Sort ingredients
drsemmel
QR Code
Listen
Pdf
Bring Ingredients to Room Temperature: Fill two containers with hot water from your tap. Submerge the whole milk ricotta in its original container (still sealed) in one container and the 3 eggs in the other. Leave them in the hot water for about 10-15 minutes.
Prep: Preheat your oven to 350°F (175°C). Line your cupcake pan with cupcake liners.
Mix Wet Ingredients: In a large bowl, combine 1⅔ cups Galbani whole milk ricotta cheese, 1½ cups white sugar, ¾ cup avocado oil, ½ tablespoon vanilla bean paste, and 1½ teaspoon almond extract. Mix until fully combined and the batter becomes smooth. Add 3 room temperature eggs and mix well.
Add Dry Ingredients: To the wet ingredients add 1½ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. Whisk together until just combined. Be careful not to overmix.
Bake: Pour about ⅓ cup of batter into each cupcake liner in the pan and place it in the preheated oven. Bake at 350°F (175°C) for about 20-25 minutes, or until a toothpick inserted into the center comes out with a few crumbs on it. Let the cupcakes cool completely while you make the frosting.
Cool, frost & serve: Once the cupcakes have cooled completely, frost with the Cream Cheese frosting and enjoy!