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Lemon Ricotta Cupcakes with Earl Grey Frosting

Lemon Ricotta Cupcakes with Earl Grey Buttercream

Lemon Ricotta Cupcakes topped with creamy Earl Grey Ermine Buttercream Frosting
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Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Servings 12 cupcakes

Equipment

  • 12 count muffin tin
  • electric hand mixer
  • Cupcake Liners

Ingredients
  

Lemon Ricotta Cupcakes

  • 1 1/2 cup self raising flour
  • 1 cup caster sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 120 grams softened butter
  • 1/2 cup ricotta room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk
  • 2 eggs room temperature
  • 2 lemons

Earl Grey Frosting

  • 4 earl grey teabags
  • 125 ml boiling water
  • 220 grams caster sugar
  • 50 grams all purpose flour
  • 125 ml milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 250 grams softened butter

Instructions
 

Lemon Ricotta Cupcakes

  • Pre-heat your oven to 350 F (180 C) and line a 12 count muffin tin with cupcake liners.
  • Sift the flour, caster sugar, baking soda and salt into a bowl, then set aside.
  • Place the butter, ricotta and vanilla extract in a second bowl and whip it together using an electric hand held mixer. Mix for about 2 minutes.
  • Add the milk and the eggs, and mix together with a fork until all the wet ingredients are combined.
  • Use a fine grater to zest both lemons. Then juice 1 lemon.
  • Add the wet ingredients, lemon juice and lemon zest to the bowl of dry ingredients and gently fold the mixture together using a spatula.
    Be careful to stop mixing as soon as the batter has come together.
  • Spoon the batter into your prepared muffin tin. Transfer the muffin tin to the oven and bake for 17 minutes (or until just cooked through).
  • Once cooked transfer the cupcakes to a wire rack and allow them to cool completely before frosting.

Earl Grey Buttercream

  • Place the teabags in 125 ml of boiling water and allow them to steep for 4 minutes. Then remove the teabags so the tea does not become bitter.
  • Next, place the flour, sugar & salt in a saucepan on the stove over medium heat and stir with a whisk for about 2 minutes until the flour toasts slightly.
  • Add the earl grey tea & the milk a little at a time, stirring continuously with your whisk to prevent the mixture from burning at the bottom of the saucepan. Using a whisk will minimize any lumps forming.
  • Add the vanilla extract and salt and continue mixing with your whisk until the mixture thickens.
  • Once the mixture is thick and goopy (like pudding), remove the saucepan from the heat, and transfer the mixture to a heat-proof container and allow it to cool completely.
    You can put this container in the fridge or freezer to speed up the cooling process, but make sure the mixture is room temperature before adding it to the butter.
  • Once the pudding has cooled. Place your softened butter in a bowl and whip it up using an electric mixer until it's light and fluffy.
  • Gradually add the earl grey pudding mixture to the whipped butter, one tablespoon at a time, mixing well after each addition. Make sure each tablespoon of the mixture is incorporated before adding the next tablespoon.
  • Once all the earl grey pudding and butter is combined, transfer the buttercream to your piping bags and decorate your cupcakes.
    For these cupcakes I have used a Wilton 1M open star piping nozzle.
Tried this recipe?Mention @Kylies_cakes_ or tag #theniftybaker!