I have a fascination for Italian Ricotta Desserts that mix timeless ingredients with a distinctive twist. I blend all-purpose flour, granulated sugar, and fresh ricotta cheese with hints of lemon zest and vanilla extract to create these adorable cupcakes filled with delicate ricotta cream. They embody Italian culinary charm.

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I love experimenting with new twists on desserts and this Soffioni Abruzzesi recipe really surprised me. I discovered that combining ingredients like 200g all-purpose flour, 150g granulated sugar, and 3 large eggs can lead to a wonderfully light cupcake style pastry filled with fluffy ricotta cream.

I mix in 100g melted unsalted butter, 120ml whole milk, 10g baking powder, a pinch of salt, and 1 teaspoon of vanilla extract into the batter for that perfect consistency. When I blend in the filling made from 250g fresh ricotta cheese, 50g powdered sugar, zest of 1 lemon and 1/2 teaspoon vanilla extract, the result is a dessert that is as playful as it is delicious.

This recipe nails the charm of Italian Ricotta Pastry trends without being overly sweet. It’s a neat nod to traditional Italian Ricotta Desserts that I think you’ll really enjoy trying out.

Why I Like this Recipe

I like this recipe because the cupcakes have such a cute, homemade look that makes me feel all warm inside, and the flavor combo is just brilliant. I really dig the creamy ricotta mixed with a hint of lemon zest that brightens up every bite. It’s also super simple to whip together, which makes it perfect for a busy day when I still want something sweet and special. Lastly, there’s something so authentically Italian about them that reminds me of my travels and makes me feel like I’m enjoying a little slice of Italy at home.

Soffioni Abruzzesi are like these adorable little Italian cupcakes filled with a totale fluffy ricotta cream that’s both tangy and sweet. I mean, they’re easy enough to make that even on a hectic day I can whip up a tray and feel proud. They come out a bit imperfect sometimes, but that’s what makes them even more charming, ya know? They got that homemade vibe that I just love, and every time I take a bite I feel like I’m having a little pastel party in my mouth.

Ingredients

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All-purpose flour supplies carbs that give body and structure to these tasty pastries.
Granulated sugar adds sweetness and tenderness to the dough but can be overused.
Eggs offer protein and binding power, making the pastries rich and moist overall.
Melted butter adds richness and flavor while helping to create a soft crumb.
Fresh ricotta cheese lends a creamy texture and slight tang which balances the sweetness.
Whole milk contributes moisture and a bit of creaminess that enriches the flavor.
Zest of lemon adds fresh citrus notes and brightens the ricotta filling flavor.
Vanilla provides warm aromatic sweetness enhancing both the dough and ricotta filling.

Ingredient Quantities

200g all-purpose flour

150g granulated sugar

3 large eggs

100g unsalted butter, melted and cooled

120ml whole milk

10g baking powder

A pinch of salt

1 teaspoon vanilla extract

250g fresh ricotta cheese

50g powdered sugar

Zest of 1 lemon

1/2 teaspoon vanilla extract (for the ricotta filling)

How to Make this

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1. Preheat your oven to 350°F (around 180°C) and grease a muffin tin or line it with paper cups.

2. In a medium bowl, mix together 200g of all-purpose flour, 150g granulated sugar, 10g baking powder, and a pinch of salt.

3. In a separate large bowl, whisk the 3 large eggs, then add 100g melted and cooled unsalted butter, 120ml whole milk, and 1 teaspoon vanilla extract, stirring until well combined.

4. Slowly add the dry ingredients to the wet mixture, stirring gently just until the batter is smooth – try not to overmix or your cupcakes might turn tough.

5. Spoon the batter into the prepared muffin tin, filling each cup about half full.

6. In another bowl, combine 250g fresh ricotta cheese, 50g powdered sugar, the zest of 1 lemon, and 1/2 teaspoon vanilla extract for the filling; mix until the cream is fluffy and evenly sweet.

7. Make a small well in the center of each muffin cup’s batter using a spoon and fill it with a generous dollop of the ricotta mixture.

8. Carefully cover the ricotta filling with a little more batter if needed so it’s not too exposed.

9. Bake in the preheated oven for about 18-20 minutes, or until the tops are lightly golden and a toothpick inserted in the batter comes out clean.

10. Remove the soffioni from the oven, let them cool in the tin for a few minutes, then transfer to a wire rack and enjoy while warm.

