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So you have got guest coming in about an hour, lunch is progressing right on track, the drink is chilling. You are on top of your stuff, then it hits you - Crap ! I have no dessert to serve.

What's a girl to do, can't run to the store because you risk burning the meal or screwing up food perfection (if you turn it off the oven).

How many times has that happened to you ? For me - more often than not.

But it was in one of those -  " What to do? " moments that this banana ricotta cupcake was created.

As a foodie and food blogger --- I tend to document a lot of my cooking adventures - just in case I get a real gem and this recipe - well, it is a real gem and very easy to put together.

Lunch and dessert was a massive success !!!



  • 1 cup finely diced banana (about 1 ½ banana)
  • 1 cup flour, all purpose
  • ¾ cup ricotta cheese
  • ½ cup sugar
  • 2 tsp vanilla extract
  • 1 stick butter (at room temperature)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 eggs

How to

In a mixer or using a hand mixer, whisk butter and sugar together until you have a smooth consistency.  Whisk in the ricotta cheese, once combined, add in vanilla extract. Keep mixing; add in the egg, one at a time until mixture is combined. Then add banana to the mixture and lightly combine – I used a spatula to combine in the banana, so I don’t over mix it.

Sift flour, baking powder, baking soda and salt into the mixture and whisk together till mixture is combined. 

Line muffin pan with cupcake paper; Scoop batter into muffin pan using an ice cream scoop. Bake in oven at 325 F for 18 to 20 minutes. Use toothpick to check the doneness of the cupcake at about 18 minutes, if it come out clean, then the cake is done. Take it out of the oven and let it cook down.

Ricotta Cream Cheese Frosting


  • 4 oz cream cheese
  • 3 tbs butter
  • ¼ cup ricotta cheese
  • 1 ¾ cup powdered sugar

How to

Use a mixer to whisk cream cheese, butter and ricotta cheese. Once it is combine, add in powdered sugar, ¼ cup at a time until you have a creamy consistency. Use a piping bag or frosting spatula to frost cake.

Place in fridge until ready to serve. Let it seat at room temperature for 10 minutes before serving.