Blueberry & Raspberry Ricotta Almond Cupcakes with Cream Cheese Frosting60

Posted by chockylit in Berries,Cheese,Italian-Inspired,Nuts (Sunday May 20, 2007 at 12:42 pm)

blueberry ricotta almond cupcake with cream cheese frosting

It was bound to happen. Can’t be pregnant, be a cupcake baker, and not make pink and blue cupcakes, right? I made these for the last day of birthing class. We have a snack break every class and it’s always filled with healthy savory treats. So, while I was bringing cupcakes, I wanted to make them relatively “healthy” (without sacrificing taste, of course).

This recipe is a slight variation from one I made a while back. I wanted to try using fresh almonds (hooray for vitamin E and “good” fat) instead of almond paste. The resulting cake was good, but not “almondy” enough. Next time around I would add a half teaspoon of almond extract. I actually really liked the grainy texture that the ground almonds added. But if this sounds unappealing to you, stick to the almond paste (or really grind the hell out of your almonds). As with the last recipe, this one turned out very moist. I could see these standing up to a few days of refrigeration.

I figured between the almonds, the berries, the eggs, the ricotta, and the cream cheese, I ended up with a fairly balanced treat. Fruits, healthy fats, protein, etc. to counter the heavy dose of sugar (yum, sugar). But to keep myself honest, I used my copy of Accuchef software to calculate the nutritional value. Scroll to the very end if you are curious, but perhaps some things are better left unknown…

On a side note, I have had to turn on comment moderation for the time being. So while it may seem like your comment has been posted, it will not show up on the blog until I approve it. This will hopefully be temporary. If anyone has any questions about this, feel free to email me directly.

~15 cupcakes / 350 degree oven

4 ounces almonds, slivered/peeled
1 cup + 2 tablespoons sugar
1/2 cup whole milk ricotta cheese
1 stick butter, unsalted/room temp
4 eggs, large/room temp
2/3 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup raspberries
1/2 cup blueberries

1. Grind almonds with 2 tablespoons sugar in a food processor until very fine. Transfer to the bowl of an electric mixer.
2. Gradually add the remaining 1 cup of sugar to the ground almonds while beating at low speed.
3. Add the ricotta and beat to combine.
4. While beating at low speed, add a tablespoon of butter at a time, waiting for the butter to incorporate until adding the next pat. The butter must be at room temperature or it will not incorporate well.
5. Stop the mixer, scrape the bowl, then beat at medium for about 2 minutes.
6. Crack eggs into a bowl and break up with a fork. At low speed gradually add eggs about a tablespoon at a time, waiting for the eggs to incorporate until adding the next bit.
7. Beat again at medium speed for about 2 minutes.
8. Measure out flour, salt, and baking powder into a bowl and whisk to combine.
9. With a rubber spatula, fold flour mixture into the cake batter until combined.
10. Wash and dry the berries. Toss with a small amount of flour. This will help keep the berries from sinking.
11. Fold berries into the batter.
12. Scoop batter into cupcake liners, about 2/3s full.
13. Bake at 350 for about ~25 minutes or until cake tester comes out clean

Note: I wanted “pink” and “blue” cupcakes so I divided the batter in two and added blueberries to one and raspberries to the other. You could do this, mix the berries, or even use different fruit.

blueberry ricotta almond cupcakes cooling
cooling cupcakes

Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4-5 cups sifted powdered sugar
1 teaspoon vanilla

1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment.
3. Beat butter and cream cheese at medium speed until creamy.
4. Add 4 cups of the powdered sugar and vanilla. Beat until combined.
5. Add more sugar until you get to the consistency and sweetness you like.

1. Frost cupcakes.
2. Top with a candy decoration, berries, or slivered almonds.

Note: I kneaded store-bought white fondant with gel food coloring, rolled out with a little corn starch to prevent sticking, and stamped out small shapes to top the cupcakes.

blueberry & raspberry ricotta almond cupcakes with cream cheese frosting

Approximate Nutritional Value per Serving

Without frosting
Per Serving: 216 Cal (50% from Fat, 9% from Protein, 41% from Carb); 5 g Protein; 12 g Tot Fat; 5 g Sat Fat; 5 g Mono Fat; 23 g Carb; 1 g Fiber; 16 g Sugar; 51 mg Calcium; 1 mg Iron; 78 mg Sodium; 84 mg Cholesterol

With frosting
Per Serving: 478 Cal (43% from Fat, 6% from Protein, 52% from Carb); 7 g Protein; 23 g Tot Fat; 12 g Sat Fat; 8 g Mono Fat; 63 g Carb; 1 g Fiber; 56 g Sugar; 70 mg Calcium; 1 mg Iron; 167 mg Sodium; 117 mg Cholesterol

60 comments for Blueberry & Raspberry Ricotta Almond Cupcakes with Cream Cheese Frosting »

  1. Those are darling! I love your flavor combos. I am definitely going to be making these.

    Comment by Lindsey — May 20, 2007 @ 1:58 pm

  2. MMMM these look and sound divine. (Despite the fat content – you’re right best not to think about some things)

    Comment by webfrau — May 20, 2007 @ 2:47 pm

  3. Holy jeez those are adorable!

    And add another holy jeez for the calorie count. It just figures that something so cute would be ridiculously unhealthy for you.

