• Yields: 12–14 mini cakes

  • Prep time: 10 minutes

  • Bake time: 20–25 minutes

Ingredients

  • 1 cup Whole milk ricotta cheese (drained of excess liquid)

  • 2 large Eggs

  • 1/2 cup Granulated sugar

  • 1 tsp Vanilla extract

  • 1/2 cup All-purpose flour

  • 1 tsp Baking powder

  • 1/4 tsp Salt

  • Zest of 1 lemon (optional, for a bright citrus note)

  • Powdered sugar (for dusting)

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 190°C (375°F). Generously grease a mini muffin tin or a small decorative baking dish with butter or non-stick spray.

  2. Mix Wet Ingredients: In a medium bowl, whisk together the ricotta cheese, eggs, sugar, and vanilla extract until the mixture is smooth and creamy. If using lemon zest, stir it in now.

  3. Combine Dry Ingredients: In a separate small bowl, sift together the flour, baking powder, and salt.

  4. Fold Together: Gently fold the dry ingredients into the ricotta mixture using a spatula. Mix just until combined—do not overmix, or the puffs will lose their airy texture.

  5. Bake: Scoop the batter into the prepared tin, filling each cup about 3/4 full. Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

  6. Cool and Finish: Let them cool in the pan for about 5 minutes before transferring to a wire rack. While still slightly warm, dust generously with powdered sugar as seen in your photo.