprinkles; then allow to set at room temperature.
Once transferred to a serving platter, the glazed ricotta cupcakes are ready to be served; optionally decorate the center with colored Easter eggs.
Bon appétit and… see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
