Red White & Blueberry Ricotta Cupcakes
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| Serves | 16 full size or 24 mini |
| Dietary | Diabetic |
| Meal type | Dessert |
| Misc | Child Friendly |
Ingredients
- 2 cups Ricotta cheese
- 2 cups All purpose flour
- 1 cup yogurt
- 6 teaspoons Raw sugar or brown sugar
- 2 cups Strawberries
- 1 cup Blueberries
- 8oz Cream Cheese
- 1 stick Butter
- 2 Eggs
Note
Substitute the sugar with agave nectar to make this cupcake diabetic friendly
Directions
| Chop strawberries into small pieces Mix ricotta with flour, eggs, 1/2 stick butter and 4 tsp of sugar. Blend for 4 minutes Gently blend in strawberries to flour mixture Pour into cupcake baking pan and bake at 350 degrees for 15 - 20 minutes Blend 8 ounces of cream cheese with 1/2 stick of butter and 2 tsp brown sugar till smooth Top cupcakes with cream cheese frosting and decorate with berries | |
Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!