Kumquat Ricotta Cupcakes are a super soft and fluffy cupcake. A really easy cupcake with a little Italian twist. These gorgeous little cakes are topped with an easy to make glaze and candied kumquats.
I've been dreaming of doing something with these crazy little kumquats I keep buying. I find them crazy because they look like mini tangerines. You take a bite and it's immediately bitter. You take another bite and it's gorgeous sweetness. Crazy, I tell you!
So there they were...these splendid little orange gems waiting in my fridge and I thought of these cupcakes. I'm lying! I was actually going to make lime-ricotta cupcakes. I burned the limes. Well, not burned to a crisp burn. But they were simmering nicely in the sugar syrup. Every thing was going smoothly. I stopped to make an espresso for myself. I went back to the pan and they were no longer green; alas, a dark and gloomy shade of brown. And it smelled awful.
This led to the moment of what I discovered I could finally do with these darling kumquats. I carefully watched them simmering. I didn't take an espresso break. In twenty minutes I had the perfect result: sweet and ready for my cupcakes!
I think you might expect me to say that these cupcakes were moist. Yes, they were moist and the right texture. The sugar is not overwhelming. The drizzle is so sweet that the cupcake couldn't be any sweeter (in my opinion). We brought these to our neighbors for a family dinner this week. They were loved by all
I am not the least bit Irish. I was going to have a green cupcake today. Instead I am saluting Italy's 150th birthday with a cupcake made with ricotta! Forza ltalia!
We did happen upon the Irish Fest this past Sunday. There was lots of good Irish food!
My favorite moment was bumping into the sisters. They were buying fish and chips. Sister Alice on the left thought it was better to have their fish split in half for fear of showing up in the newspaper the next day eating the full size fish. She was cute!
Kumquat Ricotta Cupcakes
1 ½ cups all-purpose flour
⅔ cup sugar
⅔ ricotta ricotta
8 tablespoons butter, melted
2 eggs
1 teaspoon vanilla
1 lemon zested and juiced
1 small orange, zested and juiced
1 ½ teaspoon baking powder
1 teaspoon baking soda
dash of salt
a few drops of almond essence
Kumquat Glaze:
1 cup confectioner's sugar
sugar syrup from the kumquats
1 lemon, juiced
Preheat your oven to 350 F. Line a muffin pan with cupcake liners. Slice the kumquats into ¼ inch thin slices and add to pan on medium-low heat with 1 cup sugar and 1 cup water. Let simmer for about 15-20 minutes. While the kumquats are simmering in the sugar syrup, prepare the cupcake batter.
In a small bowl, sift together the flour, baking powder, baking soda, and dash of salt.
In another small bowl, combine the ricotta, orange zest, and lemon zest.
Mix the ricotta and the zests together and set aside.
In a medium bowl, beat the eggs with the sugar, adding the eggs in one at a time until combined.
Beat in the melted butter.
On medium-low speed, beat in the ricotta, lemon juice and zest, and vanilla extract.
On medium-low speed, beat in the sifted flour in small portions until the dough is nicely combined stopping the mixer to scrape down the sides of the bowl with a spatula. Make sure all the flour is combined and the dough is smooth.
Pour the dough into 12 muffin tins lined with paper cases (they should be filled at ¾ of their height), and bake the cupcakes for 20-25 minutes in the oven until golden. Allow to cool on a rack
.
Kumquat-Lemon Glaze
In a medium-sized mixing bowl, add the sugar syrup from when you simmered the kumquats.
Add the confectioner's sugar and lemon juice and mix will. If the glaze is too thin, add a little more powdered sugar until you get a dense consistency.
Spoon the glaze over the cupcakes. Add a kumquat or a few to the top and enjoy the sweetness!
So here's a cupcake that has a little bit of Italy and a little bit of Florida sunshine. The candied kumquats are incredible! I almost could eat them all and even forget about the cupcakes. Almost!
Thank you for being so supportive and liking my sweets and my stories! I am always filled with joy when I read your kind comments. You all seriously rock!
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Some other cupcake recipes:
- One-Bowl Chocolate Cupcakes with Chocolate Frosting
- Christmas Red Velvet Cupcakes with Cream Cheese Frosting
- Banana Cupcakes with Peanut Butter Frosting
Kumquat Ricotta Cupcakes
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cup sugar
- ⅔ ricotta ricotta
- 8 tablespoons butter melted
- 2 eggs
- 1 teaspoon vanilla
- 1 lemon zested and juiced
- 1 small orange zested and juiced
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- dash of salt
- a few drops of almond essence
- Kumquat Glaze:
- 1 cup confectioner's sugar
- sugar syrup from the kumquats
- 1 lemon juiced
Instructions
- Preheat your oven to 350 F. Line a muffin pan with cupcake liners. Slice the kumquats into ¼ inch thin slices and add to pan on medium-low heat with 1 cup sugar and 1 cup water. Let simmer for about 15-20 minutes. While the kumquats are simmering in the sugar syrup, prepare the cupcake batter.
- In a small bowl, sift together the flour, baking powder, baking soda, and dash of salt.
- In another small bowl, combine the ricotta, orange zest, and lemon zest.