Equipment Needed

1. Preheated oven (set to 350°F or 180°C)
2. Muffin tin or paper cupcake liners
3. Medium mixing bowl (for dry ingredients)
4. Large mixing bowl (for wet ingredients)
5. Additional bowl (for the ricotta filling)
6. Whisk (to beat eggs and mix batter)
7. Measuring cups and spoons (for accurate ingredient portions)
8. Spatula or stirring spoon (to gently fold the batter)
9. Toothpick (to check if the baked cupcakes are done)
10. Cooling rack (to let the cupcakes cool after baking)
11. Lemon zester (to get the zest of the lemon)

FAQ

How do I know when my batter is mixed well enough?

Just mix until you dont see any lumps. Overmixing might make your pastries tough so stop once it looks smooth.

Can I chill my dough before baking?

You can if you want. Letting it sit for about 30 minutes helps firm it up a bit but its not absolutely necessary.

Is there an alternative for ricotta if I cant find any?

Yes, you can try using cream cheese, but the flavor and texture will be a bit different.

How should i store these pastries if i have leftovers?

It’s best to eat them fresh, but you can keep them in an airtight container at room temperature for a day, or in the fridge for up to 2 days.

What should my oven temp be when baking?

Bake them at about 180 Celsius. Just keep in mind that every oven can vary so check around the 20-minute mark.

Soffioni Abruzzesi (Sweet Ricotta Pastries) Recipe Substitutions and Variations

Instead of granulated sugar, you could use brown sugar for a bit of molasses flavor that adds a nice twist.
If you don’t have unsalted butter, try using coconut oil. It will change the flavor slightly but still gives a good texture.
For whole milk, you can swap in almond or soy milk. Just keep in mind the flavor might be a little different.
Instead of baking powder, you can try using 1/4 teaspoon baking soda mixed with a touch of lemon juice, though it might not be exactly the same.
If you cant get fresh ricotta cheese, blend cottage cheese until smooth so it mimics the creamy texture you need.

Pro Tips

1. Be really careful not to overmix your batter; I’ve seen way too many people keep stirring past the point of smooth and then end up with tough muffins because of that.
2. Make sure your butter, eggs, and milk are all at room temperature before starting. This helps them combine better and can make a difference in how much your muffins rise in the oven.
3. When filling the muffin cups, try not to overfill them with the batter so there’s plenty of space for the ricotta swirl to show off and for the muffins to expand properly.
4. Lastly, pay close attention to your baking time. Even a minute or two extra in the oven can change the texture, so use a toothpick to check for doneness and take them out just as they’re perfectly golden.

Soffioni Abruzzesi (Sweet Ricotta Pastries) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Preheated oven (set to 350°F or 180°C)
2. Muffin tin or paper cupcake liners
3. Medium mixing bowl (for dry ingredients)
4. Large mixing bowl (for wet ingredients)
5. Additional bowl (for the ricotta filling)
6. Whisk (to beat eggs and mix batter)
7. Measuring cups and spoons (for accurate ingredient portions)
8. Spatula or stirring spoon (to gently fold the batter)
9. Toothpick (to check if the baked cupcakes are done)
10. Cooling rack (to let the cupcakes cool after baking)
11. Lemon zester (to get the zest of the lemon)

Ingredients

200g all-purpose flour
150g granulated sugar
3 large eggs
100g unsalted butter, melted and cooled
120ml whole milk
10g baking powder
A pinch of salt
1 teaspoon vanilla extract
250g fresh ricotta cheese
50g powdered sugar
Zest of 1 lemon
1/2 teaspoon vanilla extract (for the ricotta filling)

Directions

Preheat your oven to 350°F (around 180°C) and grease a muffin tin or line it with paper cups.
In a medium bowl, mix together 200g of all-purpose flour, 150g granulated sugar, 10g baking powder, and a pinch of salt.
In a separate large bowl, whisk the 3 large eggs, then add 100g melted and cooled unsalted butter, 120ml whole milk, and 1 teaspoon vanilla extract, stirring until well combined.
Slowly add the dry ingredients to the wet mixture, stirring gently just until the batter is smooth – try not to overmix or your cupcakes might turn tough.
Spoon the batter into the prepared muffin tin, filling each cup about half full.
In another bowl, combine 250g fresh ricotta cheese, 50g powdered sugar, the zest of 1 lemon, and 1/2 teaspoon vanilla extract for the filling; mix until the cream is fluffy and evenly sweet.
Make a small well in the center of each muffin cup’s batter using a spoon and fill it with a generous dollop of the ricotta mixture.
Carefully cover the ricotta filling with a little more batter if needed so it’s not too exposed.
Bake in the preheated oven for about 18-20 minutes, or until the tops are lightly golden and a toothpick inserted in the batter comes out clean.
Remove the soffioni from the oven, let them cool in the tin for a few minutes, then transfer to a wire rack and enjoy while warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.