Ingredients (makes ~12)

For the cupcakes:

  • 1 cup ricotta cheese (whole milk, drained if very wet)
  • ½ cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 3 large eggs (room temp)
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1 ¼ cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup ground almonds (almond flour works too)
  • Zest of 1 lemon (optional, for brightness)

For the frosting:

  • 1 stick (½ cup) unsalted butter, softened
  • 4 oz cream cheese or mascarpone
  • 2 cups powdered sugar, sifted
  • 1 tsp almond extract
  • 2 Tbsp milk or cream (as needed for consistency)

For garnish (optional):

  • Toasted sliced almonds
  • Dusting of powdered sugar
  • Candied cherries or amarena cherries

Instructions

1. Make the cupcakes

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a mixing bowl, beat butter and sugar until light and fluffy (2–3 minutes).
  3. Add eggs one at a time, mixing well. Stir in ricotta, almond extract, and vanilla.
  4. In a separate bowl, whisk together flour, baking powder, salt, and ground almonds.
  5. Add dry ingredients to wet mixture in two parts, mixing gently until just combined. Fold in lemon zest if using.
  6. Divide batter evenly among cupcake liners (about ⅔ full).
  7. Bake 20–22 minutes, until a toothpick inserted in the center comes out clean.
  8. Let cool completely before frosting.

2. Make the frosting

  1. Beat butter and cream cheese (or mascarpone) until smooth.
  2. Add powdered sugar gradually, mixing on low.
  3. Stir in almond extract.
  4. Add milk/cream as needed for a smooth, spreadable consistency.

3. Assemble

  • Frost cooled cupcakes with almond frosting.
  • Sprinkle with toasted sliced almonds.
  • Add a cherry on top or dust lightly with powdered sugar for a classic Italian pasticceria look.

✨ These cupcakes taste like a cross between a moist almond cake and a ricotta cheesecake — very traditional but also elegant for a dinner party.