Warm sunlight fell across my grandmother’s Formica table and smelled faintly of sugar and lemon. I can still hear the clink of measuring cups and my mother’s quiet directions while we folded dough or stirred the batter. Baking carried our small family through holidays, scraped-together weeknights, and church suppers, and it taught me that the simplest things—fresh fruit, a little ricotta, and a warm oven—make the kind of food everyone settles around.
I grew up cooking in Louisville kitchens and now, at 58, I share those same homestyle recipes through Gemmir Kitchen. I learned to make cozy dinners and nostalgic sweets from my mother’s dog-eared church cookbooks, the same ones with smudged fingerprints next to each casserole. I favor straightforward, family-friendly recipes that don’t call for rare ingredients or fancy tools. I test everything in real weeknight conditions—kids coming home late, a busy workday behind me, and an oven that has seen better days. I avoid pork in my menus by default, and I focus on food that comforts: skillet dinners, slow-cooker meals, layered casseroles, and desserts that taste like a memory. When strawberries hit their peak in spring, I often turn to a small, tender cake that highlights ricotta and fruit—the Spring Strawberry Ricotta Cupcakes that remind me of potlucks and church picnics. If you want a ricotta-forward treat with a different twist, I also love my take on coconut-almond ricotta cupcakes, which you can find here: coconut-almond ricotta cupcakes. That same no-fuss, warm approach guides everything I share: clear steps, honest timing, and food meant to be shared.
Why this recipe works
Spring Strawberry Ricotta Cupcakes bring together two things I trust in the kitchen: fresh fruit and creamy ricotta. The ricotta keeps the crumb tender and moist without making the cupcakes dense, and the sweetness of ripe strawberries punctuates that gentle texture with bright, summery flavor. Because the recipe uses simple pantry staples and just a handful of fresh strawberries, you can whip up a batch with minimal fuss and still have something that tastes lifted and homemade.
These cupcakes shine because ricotta adds moisture and a subtle richness that butter alone can’t achieve. The dairy proteins in ricotta create a delicate structure, so the cakes rise and hold a soft, fine crumb. That texture makes the cupcakes a perfect carrier for berries: each bite feels light but satisfying. When I make Spring Strawberry Ricotta Cupcakes for family, people notice that they taste freshly baked, not overly sweet, and not heavy—exactly what you want when strawberries are at their sweetest. The batter takes very little time to mix, and folding in chopped berries at the end keeps them from breaking up too much, preserving small bursts of fruit in the finished cake.
You can bake these in a standard muffin tin or use paper liners for easy serving. They travel well to potlucks, and they double as a sweet afternoon pick-me-up. Because they don’t require frosting to be lovely, you can dust them with powdered sugar and still end up with an elegant, nostalgic presentation. If you feel like a flavor twist, add a splash of lemon to brighten the batter—another small change that gives Spring Strawberry Ricotta Cupcakes an extra lift without changing the easy, family-friendly method.
How this recipe comes together
Start by measuring and setting out your ingredients so you move quickly and confidently through the steps. The crumb of Spring Strawberry Ricotta Cupcakes depends on gentle mixing: overmixing can tighten the gluten, so you whisk the dry ingredients separately and combine them with the wet just until you don’t see dry flour anymore. Use full-fat ricotta for the best texture; it lends richness and moisture that keeps the cupcakes soft for days.
Cream the butter and sugar until light and fluffy, then add ricotta and beat just until smooth. Eggs help the batter rise and add structure, so beat them in one at a time, and stir in vanilla for aroma. When you fold in the chopped strawberries, do so gently to keep the batter airy and to avoid breaking the fruit into a red swirl—those little chunks of fruit make Spring Strawberry Ricotta Cupcakes feel fresh and lively. Spoon the batter into lined muffin cups, filling each about two-thirds full so the cupcakes rise to a domed top.