    I’ve actually been a longtime watcher of your blog, but this is the first time I’ve actually commented. I just wanted to let you know that your cupcakes are absolutely the most amazing thing I’ve ever seen ever.

    Great great job as always.

    Comment by Betty — May 20, 2007 @ 4:49 pm

  4. wow those look so cute & delicious! and without the frosting, calories aren’t that bad…

    Comment by jennlajenn — May 20, 2007 @ 5:48 pm

  5. Beautiful as always. I bet your classmates were thrilled!!!

    Comment by Summer — May 20, 2007 @ 6:01 pm

  6. lovely colours , specially as they come through the paper cups !

    Comment by Kate — May 20, 2007 @ 7:43 pm

  7. Isn’t that awesome…red cupcake for raspberries and blue cupcake for blueberries. I really think you should write your own cupcake book…I would definitely buy one!

    Comment by Rania — May 21, 2007 @ 1:11 am

  8. WOW,, these are amazing. I will definitely make these for the grandkids,, and myself of course. Did you say there was calories in these?? I didn’t see them!!!! lol Thanks again. Great job.

    Comment by Carol — May 21, 2007 @ 4:20 am

  9. What do my cupcakes shrink from the sides after baking? Your help, please? Many thanks.

    Comment by peetee — May 21, 2007 @ 8:59 am

  10. Yum!
    Beautiful color combinations and great flavors!
    I will be making these for an upcoming baby shower.

    Comment by Sophie — May 21, 2007 @ 9:16 am

  11. I’ve been a lurker for about a month now and I must say, I’m sooo jealous how smooth and velvety you get your frosting to be. How do you do it?

    Also, I ordered some of the baking cups from the water company…250 for $4..what a fantastic deal! now the tricky part is storing 250 cupcake bake cups….

    Thanks for the recipes and vibrant pictures. Good luck on the pregnancy! Are you going to find out if you’re having a boy or girl or keep it a surprise?

    Comment by Chelsea Alexander — May 21, 2007 @ 9:43 am

  12. These are absolutely lovely!
    First time around here and I think I’m hooked already. ;)
    Congrats on the baby!

    Comment by Patricia Scarpin — May 21, 2007 @ 10:34 am

  13. This is perfect timing! My friend’s darling baby girl is turning 1 this weekend and hopefully she’ll let me bring the pinks ones to the party! Also, I made a lemon almond polenta cake a while back and it only had 1c of the polenta. Most of what held the cake together were the processed almonds. While I didn’t find the texture too pleasing, everyone else absolutely loved the cake.

    Comment by Kat — May 21, 2007 @ 11:17 am

  14. SO CUTE!!! love how you put raspberries in some and blueberries in others. congrats on finishing your birthing class! now you just have to give birth! :o) when is the due date?

    Comment by kelpkim — May 21, 2007 @ 3:59 pm

  15. They look absolutely adorable! great for baby showers! Thanks for the great idea

    Comment by SimplePleasures — May 21, 2007 @ 6:22 pm

  16. How on earth do your cupcakes consistently turn out so beautifully? And that wonderfully smooth icing? Yeouch!

    Comment by Ellie — May 21, 2007 @ 6:53 pm

  17. Just looking at those cupcakes are making me hungry, and my next meal is a few more hours away!

    Comment by SanDiegoClubs — May 22, 2007 @ 2:09 am

  18. wow, yeah, not exactly healthy are they? but the are very cute looking {dare I say the blue ones are Cookie-Monster colored?} and thanks for the idea of almonds + ricotta + blueberry. I’ve been trying to come up with flavors that go with blueberry, besides other berries, and they are sometimes tricky. i think almond would be a great addition

    Comment by connie — May 22, 2007 @ 5:31 am

  19. SO CUTE! Soon you’ll be using baby food in your cupcakes (hey, pureed plums in a jar make for great cupcakes.)

    Comment by Garrett — May 22, 2007 @ 1:57 pm

  20. hi cheryl! i was wondering did you make the candy flowers on top yourself or purchase them? thanks! your cupcakes look amazing and sound delectable, as always.

