What can I say about these cupcakes…..they are delicious. I mean really, really delicious.

If you can possibly restrain yourself from eating the entire batch fresh from the oven (and I did say IF ;)) I think they are even better the day after they are baked, when the cupcakes have had a chance to really drink in the goodness that is that delicious vanilla glaze.

These cupcakes are not overly sweet, super moist and could totally be enjoyed by the entire family for breakfast…..with coffee (well no coffee for the kids, I’m not that crazy!) ….MMMmmMMMM yes cupcakes and coffee for breakfast….sounds like a dream to me 🙂 Oh c’mon on now I know you agree, I’m just saying what we are all thinking. Okay, we can call them muffins if it makes you feel better about it 😉

Make them….today….then let me know what you think, deal?

Ingredients –

Adapted from this recipe by Joy the Baker
Makes 36 mini cupcakes

For the cupcakes –

1/2 cup sugar
1/4 cup butter, room temperature
1 egg
1 cup ricotta cheese (I use low fat)
1/4 cup milk (I use skim)
1 1/2 teaspoon vanilla extract
1 1/2 cups plain flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon soda
1/2 cup raspberries (I use frozen)

For the Glaze –

1/2 cup powdered/icing sugar
2 tsp milk (I used skim)
1 tsp Vanilla extract (or vanilla bean) *optional

Method –

Preheat oven to  175’C (350’F)

Line a muffin tin with cupcakes cases then set aside.

In a medium bowl sift flour, baking powder, baking soda and salt then set aside.

Next grab a small bowl or jug and add the ricotta,

then pour in milk,

Give it a little stir then set aside.

Now…..down to business…in a medium bowl add the butter,

then sugar and beat until well combined

Next add the egg and whisk until well combined.

Now add vanilla and once again we whisk until combined.

Add 1/3 of your flour mix and whisk until just combined.

Now add 1/2 of the milk/ricotta mix and whisk until just combined.

Add another 1/3 of your flour mix….and you guessed it…..  Starting and whisk until just combined.

add the last of the ricotta/milk mix and whisk until just combined.

Then finally add the last of the flour mix…………do a little dance and whisk until just combined 🙂

Now for something completely different….crumble your raspberries into the batter and gently fold into the mix.

Spoon batter into your cupcakes cases,

I like to fill mine about 2/3 …it usually works out to be the perfect amount….for me anyway (over share?? awkward, sorry)

bake for 10-12 minutes for mini cupcakes or 15-17 mins for regular size cupcakes or until slightly brown on top and spring back when gently pressed, a toothpick should come out with just a few moist crumbs attached when inserted into the centre of the cupcake.

Allow to cool completely then prepare the vanilla glaze by simply combining the powdered/icing sugar with a teaspoon of milk at a time  (and vanilla if using) until you reach the desired consistency.

So easy and super, super yummy!!!

Drizzle the glaze over the cupcakes

YUM!!!!

Sorry did you say something……

I was a little distracted…with a mouth full…you know how it is 😉

like a little ray of sunshine….that not only warms your heart but fills your belly….

and that tastes so good you must kiss the very last bite before you devour it. It’s the rules 🙂

Oh and FYI

These babies will get you 5 mins of quiet time while you attempt to do groceries….

Seriously….

and that just makes them taste a little sweeter (if thats even possible) 🙂

Its the rules 🙂

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Printable Version –

Ingredients –

Adapted from this recipe by Joy the Baker
Makes 36 mini cupcakes

For the cupcakes –

1/2 cup sugar
1/4 cup butter, room temperature
1 egg
1 cup ricotta cheese (I use low fat)
1/4 cup milk (I use skim)
1 1/2 teaspoon vanilla extract
1 1/2 cups plain flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon soda
1/2 cup raspberries (I use frozen)

For the Glaze –

1/2 cup powdered/icing sugar
2 tsp milk (I used skim)

Method –

Preheat oven to  175’C (350’F)

Line a muffin tin with cupcakes cases then set aside.

In a medium bowl sift flour, baking powder, baking soda and salt then set aside.

In a small bowl or jug combine ricotta and milk then set aside.

Now…..down to business…in a medium bowl whisk the butter and sugar until well combined

Next add the egg and whisk until well combined.

Now add vanilla and whisk until combined.

Add 1/3 of your flour mix and whisk until just combined.

Now add 1/2 of the milk/ricotta mix and whisk until just combined.

Add another 1/3 of your flour mix….and you guessed it…..  Starting and whisk until just combined.

add the last of the ricotta/milk mix and whisk until just combined.

and finally….add the last of your flour mix, do a little dance and whisk until just combined.

Crumble your raspberries into the batter and gently fold into the mix.

Spoon batter into your cupcakes cases and bake for 10-12 minutes for mini cupcakes or 15-17 mins for regular size cupcakes or until slightly brown on top and spring back when gently pressed (also a toothpick should come out with just a few moist crumbs attached when inserted into the centre of the cupcake).

Allow to cool completely then prepare the vanilla glaze by simply combining powdered/icing sugar with a teaspoon of milk at a time (and vanilla if using) until you reach the desired consistency. So easy and super, super yummy!!!

Drizzle over cooled cupcakes and enjoy 🙂

Nutritional Info (approx per cupcake) obtained using fatsecret.com –

Cal – 39
Fat – 0.25
Carbs – 7.4g
Protein – 1.2g