The Ricotta, Honey, and Almond Cupcakes are one of those simple, rustic, and genuine desserts, perfect for breakfast. They are very easy to prepare and stay soft for several days. They can be made in large quantities, stored in the freezer, and thawed as needed. The peculiarity of these cupcakes is that they have a batter based on ricotta and are sweetened with honey. I chose orange blossom honey (someone gave me a nice jar of artisanal honey), but you can opt for your favorite.
Try also the other ricotta-based desserts on the blog:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 253.41 (Kcal)
- Carbohydrates 18.24 (g) of which sugars 8.67 (g)
- Proteins 7.35 (g)
- Fat 17.06 (g) of which saturated 2.85 (g)of which unsaturated 6.84 (g)
- Fibers 1.95 (g)
- Sodium 45.05 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup cow ricotta
- 3 eggs (medium)
- 1/2 cup orange blossom honey
- lemon zest (from one lemon)
- 1/3 cup sunflower oil
- 1 1/2 cups almond flour
- 1 1/4 cups all-purpose flour
- 1 sachet baking powder
Tools
- 1 Bowl
- 1 Sieve
- 1 Spatula
- 1 Whisk
- 12 Muffin liners
- 1 Muffin tray
Preparation of Ricotta, Honey, and Almond Cupcakes
Disclaimer: This recipe contains affiliate links
Don’t miss the collection MUFFINS, CUPCAKES, AND SMALL CAKES.
Begin preparing the Ricotta, Honey, and Almond Cupcakes by placing the cow ricotta, orange blossom honey, and eggs in a bowl. Mix well with a hand or electric whisk.
Continue by adding the grated zest of one lemon (untreated and with edible peel) and sunflower oil. Mix again until the ingredients are completely blended.
Add the almond flour, all-purpose flour, and sifted baking powder.
Mix the batter with a spatula, being careful not to form lumps.
Transfer the batter into a muffin tray, filling the muffin liners about two-thirds full. I used ice cream scoops, but a spoon works just as well.
Tognana WR44459PROQ 12-Muffin Pan, Aluminum, Black, 12-Count
Diealles Shine Oil-Proof Muffin Liners, 100 Pieces Cupcake Muffin Paper Liners, Brown Baking Cups
Bake the Ricotta, Honey, and Almond Cupcakes in a preheated static oven at 350°F for about 25 minutes.
Naturally, every oven is different and bakes differently, so before removing the cakes from the oven, do the toothpick test.
You can find this and other recipes in the collection Ricotta Desserts, Simple and Genuine Recipes.
Ricotta, Honey, and Almond Cupcakes
Ricotta, Honey, and Almond Cupcakes
Tips: To enrich the cupcakes, you can add sliced almonds on top and add dark chocolate or caramel chips to the batter. If you decide to freeze them, you can store them for about two months.
Try the ALMOND BUTTER too!
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Enjoy your meal!
