I was gifted a bag of gluten-free flour, and had absolutely no idea what to do with it. I happened to see an article that said gluten-free flour is actually better for making cupcakes with a more even crumb, and since I’ve been wanting to figure out uses for my gluten-free flour decided – what the heck, I’d give it a try. I also had another big tub of ricotta from my cheese buddy, so… lemon ricotta cupcakes. My boyfriend and I are not generally cupcake people, but even we really liked them. My friends are cupcake people, and they LOVED them. So I’m happy to report I now have a use for that gluten-free flour!

Guessipe

• 1 1/4 cup gluten-free flour
• 3 TBSP corn starch
• 1 cup sugar
• 1 TBSP lemon zest
• 2 tsp baking powder
• 1/4 tsp salt
• 1 stick butter, softened
• 2 eggs, room temp
• 1/2 cup ricotta
• 1/4 cup almond milk
• 3 TBSP lemon juice
• 2 tsp vanilla

frosting

• 1 cup ricotta
• 1 cup heavy cream
• 1/3 cup powdered sugar
• 1 TBSP lemon juice
• 1 tsp lemon zest

Mix the flour, corn starch, sugar, lemon zest, baking powder, and salt together.

Mix in the butter until the mixture resembles a course meal. Beat in the eggs one at a time. Add the ricotta, almond milk, lemon juice, and vanilla and mix until combined.

Divide the batter evenly among 12 cupcake liners. Bake at 350 degrees F for 20 minutes.

While the cupcakes are cooling, make the Frosting by whipping together the ricotta, heavy cream, and powdered sugar until stiff peaks form.

Mix in the lemon juice and lemon zest until combined.

Pipe frosting onto cooled cupcakes.