Baking time matters: 20 to 25 minutes in a 350°F oven should give you a clean toothpick and a light golden top. Remove the cupcakes to a wire rack to cool before dusting with powdered sugar; cooling prevents the powdered sugar from melting into the warm tops. These cupcakes freeze well—wrapped tightly, they can keep for several weeks. Reheat gently in a warm oven for a few minutes to refresh them, and the ricotta will give them a tender crumb that feels newly baked. Spring Strawberry Ricotta Cupcakes come together quickly and reward you with a bakery-style result from simple, everyday ingredients.
Ingredients
- 1 cup ricotta cheese
- 1 cup flour
- 1 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the ricotta cheese and mix until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped strawberries.
- Divide the batter evenly among the prepared cupcake liners.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before dusting with powdered sugar and serving.
How to serve this dish
When it comes to serving Spring Strawberry Ricotta Cupcakes, simplicity shows best. A light dusting of powdered sugar makes them look dressed up without adding more sweetness, and a small spoonful of whipped cream or a dollop of mascarpone offers a lovely contrast to the tender crumb. For a brunch or tea, plate them alongside fresh berries and a pitcher of iced tea or lemon water. If you plan a dessert table, display them on a tiered stand—Spring Strawberry Ricotta Cupcakes look as pretty as they taste and invite people to take a small, satisfying portion.
Think about temperature: these cupcakes taste best at room temperature, so remove them from the fridge about 20 minutes before serving if you’ve stored them chilled. For a party, arrange a few garnishes on the platter—thin strawberry slices, a lemon wedge, or a sprig of mint—and let guests choose. I often set out a small bowl of extra ricotta sweetened with a touch of honey and vanilla; it acts like a light frosting and complements the fruit beautifully. If you want to pair a beverage, try a light coffee or a simple herbal tea that won’t overpower the delicate strawberry and ricotta flavors. You can also get a different ricotta-cupcake mood by trying my limoncello ricotta cupcakes for a citrusy contrast, which you can read about here: limoncello ricotta cupcakes. For family gatherings, I often serve the cupcakes on a pretty platter with napkins folded—simple, homey, and inviting.
Spring Strawberry Ricotta Cupcakes make a lovely small treat for kids and adults alike; they travel well to school events and neighborhood potlucks because they hold their shape and don’t need sticky frosting.
How to store it properly
Store Spring Strawberry Ricotta Cupcakes at room temperature in an airtight container for up to two days if your kitchen stays cool. If you want to keep them longer, refrigerate them in a single layer separated by parchment paper to prevent sticking; they will keep for up to five days in the fridge. Because ricotta adds moisture, refrigeration prevents spoilage but can slightly firm the crumb—bring them to room temperature before serving to restore that tender texture people love.
Freezing works well. Wrap cooled cupcakes individually in plastic wrap and place them in a freezer-safe container or bag for up to three months. Defrost overnight in the refrigerator and bring to room temperature before serving; a short warm-up in a 300°F oven for 5–7 minutes will revive the fresh-baked feel. If you dusted with powdered sugar before freezing, the sugar may darken; wait to dust until after thawing. For quick reheating from frozen, unwrap and heat a single cupcake in a microwave for 15–20 seconds or use a low oven for a few minutes, but watch closely so the fruit doesn’t overcook.
Label any stored cupcakes with the date so you rotate older batches first. Spring Strawberry Ricotta Cupcakes hold up well if you follow these storage tips, and the ricotta-rich crumb stays tender even after a short freeze.
What helps this recipe turn out right
A few small habits make Spring Strawberry Ricotta Cupcakes turn out reliably. Use room-temperature eggs and softened butter so the batter mixes evenly and traps air when you cream. Measure the flour correctly—spoon it into the cup and level it off with the back of a knife instead of scooping, which can pack the flour and make the cupcakes dense. Don’t overmix after adding the flour; mix just until the dry streaks disappear. Overworking the batter creates toughness.
