Blueberry-Lemon-Ricotta Cupcakes
Active Time: 25 minutes Total Time: 1 hour, 10 minutesServes 12
- 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
- 3/4 cup powdered sugar
- 1 1/2 teaspoons lemon juice
- 1/8 teaspoon salt
- 1 to 2 teaspoons water, as needed
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.
