Desserts

Orange Olive Oil Ricotta Cupcakes

24

Beautifully fluffy. Perfect balance of light and sweet!

FOR THE CUPCAKES:

2/3 cup olive oil
1 15oz container full-fat (whole milk) ricotta
2 cups sugar
1 tsp pure vanilla extract or vanilla bean paste
1 tsp pure orange extract *
Zest from one orange plus 1 tbs of the juice
4 eggs
2.5 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

*if you don’t have orange extract or want to buy it, you can just use almond extract or just double the vanilla in its place, but try to use it! Its really a great thing to have, I use it a LOT in baking or even savory dishes. I personally love Neilsen-Massey products, but any brand will do.

FOR THE FROSTING:

8 oz mascarpone, room temp
8 oz (1 stick) butter, softened at room temp (not melted)
1/4 cup jam of choice
3-4 cups powdered sugar
pinch of salt
FOR THE CUPCAKES: Preheat the oven to 350 and prepare two 12-cup muffin tins with liners In a large bowl or mixer, combine the ricotta, olive oil, sugar, extracts, zest and juice. Then add the eggs in...
See the full directions on my site
Nutritions

Calories
19464

Sodium
3002mg
125% DV

Fat
1640g
2524% DV

Protein
86g
173% DV

Carbs
1020g
347% DV

Fiber
40g
163% DV
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This Butterscotch cake recipe is a family favorite, handed down from my mother in law. The pudding makes this cake ultra-moist. And, it's not too butterscotch-y. It goes perfectly with a nice hot cup of coffee!

This Butterscotch cake recipe is a family favorite, handed down from my mother in law. The pudding makes this cake ultra-moist.  And, it's not too butterscotch-y.  It goes perfectly with a nice hot cup of coffee!