These Almond Ricotta Cupcakes are moist, nutty, and oh-so delightful. A perfect treat for brunch, birthdays, or everyday indulgence!

Scale

1 cup ricotta cheese

1/2 cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup almond flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sliced almonds (for topping)

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1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.

2. Cream butter and sugar until light and fluffy.

3. Beat in ricotta, then eggs one at a time, followed by vanilla.

4. Whisk together flour, almond flour, baking powder, and salt.

5. Fold dry ingredients into wet mixture until just combined.

6. Fill muffin cups 3/4 full and sprinkle with sliced almonds.

7. Bake for 20–25 minutes, until golden and a toothpick comes out clean.

8. Cool on a wire rack before serving.

Store at room temperature up to 2 days, refrigerate for 5 days, or freeze for up to 2 months. Toast almonds for extra flavor!