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Apple spice cupcakes with ricotta icing

Alice Grandi (RicetteVegolose)


For the apple spice cupcakes

  • 50 g whole wheat flour
  • 1/2 teaspoon baking powder
  • 1 pinch of baking soda
  • 1 pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon grated nutmeg
  • 1 organic egg
  • 135 g applesauce
  • 45 g brown sugar
  • 3 tablespoons corn oil

For the ricotta icing

  • 80 g fresh ricotta cheese
  • 1 teaspoon honey
  • 1/2 teaspoon grated nutmeg


  • Preheat the oven to 350°F.
  • Mix together in a bowl the flour, baking powder, salt, baking soda and spices.
  • Mix in another bowl the egg, applesauce, oil and brown sugar.
  • Pour little by little the liquid ingredients into dry ones stirring with a whisk. Take care to mix just as long as the ingredients are incorporated: this is the secret for fluffy cupcakes and muffins!
  • Pour the batter into 4 cupcakes molds, filling them up to 3/4.
  • Bake the apple spice cupcakes for 25 minutes, then do the toothpick test to check if they are done. If the tootkpick comes out dry, take the cupcakes out from the oven and let them cool down.
  • Meanwhile prepare the ricotta icing: mix in a bowl the ricotta, honey and nutmeg using a whip to obtain a smooth mixture. Put in the fridge until ready to use.
  • When the cupcakes are completely cold, place the ricotta icing in a pastry bag and decorate them as you like.
  • Serve immediately or store the cupcakes in the fridge, take them out 15 to 20 minutes before serving.


The apple spice cupcakes with ricotta icing keep well in the fridge, close in an airtight container, up to 3 days. You can keep them decorated as the ricotta icing is pretty solid: it won't melt or lose its shape.
This recipe can be easily modified to make it suitable for vegans or eggs / lactose intolerants: just replace the organic egg with an hemp seeds, flax or chia "egg" (as I did in these vegan cakes recipe) and the ricotta with non-dairy cream cheese.
Adapted from Christina Lane