Fold in the strawberries at the very end with a light hand. Bigger pieces give you juicy pockets of fruit; if you chop too small, the color will bleed and the batter may turn pink. For the ricotta, choose a full-fat variety and drain any excess liquid if it seems watery—excess whey can change the batter consistency. Bake the cupcakes in the center of the oven for even heat, and rotate the pan halfway if your oven runs hot on one side. A toothpick test gives you the best read: pull the cupcakes when a toothpick comes out mostly clean with a few moist crumbs.
Little timing details matter less than overall patience: cool the cupcakes before dusting with powdered sugar, avoid overfilling muffin cups, and keep batter at the right consistency. Follow these notes and Spring Strawberry Ricotta Cupcakes will reward you with tender, fragrant results every time.
Flavor variations
Spring Strawberry Ricotta Cupcakes adapt well to small flavor changes. Stir in a teaspoon of lemon zest for brightness, or add an ounce of melted white chocolate to the batter for a silkier, sweeter profile. If you love a nutty crunch, sprinkle chopped toasted almonds or pistachios on top after baking for texture contrast. For a more tropical turn, swap some strawberries for diced mango or freeze-dried strawberry pieces to concentrate the flavor.
You can turn these into mini cheesecakes by piping a small layer of sweetened ricotta or cream cheese into the center of each cupcake before adding the rest of the batter. Replace part of the flour with almond flour for a slightly denser, nuttier crumb—keep baking time steady and watch for golden tops. For a less sweet approach, halve the sugar and serve with a honey-sweetened ricotta dollop. Each of these tweaks keeps the basic method intact while giving you new ways to enjoy Spring Strawberry Ricotta Cupcakes throughout the season.
Frequently asked questions
Q: Can I make Spring Strawberry Ricotta Cupcakes without fresh strawberries?
A: Yes. Frozen strawberries work in a pinch; thaw and drain them well to avoid adding too much extra moisture. Chop them while still slightly frozen so they don’t bleed into the batter as you mix. You can also use freeze-dried strawberries folded in at the end for concentrated flavor without extra moisture.
Q: Will the ricotta make the cupcakes dense?
A: Not if you use full-fat ricotta and follow gentle mixing techniques. Ricotta adds moisture and tenderness, not density, when combined with properly creamed butter and eggs. Avoid overmixing after adding flour to keep the crumb light.
Q: Can I halve the recipe or double it?
A: Absolutely. This recipe scales well. If you double, bake in two pans and rotate them halfway through to ensure even browning. When halving, reduce baking time slightly and start checking for doneness a few minutes early.
Q: How do I get a domed top on the cupcakes?
A: Fill the liners about two-thirds full, and bake in a properly preheated oven. A slightly hotter initial oven (350°F as directed) and enough room in the pan for air circulation will encourage a gentle dome. Don’t overfill the cups.
Q: Can I use low-fat ricotta?
A: You can, but full-fat ricotta gives the best texture and flavor. Low-fat ricotta may produce a drier crumb; if you only have low-fat, consider adding a tablespoon of sour cream to boost moisture.
Conclusion
If you’re looking for another riff on ricotta and berries, you might enjoy the classic take found at strawberry ricotta muffins – Girl on the Range, which captures a similar bright, tender approach to berry-and-ricotta baking.
Print
Spring Strawberry Ricotta Cupcakes
- Total Time: 40 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Deliciously light and fluffy cupcakes made with fresh strawberries and creamy ricotta, perfect for potlucks or a sweet afternoon treat.
Ingredients
- 1 cup ricotta cheese
- 1 cup flour
- 1 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the ricotta cheese and mix until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped strawberries.
- Divide the batter evenly among the prepared cupcake liners.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before dusting with powdered sugar and serving.
Notes
These cupcakes can be stored at room temperature for up to two days, in the refrigerator for up to five days, or frozen for up to three months. For best texture, allow to come to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American