- Mix the ricotta and the zests together and set aside.
- In a medium bowl, beat the eggs with the sugar, adding the eggs in one at a time until combined.
- Beat in the melted butter.
- On medium-low speed, beat in the ricotta, lemon juice and zest, and vanilla extract.
- On medium-low speed, beat in the sifted flour in small portions until the dough is nicely combined stopping the mixer to scrape down the sides of the bowl with a spatula. Make sure all the flour is combined and the dough is smooth.
- Pour the dough into 12 muffin tins lined with paper cases (they should be filled at ¾ of their height), and bake the cupcakes for 20-25 minutes in the oven until golden. Allow to cool on a rack
- .
- Kumquat-Lemon Glaze
- In a medium-sized mixing bowl, add the sugar syrup from when you simmered the kumquats.
- Add the confectioner’s sugar and lemon juice and mix will. If the glaze is too thin, add a little more powdered sugar until you get a dense consistency.
- Spoon the glaze over the cupcakes. Add a kumquat or a few to the top and enjoy the sweetness!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
These cupcakes are sooooo pretty, the Kumquat is really so beautiful! The pictures are stunning too!
I voted for you for Top 100 Mom Blogs:)
Hugs,
Terra
Those are absolutely beautiful! I'm kinda glad you burnt the lime's, because these look so amazing! Those cookies are so sweet and awesome, isn't it nice when you're having a rough time and then suddenly the world seems to brighten a little bit again?
These cupcakes look delicious! I've never baked with kumquats before. So creative! Voted for you as well!!
Bless Roxanna. Those cupcakes are seriously cute and dainty. Saving this one for sure and buzzing you.
What beautiful cupcakes! And what a wonderful friend you have...those cookies and the note are so thoughtful. Thinking of you and pulling for you!
Forza Italia, indeed! These cupcakes are so original and look (almost) too good to eat.
I am thinking of you and sending you positive thoughts, Lora. There are so many of us in the food blogging community that are pulling for you.
What beautiful cupcakes! I love the touch of color the kumquats give to the cupcakes. 🙂
I just adore when you share photos of your family, it makes me smile.
I'm thinking of you and praying for you Lora. I know you'll make it through this. 🙂 What sweet cookies from Roxana!
I was just looking at kumquats in the market today...they are so pretty, but I didn't have a use for them until now 🙂 Fabulous cupcakes with a luscious glaze...I'd love one!
Lora,
What lovely cupcakes!! Just stunning! I must admit to having organic kumquats in my fridge & being to scared to taste them. Yeah, some foodie I am.
I wanted to let you know I am continuing to pray for you & added you to my prayer list at church! My BFF just went yesterday to have a biopsy done on her breast (a lump she'd found). She gets the results Monday. We both seem to be at peace, but I don't know if it's just that we are waiting with baited breath to see if the other shoe drops. Remembering you in prayer....
Your friend and local food blogger
Denise @ Creative Kitchen
What a wonderful surprise from your friend. You are loved. Be sure to BREATHE; this will all work out well for you.
Your cupcakes are beauties.
Kumquats! You are the far-out fruit pusher! Seriously, I don't even know if one of my local stores carry these but now I will definitely look.
Sweetie, I can't imagine feeling any other way than just how you are handling the situation. Good friends, good food and spending time with family are the best distractions. Keep up your spirits and the baking.
Love ricotta! these cupcakes look amazing! gloria
Those cupcakes are amazing..love the whole presentation ,and mouthwatering photos! Delicious post all the way!:))
Lora, I have never eaten nor baked with Kumquats but they look amazing. I love baking with ricotta as well since the texture always turns out extremely lovely. Great recipe!
I also wanted to let you know that I continue to think of you and that I'm sending all the healing vibes I can find. Love the cookies your friend send you. Stay positive, even though it is hard! I hope you have a wonderful weekend with your family!!!
What a fabulous idea for a cupcake! I never thought of using kumquats for baking. I'll be thinking of you and sending positive thoughts.
Why did I chuckle at the picture with the nuns? They gotta eat, too.
So how about shipping some of those cupcakes this way since I can't find kumquats anywhere near my midwestern home... they look gorgeous!
What a wonderful surprise to come home to, and what a sweet sweet friend you have! I will definitely keep you in my thoughts and send you positive energy.... i know that doesn't make things better but sometimes I think that when we put things like that out into the universe it does help. <3
These cupcakes are awesome. I always see baking recipes that include ricotta but I've never tried it before.
Oh my, looks divine. I love baking with ricotta, and although I haven't seen any kumquats here in sunny California yet, I may try this with clementines, or pixies? Thank you for posting this inspiring recipe.
hi Lora
I hate to admit it but I have never cooked with Kumquats, you do make them look so appealing with that perfect little ricotta cupcake....and load up that lemon glaze, (you'd probably find it all over my face from licking the plate!)
Cheers
Dennis
awww what a nice surprise from Roxanna! I know its easy to say "stay positive" while u're dealing with doctors and biopsies but all I can do is send u lots of warm hugs and encourage you to hope for the best. We attract what we think and feel and right now u need a lot of good energy and love. Stay strong, Lora! xoxo