Easy one-bowl lemon ricotta cupcakes

These zesty, soft lemon ricotta cupcakes are incredibly decadent but also so easy to make you won’t believe it! Chuck it all in a bowl and voila, the best cupcakes we’ve tasted in ages.

Ingredients

Cupcakes

• 1 and 1/2 cups self-raising flour
• 1 cup sugar
• 2 teaspoons lemon zest
• 1/4 teaspoon salt
• 115g unsalted butter, softened
• 1/2 tablespoon vanilla
• 2 large eggs
• 1/2 cup ricotta cheese
• 1/4 cup full cream milk
• 2 teaspoons fresh lemon juice

Lemon ricotta frosting

• 115g unsalted butter, softened
• 2 to 3 cups caster sugar, sifted
• 3 tablespoons ricotta cheese
• 2 teaspoons fresh lemon juice
• 1 teaspoon lemon zest

Method

For the cupcakes:

1. Preheat oven to 180 degrees. Line or grease cupcake tin and set aside.
2. Mix all of the dry ingredients together in a large bowl. Add the softened butter and vanilla, then mix until the batter is all combined. Add the eggs, one at a time, beating well each time. Add ricotta, milk, and lemon juice and mix until combined.
3. Spoon batter into cupcake cups (halfway) and bake for 16-20 minutes, or until a toothpick comes out clean. Allow cupcakes to cool completely before frosting.

For the frosting:

1. In large bowl, using an electric mixer, beat the butter and caster sugar together until smooth. Mix slowly, adding in 1/2 cup of caster sugar at a time.
2. Slowly mix in ricotta cheese, then quickly add in lemon juice and zest.
3. Increase speed to medium-high and beat for 2 minutes.
4. Refrigerate frosting for 10 minutes then frost cooled cupcakes.