Fresh Ricotta and Lemon Curd Cupcakes with Strawberry Lemonade Buttercream
Spring is finally around the corner! Daylight savings has us springing forward and we finally see Easter on the calendar. By March I am always SO DONE with winter in more ways than one. Especially in my kitchen. I am so excited to partner with Country Crock® to usher in the spring season to my home.
This week I recreated a recipe from Stefani of @cupcakeproject, Fresh Ricotta and Lemon Curd Cupcakes with Raspberry Buttercream. Although I decided to make a Strawberry Lemon icing instead. This was reminiscent of Strawberry Lemonade; it went perfectly with these light and airy cupcakes! The pink color is so festive and fits right in with the rest of the pastels that are bound to be in your table’s cape.
These cupcakes were super easy to make, even with them being from scratch! One of my tips when baking is to always sift together your dry ingredients as well as mixing your wet and dry ingredients separately first. Using the new Country Crock® Buttery Sticks was such a delight. Normally, I have to make sure I take the butter out of the refrigerator around 45 minutes before starting. With having a little baby around I definitely do have an extra 45 minutes to wait for the butter to soften! The buttery sticks were soft enough to work with right out of the fridge! I was also able to use it in my icing. You can use the Country Crock® Buttery Sticks for butter one for one in all recipes! It is a super easy swap!
When making the icing I also recommend after you puree the strawberries that you strain out the seeds before mixing them in. This way you will get a smooth and creamy texture to your icing. As you can see they have a beautiful pink color, which makes a great centerpiece for your table.
This post is done in partnership with Country Crock®, all opinions are my own.
Fresh Ricotta & Lemon Curd Cupcakes with Strawberry Lemonade Buttercream
1 c sugar
1 3/4 c cake flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/2 c country crock® unsalted buttery sticks (1 stick)
2 large eggs
1/2 c fresh ricotta cheese
1 Tbsp pure vanilla extract
1/4 c whole milk
3/4 c lemon curd
1 c country crock® unsalted buttery sticks (1 stick)
3 c powdered sugar
6 oz strawberries, fresh
1 large lemon, freshly squeezed
Preheat oven to 350.
In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking soda, baking powder, and salt.
Add country crock® buttery sticks and mix on medium-low speed for three minutes.
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 every two minutes
When the cupcakes are done, remove them immediately from cupcake tins 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.
Remove the bottom half of each of the removed cake cylinders. Place the top halves back on top of the filled holes. Don't worry if they don't perfectly fit as you will be covering them with frosting.
In a medium-sized mixing bowl, beat country crock® buttery sticks until light and fluffy.
Slowly mix in powdered sugar until fully combined.
Puree strawberries and lemon juice 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.
Spread or pipe on cooled cupcake