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!
If you have a second, scoot over here to the link to click you "like" me at babble.com ! I was nominated for Top 100 Mom Blog ! Thank you!!!
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.
That top photo is a stunner. I want these now.
I love kumquats and these are wonderful cupcakes...and how lovely is that package, now can you really lose with Roxana looking out for you 😉
There is so much greatness in this post! The Irish festival looks like a blast and those kumquat cupcakes!! I promised my daughter I would get some for her to try. I love ricotta in baked goods lately. Perfect combo with citrus. Those cookies are so thoughtful 🙂 xo
The cupcakes are positively delectable! I first tasted kumquats only recently and loved them. The cookies are so cute and are a sweet gesture. I'm sorry you're having a hard time - sending you giant *HUGS*.
I had no idea you were on the Babble list!!! WOOT WOOT! How exciting!
And I love kumquats... and have been sharing the love with all my friends who have never heard of them. Now I have to try this recipe because it looks terrific!
I don't know how you're feeling, but I think it's ok and normal to be scared, but then you look around and see all the love and smiling faces around you and based on that, you know everything will work out just fine:)
Of course, your cupcakes look delicious, I hope you don't mind though. I don't like wasting icing, so if no one is looking, i'm probably going to lick it off my plate!
and I voted for you...it doesn't matter what number you end up on, you're #1 to me...cheesy moment:)
Those kumquat cupcakes look fantastic. If for some reason they weren't moist (and why wouldn't they be!), they drizzle you put on them would definitely make up for that.
Continuing to uphold you in thoughts and prayers.
I am not sure what to eat first everything looks superb!
mmmm...you know of my addiction to ricotta....these look fabulous. I am going to have to look for kumquats at the store...not sure I will find it though but I will look. The cupcakes look fabulous!
Lovely! We have kumquats here and I haven't yet figured out what to do with them. Thank you for the inspiration and good luck in all of your future travails. Happy 150th anniversario dell'Unuta!
I LOVE these cupcakes..I mean 'really' love them. The kumquats on top just enhance what I can already tell is a perfectly moist and delicious cake - especially due to the ricotta cheese. Beautiful!
These sound delicious! I love kumquats, and with ricotta in a cupcake that would be heavenly!
Lora- what beautiful cupcakes! I remember the first time I ever tasted a kumquat- on a trip to FL, no less. I think this cupcake is an awesome way to show them off. Good luck with your surgery- I'll be sending positive vibes for a clean outcome. What a gift your friend is- you are blessed!
It might seem odd of me to say that I smiled as I read this post but I couldn't help it when I got to the part about you saying you were in a funk. It's because I'm feeling positive about the outcome of this trial in your life. It's okay to feel doubt, fear, uncertainty when you're going through something so tough. It gives others a chance to be strong for you when you need it. We're all rooting for you.
I seem to remember Italy and Ireland sharing this March day. Your cupcakes are a great way to commemorate the former occasion. Love the cookies you received, too. Very thoughtful.
Oh I love kumquats! I decorated my wedding cake with them (I made it) because I had the same thought: they are crazy and crazily cute! Great job on these cupcakes. Love that you matched them with ricotta! A must try.
Love kumquat! The combination with ricotta sounds really super.
How sweet of Roxana sending all her bless and love to your door! All the best!
Angie
Lovely post, very sweet in many ways;-)
From your kumquat ricotta cupcakes to all your loving supporters there is an uplifting and positive feeling coming from your post. I think the little slices of candied kumquat are so perfect on your cupcakes, what a wonderful use of your kumquats 😉
That was so sweet of your friend to send you some cookies to help boost your spirits. Those cupcakes sound so intriguing. I have never had a kumquat before. I bet this are delicious.
Cupcakes are always a good idea in my opinion. I like that these are a little different. Can't wait to try!
That's so sweet of your friend to surprise you with cookies. It's wonderful that you have so many wonderful friends to support you through this hard time.