Close
Photo: Caitlin Bensel
Active Time:25 minsTotal Time:1 hr 10 minsServings:12Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 10 minsServings:12
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCupcakes1cupall-purpose flour plus 1 tablespoon, divided½cupwhite whole-wheat flour1teaspoonbaking powder¼teaspoonbaking soda¼teaspoonsalt1large egg2large egg whites½cuppart-skim ricotta cheese½cupgranulated sugar⅓cupcanola oil1 ½teaspoonsgrated lemon zest, plus twists for topping¼cuplemon juice½teaspoonvanilla extract⅔cupfresh blueberries, plus more for toppingGlaze¾cupconfectioners' sugar1 ½teaspoonslemon juice⅛teaspoonsalt1 to 2 teaspoons water, as needed
Cook Mode(Keep screen awake)
Ingredients
Cupcakes
1cupall-purpose flour plus 1 tablespoon, divided
½cupwhite whole-wheat flour
1teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
1large egg
2large egg whites
½cuppart-skim ricotta cheese
½cupgranulated sugar
⅓cupcanola oil
1 ½teaspoonsgrated lemon zest, plus twists for topping
¼cuplemon juice
½teaspoonvanilla extract
⅔cupfresh blueberries, plus more for topping
Glaze
¾cupconfectioners' sugar
1 ½teaspoonslemon juice
⅛teaspoonsalt
1 to 2 teaspoons water, as needed
DirectionsTo prepare cupcakes:Preheat oven to 350°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 1/4 teaspoon salt in a large bowl.Whisk egg, egg whites, ricotta, granulated sugar, oil, lemon zest, 1/4 cup 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 confectioners' 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.EquipmentMuffin tin with 12 (1/2-cup) cups; paper linersOriginally appeared: EatingWell.com, November 2021
Directions
To prepare cupcakes:Preheat oven to 350°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 1/4 teaspoon salt in a large bowl.Whisk egg, egg whites, ricotta, granulated sugar, oil, lemon zest, 1/4 cup 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 confectioners' 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.EquipmentMuffin tin with 12 (1/2-cup) cups; paper liners
To prepare cupcakes:Preheat oven to 350°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 1/4 teaspoon salt in a large bowl.
Whisk egg, egg whites, ricotta, granulated sugar, oil, lemon zest, 1/4 cup 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 confectioners' 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.
Equipment
Muffin tin with 12 (1/2-cup) cups; paper liners
Originally appeared: EatingWell.com, November 2021
Rate ItPrint
Nutrition Facts(per serving)204Calories8gFat31gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
