Lemon Curd Filled Ricotta Cupcakes

Lemon Curd Filled Ricotta Cupcakes

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I recently had the opportunity to partner with Country Crock® to create a special Easter treat and I wanted to share it here with you.

 

 Prep Time 15 minutes

 Cook Time 18 minutes

 Total Time 33 minutes

For this recipe you will need the following ingredients

 

Cupcake Ingredients

 

·             1 cup sugar

·             1 3/4 cups cake flour, not self-rising

·             1/2 teaspoon baking soda

·             1 1/2 teaspoons baking powder

·             1/2 teaspoon salt

·             1/2 cup Country Crock® Unsalted Buttery Sticks, 1 stick

·             2 large eggs

·             1/2 cup fresh ricotta cheese

·             1 tablespoon pure vanilla extract

·             1/4 cup whole milk

·             3/4 cup lemon curd

 

Frosting Instructions

 

·             In a medium-sized mixing bowl, beat Buttery Sticks until light and fluffy.

·             Slowly mix in powdered sugar until fully combined.

·             Puree fruit of choice in a food processor or blender. Press through a fine sieve to remove seeds. Measure out 1/4 cup of raspberry puree and mix into the frosting.

·             Mix in lemon extract.

·             Spread or pipe on cooled cupcakes.

 

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Go ahead and Pre-heat your oven to 350 F. In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking soda, baking powder, and salt.

 

Add Buttery Sticks and mix on medium-low speed for three minutes.  New Country Crock Buttery Sticks are a baker’s dream come true! Unlike regular butter, Country Crock® Buttery Sticks mix right out of the refrigerator and into your favorite recipes – no softening needed.

 

The fact that butter takes about 45 minutes to soften. New Country Crock® Buttery Sticks mix straight out of the fridge. Makes using them for every recipe a game changer

 

And then in a small mixing bowl, whisk together eggs, ricotta, and vanilla extract until smooth.

Add the egg mixture to the flour mixture and beat on medium speed until just combined.

 

Slowly add milk and mix on low speed until just combined.

 

Fill cupcake liners 3/4 full. Bake for 18 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. If they are not done, test again in two minutes.

 

Once the cupcakes are done, remove them immediately from cupcake pan and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.

 

Once cooled, cut a small circle around the middle of the top of each cupcake, going down 3/4 of the way into the cupcake creating small cylinders. Remove the cylinders and set aside. Fill each cupcake with 1 tablespoon of lemon curd.

 

When the cupcakes are cooled you’ll want to move on to the frosting, the recipes originally called for a raspberry frosting but since I only had blueberries I thought I would add my own little spin to it.

 

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I added the frosting to a ziplock bag and cut a little hole in the corner for easy piping. Needless to say the kids loved the cupcakes and they lasted about 5 mins. 

 

 

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XX Vanessa