If you’re looking for the best cupcake recipe…. maybe this is it) The whole secret is the addition of ricotta cheese to the batter! It makes the muffin juicy and gives a surprisingly delicate touch of flavor.
Cooking time 75 minutes
Number of servings 8
Ingredients :
To make this recipe for Lemon Blueberry Muffin You will need:
Butter 180+30g
Erythritol 200+15g
4 Eggs
Ricotta cheese 200g
Vanilla flavoring to taste
Lemon zest 1 tbsp.
Almond Flour 200g
Baking powder 2 tsp.
Blueberries 100 g
Cream cheese 1 tablespoon
Cream 1 tablespoon
Lemon Juice 2 tsp.
Step 1
Place 180g butter, 200g erythritol and one egg in a bowl
Step 2
Mix with a mixer until smooth
Step 3
Add the ricotta, flavoring and lemon zest and mix thoroughly
Step 4
In a separate bowl, mix together the flour and baking powder
Step 5
Add flour and eggs one at a time to the first mixture and stir until smooth
Step 6
Carefully add the blueberries to the dough
Step 7
Place the dough in a baking dish and place in a preheated 180°C oven for 50 minutes
Step 8
Let the cake cool at room temperature for at least 15 minutes
Step 9
While the cupcake is baking, make the frosting: mix 30 g of butter, 15 g of erythritol, cream cheese, cream and lemon juice in a ladle. Heat and stir until smooth. Allow to cool slightly and thicken.
Step 10
Take the cupcake out of the mold, drizzle with the frosting and serve.
Bon appetit!
Energy Value per Serving
Calories from fat 354
Calories: 437
Fats: 39.3g
Carbohydrates: 10.3 g
Fiber: 3.3 g
Digestible carbohydrates: 7 g
Protein: 14.5 g
