Ricotta Lemon Rosemary Cupcakes with Tomato Jam Filling

I probably have never gone so long without posting. But it seems an unfortunate habit for me to pick up some nasty flu virus when the flu season is already over and everybody else but me enjoys outdoors, warm weather and sunshine. I had a miserable week. And I haven’t baked anything since. These cupcakes I made just before. I was recently interviewed by The Globe & Mail regarding homemade cheeses and, after a photo session, had a whole batch of fresh ricotta left on hands. Always happy to experiment, I put the cheese into a good use.

Makes 12

Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ cup fine stone-ground cornmeal
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup granulated sugar
  • Zest of 2 medium lemons
  • 8 oz (1 cup) whole fat ricotta, at room temperature (if it’s made according to this recipe, the ricotta will be smooth enough to proceed right away; store-bought ricotta will need a whirl in a food processor)
  • 1/3 cup extra-virgin olive oil
  • 2 large eggs
  • 2 tbsp lemon juice
  • 1 tsp pure vanilla extract
  • ½ tsp pure lemon extract (optional)
  • 2 tsp finely chopped fresh rosemary

Preparation:

Center an oven rack and preheat the oven to 375F. Fit parchment liners into cupcake molds.

In a bowl, whisk together the flour, cornmeal, baking powder, soda, and salt.

In a large bowl, rub the sugar and lemon zest with the fingertips to release the lemon oil. Add the ricotta cheese and, using an electric mixer, beat until well combined. Beat in the extra-virgin olive oil, eggs (one at a time), lemon juice, extracts, and rosemary.

Spoon about 1 heaping tbsp of batter into each mold. Make a small indentation in the batter with a back of a teaspoon and fill it with a teaspoon of jam. Spoon another heaping tbsp of batter over the jam, spreading to cover the filling completely.

Bake the cupcakes for about 20 to 22 minutes, until puffed and a cake tester inserted into the center comes out clean. Cool the cupcakes for 5 minutes on a cooling rack, then unmold and cool completely on the rack.

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24 Responses to “Ricotta Lemon Rosemary Cupcakes with Tomato Jam Filling”

  1. Oh, I hope you feel better!! These cupcakes look great. The dome is perfect. Congratulations on the recognition!

  2. with this jam it must be delicious!

  3. What pretty cupcakes! The tomato jam filling looks like it’s smiling. Here’s to hoping you feel much better soon. x

  4. looks delicious!

  5. Those muffins have such perfectly rounded tops! I’ve never had a savoury muffin before. They look really good with the tomato filling.

  6. I hope you feel better soon! I just got over a cold (and now my husband has it, of course).
    I love the creative flavors in the muffins–plus they look beautiful.

  7. The muffins sound wonderful! Has the article been published in The Globe and Mail yet? Hope I didn’t miss it!

  8. I hope you are feeling better! Glad to see you back

  9. What an interesting but delicious-sounding combination. Hope you’re feeling better!

  10. Lemon and rosemary – a great marriage! Add tomato black pepper jam – now that sounds wonderful!

  11. My cold is now laryngitis, and my kids love it! These look so tasty with the tomato jam. Hope you are feeling better soon.
    Mimi

  12. Hope you’re feeling better. These cupcakes are amazing. Love the flavour combination.

  13. a very unique combination of flavors. yum! your pictures are beautiful.

  14. These muffins look so perfect. The rounded tops looks amazing!

  15. thank you for this great site, but can you please install the google traduction like many other english sites because there is many persons ho like to read you in french!(excuse for my english)
    thank you

  16. These sound divine. They are all of my favorite things wrapped up in one adorable package.

    And tomato jam? I am in love.

  17. Wow…beautiful composition! I love your photos

    Hungry Jenny x

  18. Hope you’re feeling better soon. Being sick when the weather’s improving is the absolute pits!

  19. As soon as I saw Ricotta mentioned in the title…I just had to take a look. I will certainly have to try these out. Here in Montreal we are fortunate to have a fresh Ricotta called ‘FIORELLA’. It’s packaged in plastic wrap with paper wrapping. Try asking for it at your specialty cheese store. I promise you that you will never want to go back to the container one again…well OK, maybe just occasionally;0)
    Good to know that you’re feeling better.
    Anymore Ricotta recipes coming soon?
    Claudia

  20. Hey, it’s me again! Just wanted to let you know that I’ve nominated you for the Happy 101 Award for posting so many beautiful photos all the time.

    I’ve blogged about it here:
    http://hungryjenny.blogspot.com/2010/05/happy-101-blog-award-for-hungry-jenny.html

    Hungry Jenny x

  21. Love love love the flavors!

    Hope you get well soon!

  22. Thank you all so much for your warm wishes and kind comments! I feel much better now, thank you!!!

    Mimi, I hope your laryngitis is over and you are better now.

    Kamna, I’ll try to add the translator.

    Foodessa, it looks like you have much better selection of cheeses in Montreal :) I’ve never heard of Fiorella here. You bet, there’re more ricotta recipes on the way :)

    Hungry Jenny, thank you very much for the award! I truly appreciate it.

  23. Great! they look perfect! You give me the idea to try the ricotta in my bluberry muffins!

  24. How did the cupcake taste? :) Did it turn out good?

    simplydolicious.com

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