    Comment by carol — May 22, 2007 @ 3:52 pm

  21. MMMMMM, terribly pretty and cute. I’m especially partial to the pink one. =)

    Comment by Victoria — May 22, 2007 @ 5:20 pm

  22. So yummy!! I like to use original cupcake liners but I don’t found them in Italy. Do you know of any place on line that sells them?? (Exactly like these…) Thanks!!

    Comment by Eleonora — May 22, 2007 @ 5:21 pm

  23. these r soo pretty.. we’re doin a baby shower at my office for a coworker, and i think i’ll make just the pink ones (she’s havin a girl).. so psyched!

    Comment by danielle bumblebee — May 23, 2007 @ 9:05 am

  24. Oh how I wish I could have been in your birthing class. Those are adorable!

    Comment by Kristen — May 23, 2007 @ 2:00 pm

  25. blueberries are wonderful! and your cupcakes look like something out of heaven..once again, always an inspiration, thank u :)

    Comment by diva — May 24, 2007 @ 4:47 am

  26. man! u’re a genius, I was just thinking of how to use my frozen blueberries that I bought by accident (well long story). Yum, your cupcakes looks really good!

    Comment by Swee — May 26, 2007 @ 8:57 am

  27. These look incredible! Very nicely done… I am definitely going to have to try baking these very cupcakes :)

    Comment by Victoria — May 26, 2007 @ 12:36 pm

  28. My daughter’s first birthday is in two weeks and I was looking for a special cake recipe to try. This one looks delicious, although I want to make it in a 12 inch cake pan. Do you think it would work? Do you have any baking suggestions? Best wishes with your pregnancy!!!

    Comment by Robyn — May 27, 2007 @ 6:18 pm

  29. Adorei o seu blog, simplesmente apaixonante os cupcakes, dá vontade de fazer todos.

    Comment by Paulinha — May 30, 2007 @ 9:05 am

  30. Yesterday was my first visit to your blog, and you INSTANTLY had me bowled over! I simply love every single recipe you have up here (never realized one could get so creative even with cupcakes!!) A good friend/colleague of mine was going for her maternity leave today,(it’s a boy) so the moment I saw this post, I decided I should try them out the same day (I must confess I’ve never made my own cupcakes!!) Your instructions were so simple and easy to follow even for a novice like me. I made only the blueberry ones, and they look fab! Thanks so much!! I’m definitely blogrolling you. :)

    Comment by Smitha — May 31, 2007 @ 6:34 am

  31. Hi! These cupcakes look absolutely yummy! I would like to make them, but unfortunately where I live, fresh blueberries and raspberries are hard to get or terribly expensive and not of good quality. I wondered if I could use frozen berries for this recipe. Thanks for all the glorious recipes you share with us.

    Comment by Barbara — June 1, 2007 @ 12:40 am

  32. wow, those are making my mouth water.

    Comment by Adele — June 2, 2007 @ 1:59 am

  33. This looks fantastic! I would love to make these for my sister-in-law’s shower… a general question- how would I pack and ship these cupcakes so they would arrive in 1 piece (is it worth it)?

    Comment by Vanessa — June 3, 2007 @ 1:41 pm

  34. Good lord these are heaven! We’ve made a couple dozen batches for various outings and they’re always the hit of the party! When is the cookbook coming out?!?!? Thanks for sharing!!!

    Comment by gp — June 3, 2007 @ 3:32 pm

  35. Cupcake Bakeshop by Chockylit…

    This is my favorite cupcake blog. Cheryl (a.k.a. Chokylit) bakes up some wickedly good flavor combos for her ever famous cupcakes. I love her pretty photos and commentary on her inspirations for each new cupcake and the experiments she conducts while…

    Trackback by Anonymous — June 4, 2007 @ 12:25 pm

  36. These look GORGEOUS! Makin’ them right now here in Germany. Thanks for sharing. & :-)

    Comment by Mona — June 6, 2007 @ 6:34 am

  37. About them not tasting “almondy” enough: you’re a much more accomplished baker than me so you may already know this, but that cherry-like almond flavor doesn’t come from the kind of almonds we roast and eat. It’s actually bitter almond flavor. Bitter almonds are toxic when eaten whole, but of course the almond extract made from them is not.

    Comment by Amy — June 7, 2007 @ 5:53 am

  38. they looks gorgeous. I have blueberries and raspberries, am certainly trying this! Good luck with your pregnancy!

    Comment by mandira — June 8, 2007 @ 11:14 am

  39. hey! i noe this is a silly question for 350 degrees or Fahreinheit?

    Comment by alison — June 9, 2007 @ 12:40 am


    Comment by rose — June 13, 2007 @ 6:17 pm


    Comment by rose — June 13, 2007 @ 6:26 pm

  42. Congratulations on your beautiful little girl! She is just gorgeous!

    Thank you also for so many great recipes and your very honest commentary on them.

