Lemon Blueberry Ricotta Cupcakes

I am a Catering Manager by day, and a master baker in my “life bubble.”  I live in my life bubble about 80% of the day.  It’s where I watch a Beyonce video and just *know* that I can nail the “Single Ladies” dance steps.  Yeah.  That bubble.


So anyway… inside my bubble, I make cupcakes that Sultans and Queens call me personally to acquire.  Delusional?  Perhaps.  But hey.  Don’t judge me.  It’s how I get through the day.

Back to my real life… the Executive Chef invited my family and me to dinner at her lovely home.  I was sincerely honored.  I promised to bring dessert, and thought, “I cannot show up at Chef Ann’s with store-bought dessert, and whatever I make better be darn good!”

I had been eyeballing this recipe for days, and just knew that I could turn it into a cupcake!



  • 1 3/4 cups (250 g) all-purpose flour Swan’s Down Cake Flour!
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 cup (8 ounces, 230 g) ricotta cheese
  • 1 1/2 cups sugar (300 g)
  • 3 large eggs
  • 1 teaspoon vanilla extract Vanilla Bean Paste
  • 1 Tbsp lemon zest
  • 1 cup (5 ounces, 140 g) blueberries


So I altered the ingredients just ever so slightly, and I also used the butter in my refrigerator… which was, of course, salted!  I was also drawn to this recipe for its simplicity and the few ingredients.  It just *looked* good.  But I really wasn’t prepared for the deliciousness of the cake.  I gotta say… this cake rocked my world for days.  My darling husband likened them to the Dr. Who Tardis.  They are so much bigger on the inside!

So here’s how they looked!  I wish there was a way for you to taste them!  Oh, wait! There is!  Make them and tell me all about it!  YUMMY!



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