Sweet Delight: Lemon Ricotta Cupcakes with Dried Mango
These cupcakes are a refreshing dessert, blending the tang of lemon with the sweetness of dried mango.
Ingredients
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ⅛ tsp baking soda
- ½ tsp salt
- ¼ cup softened butter
- 1 cup sugar
- 1 cup Calabro ricotta cheese
- 2 large eggs
- 2 tsp vanilla extract
- Zest of 1 lemon
- 1 cup sour milk 1 tbsp lemon juice + milk to make 1 cup
- 1 cup chopped dried mango
Instructions
- Preheat oven to 350°F. Line muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Beat butter, sugar, and ricotta until fluffy. Add eggs one at a time, then vanilla and lemon zest.
- Gradually mix in dry ingredients and sour milk. Fold in dried mango.
- Divide batter into muffin tins and bake for 20–25 minutes. Let cool, then dust with powdered sugar or drizzle with lemon glaze.