    Comment by Dorothy B — June 14, 2007 @ 8:31 am

  43. dear chockylit! congratulations to your beautifull bady, all the best! you are one of my real life hearoes. just visiting your blog catapults me in a different universe. i will try these cuties with fresh cherries, thanks again for the inspiration.

    Comment by karin — June 29, 2007 @ 11:11 am

  44. Hello, where can I purchase those cup cake patty pans?

    Comment by Shaani — July 6, 2007 @ 3:40 am

  45. I love the idea of ‘healthy’ cakes! :-)
    I love your blog.
    I just ordered some of those little cupcake cases you use – they are fantastic. Thank you for sharing the information.
    And CONGRATULATIONS on the birth of Naomi! I am amazed you still find time to bake. I’m only just getting back into it and my son is 15 months old! My hat goes off to you!

    Comment by Karen — July 12, 2007 @ 12:52 pm

  46. u hve lovely foodblog…i like all the pictures

    Comment by zaitgha — July 19, 2007 @ 2:55 am

  47. They just came out of the oven. I was a little skeptical of how runny they were before going in but they came out just plumpy and cakey…

    Comment by Cat — July 19, 2007 @ 5:03 pm

  48. Just came across this post and here I am with a congratulations (!!!) and well wishes for amazing adventure with your newborn. :)

    Comment by Catherine — July 25, 2007 @ 8:23 pm

  49. i just made these… fucking delicious! i like stuff that’s not too sweet, and these were perfect.

    Comment by jewlia — August 2, 2007 @ 2:47 am

  50. i need proper cupcake cases, any suggestions on where i can find them in europe

    Comment by perkash — August 3, 2007 @ 11:37 pm

  51. hello!! i tried your recipe but it seemed like the cupcake collapsed in the middle after cooling but it rose while baking. i’m not quite sure where i went wrong. and the frosting was a lot!!

    erm.. is it possible to give the measurement instead of like “sticks” and stuff? cos it might be different here. thanks!!

    do get back to me if possible to assist me in that collapse. but nonetheless the taste is mindblowing!! love it!! thanks (:

    Comment by nadiah — September 6, 2007 @ 1:17 pm

  52. hey

    these cakes look really good

    im wanting to make some

    but im english so of course the quantities make no sense

    im just wondering if the cup quantities you used were all the same

    as in does one cup weigh the same in grams for the ricotta and the flour?

    if you could get back to me that would be great



    Comment by Emma — September 8, 2007 @ 7:33 am

  53. hey my name is Lauren Evie Heeley i think you cakes look amazing. I was womdering if you could help me out with my food tech project becuse i am making a healthy cake but i am finding out what healthy actually is and what i can put in my healthy cake so if you could help me i would be very gratful many thanks from ,lauren

    Comment by Lauren Heeley — September 25, 2007 @ 9:22 am

  54. I knew I HAD to make these cupcakes, so I did, and they were truly AMAZING!! Thank you soo much for the great recipes.

    Comment by Teresa — January 12, 2008 @ 1:38 pm

  55. I just finished practicing making this frosting that I plan on using on cupcakes for my son’s first birthday. My frosting came out chunky – is it possible the cream cheese was not cold enough? I also tried mixing in some smashed blueberries for color/flavor, but they didn’t add enough flavor b/c the powdered sugar is so over powering. How could I get this to taste more like blueberry frosting and less like blueberry-colored frosting?

    Thanks for your wonderful inspiration!

    Comment by Nicole from: For the Love of Food — January 19, 2008 @ 10:34 am

  56. hi, i just wanted to stop by and thank you for this recipe, it was delicious!! i blogged some photos here:
    i also made your red velvets that were ok, but these were really different and special.

    Comment by kim — March 11, 2008 @ 1:41 pm

  57. They are adorable! wow and congrats on the baby!! How exciting :)

    Comment by Rhiannon — January 3, 2010 @ 10:02 pm

  58. Hey there!
    I just made those wonderful cupcakes and they taste absolutely fabulous!
    But the frosting would have been way too sweet for me, I only used one cup of sugar, some lemon juice and a bit more butter to keep the consistency.

    Comment by tristesse — March 21, 2010 @ 3:18 am

  59. These are awesome! MY wife loved them.

    Comment by San Diego DUI Attorney — December 27, 2010 @ 11:12 am

  60. Amazing post! I really enjoy this blog specially the way of presentation. Most interesting thing in this cupcakes is color combination and favor. Thanks for the great effort. Keep it up.

    Comment by Cupcakes — September 25, 2012 @ 4:49 am

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