Raspberry Ricotta Cupcake


by: LJ's Kitchen

Fridays are always special for the family. It's the day my kids head to ????? (dad's mum's) house immediately after school. A weekly ritual that allows everyone to have a family meal together, catch up with one another and spend some quality time. So what better occasion than this to surprise the brood with some lovely cupcakes!


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serves: 12

4 medium eggs

250g caster sugar

1 tub ricotta cheese

220g self-raising flour

1/4 tsp cinnamon

1/4 cup brandy or orange juice

500g tinned, frozen or fresh raspberries

Nutrition Facts
Raspberry Ricotta Cupcake

Servings Per Recipe: 12

Amount per Serving

Calories: 226

  • Total Fat: 4.8 g
  •     Saturated Fat: 2.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 65 mg
  • Sodium: 39.5 mg
  • Total Carbs: 40.3 g
  •     Dietary Fiber: 4.7 g
  •     Sugars: 23.1 g
  • Protein: 7.1 g

how is this calculated?

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1.  Preheat oven to 190 degrees Celsius.

2.  Line cupcake pan with paper cases and place 1 tsp of raspberries* in each case.

3.  Using an electric mixer on low speed, beat eggs, egg yolk and sugar until thick and pale.

4.  In another bowl, whisk the ricotta cheese till smooth. Add to egg mixture. Mix on medium speed until well combined.

5.  Gradually add the flour, 2 spoonfuls at a time. Mix in the cinnamon, brandy or orange juice**.

6.  Fill 1 tablespoon of batter into the paper cases.

7.  Place 1 teaspoon of raspberries over the batter.

8.  Spoon batter over the raspberries until the cases are about half full. Gently place another teaspoon of raspberries on the top.

9.  Bake for 25 to 30 minutes until a skewer inserted into a cupcake comes out clean. Makes about 12 regular cupcakes***

Cooks' note:
I use tinned raspberries as they are cheaper. Drain them over a sieve (the collected raspberry juice/syrup can be used to make a smoothie or cocktail). If using fresh or frozen raspberries, place 2 within the batter and 2 on top.

Avoid overworking the batter when you add the cinnamon and brandy. Suggest folding these into the batter rather than using an electric mixer.

Store in refrigerator for 7 days or in an airtight container for 3 days. Can be kept frozen for a month.

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