Serve Blueberry-Studded Lemon-Ricotta Cupcakes at Your Next Party for a Sweet Treat

The glaze gives an extra dose of sweetness. Caitlin Bensel/TNS

These blueberry-lemon cupcakes are so light and delicious, it’s hard to eat just one. The blueberries burst in your mouth and the glaze gives an extra boost of sweet-tart lemon flavor. Serve these easy cupcakes at a grown-up birthday party, bridal shower, or brunch.

Blueberry-Lemon-Ricotta Cupcakes

Active Time: 25 minutes Total Time: 1 hour, 10 minutes

Serves 12

For the Cupcakes

• 1 cup all-purpose flour plus 1 tablespoon, divided
• 1/2 cup white whole-wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 2 egg whites
• 1/2 cup part-skim ricotta cheese
• 1/2 cup granulated sugar
• 1/3 cup canola oil
• 1 1/2 teaspoons grated lemon zest, plus twists for topping
• 1/4 cup lemon juice
• 1/2 teaspoon vanilla extract
• 2/3 cup fresh blueberries, plus more for topping

For the Glaze

• 3/4 cup powdered sugar
• 1 1/2 teaspoons lemon juice
• 1/8 teaspoon salt
• 1 to 2 teaspoons water, as needed

To prepare cupcakes: Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners; set aside. Whisk 1 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt in a large bowl.

Whisk egg, egg whites, ricotta, granulated sugar, oil, lemon zest, lemon juice, and vanilla in a medium bowl. Add the egg mixture to the flour mixture; whisk just until combined. Toss blueberries and the remaining 1 tablespoon all-purpose flour together in a small bowl; gently fold into the batter.

Divide the batter evenly among the prepared muffin cups (about 1/4 cup each). Bake until a wooden pick inserted in the center comes out clean, 16 to 18 minutes. Let cool in the pan on a wire rack for 5 minutes, then turn out onto the rack to cool completely, about 20 minutes.

To prepare glaze: Whisk powdered sugar, lemon juice, and salt in a small bowl. Whisk in water as needed until the consistency is smooth and very thick.

Top each cupcake with 1 teaspoon glaze. Garnish the cupcakes with additional blueberries and lemon peel twists, if desired.

Recipe nutrition per serving: 204 Calories, Total Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 19 mg, Carbohydrates: 31 g, Fiber: 1 g, Total Sugars: 17 g, Protein: 4 g, Sodium: 171 mg, Potassium: 60 mg, Vitamin A: 68 IU.

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