Ricotta-Orange Cupcakes

Ricotta-Orange Cupcakes

  • Servings: 12-14
  • Difficulty: easy
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The smell of orange baking is one of the most delicious aromas you could have in the kitchen.


I love to bake with orange in any form, juice, zest or extract, it taste delicious in cupcakes, cakes or pound cake, and I think the mix of orange juice with the ricotta cheese made this recipe as delicious as it can be.


It is moist, fluffy texture with the delicious flavor and aroma of the orange juice that I loved about it, and the added bonus its sugar free…


To my surprise this recipe made a good amount of wet batter, I was so worried that I might have added too much orange juice but it was already mixed and no going back…

I ended up with 24 cupcakes and 1 loaf and I was happy with that, the hubby gets his loaf and my co-workers get the cupcakes…


I made up this cake because I always tend to buy too many containers of ricotta cheese and I had a big gallon of orange Juice, so I started writing it, and this recipe was born.

.3 1/2 cups of all-purpose flour

.4 tbsp. corn starch

.1 cup large golden raisin

.1 1/2 cups whole milk ricotta cheese

.1 1/2 sticks room temperature butter

.2 cups sugar substitutes

.2 cups orange juice with pulp

.1 1/2 tbsp. baking powder

.1/2 tbsp. baking soda

.1/8 tsp. salt

.4 large eggs room temperature

.1 tbsp. vanilla extract

Preheat oven to 375

Line muffin pans and set aside, spray a loaf pan with none-stick vegetable spray, line with parchment paper, spray again, and set aside.

In a stand mixer with the flat beater attachment, cream the butter, add the sugar 1 cup at a time and mix well after each addition, beat for 2 minutes until its smooth and the sugar incorporated with the butter.

Add eggs one at a time mixing after each addition add vanilla extract and mix well.

Sift flour,corn starch, baking soda, salt, and baking powder.

On a low speed, add the flour mixer to the creamed butter in thirds alternating with the orange juice, starting and ending with the flour.

With ice cream scope, fill the cupcakes all the way.

Add the rest of the batter to the loaf pan.

Add 4-5 raisins to the top of each cupcake add the rest to the top of the loaf, do not mix.

Bake the cupcakes for 29-30 minutes

Bake the loaf for 40-45 minutes

Cool in the pans for 5 minutes, transfer to wire racks and cool completely before serving.

Top with fresh whipped cream, but I prefer there delicious orange flavor on its own. Enjoy!

Pumpkin Cupcakes

Pumpkin cupcakes

  • Servings: 12
  • Difficulty: easy
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You got to love the holiday, the smell of pumpkin and spices sure makes everything nice. I came up with this sugar-free pumpkin Cupcake when I had a leftover fresh pumpkin that I had made for pumpkin pie for Thanksgiving dinner, pumpkin freezes really well. added a secret ingredient to make it taste nuttier. these cupcakes are sweet, delish and definitely this recipe is a keeper.

pumpkin spice cupcakes

pumpkin spice cupcakes (2)

food pictures 007

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Blueberry, Pecan, and Raisin Muffins

Blueberry pecan muffins

  • Servings: 16-18
  • Difficulty: easy
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I created this scrumptious muffins recipe today for my older brother Gus, he is diabetic and not allowed to eat sweets anymore, so to satisfies his sweet tooth I made these scrumptious muffins for him and I wanted to share it with you.


.1/2 Cup Dry blueberry

.1/2 cup white Raisin

.1/2 cup chopped pecans

.1 Tsp. Baking Powder

.1 Tsp. Baking Soda

.1 Tbsp. vanilla extract

.1/2 cup quick oats

.1 Cup all purpose flour

.1 1/2 cup wheat flour

.1/2 Tsp. salt

.1 Cup Butter Milk

.1/2 cup Vegetable oil

.3 Eggs

.1 1/2 Sugar Substitutes

.1/4 Tsp. Ground Cloves

Pre heat oven to 370

In a large bowl mix Eggs, Sugar Substitutes and oil until pale yellow, add vanilla extract, and mix well.

In other bowl combine flours, salt, ground clove, quick oats, baking powder and baking soda, add dry ingredient to the egg and sugar mix alternating with the buttermilk starting and ending with the dry mix.

Add dry blueberry, Raisin and Pecan and stir well, do not over mix.

Scope the batter in to lined muffins pan with an ice cream scooper almost all the way full, they do not rise that much.

Bake for 25 minutes or until a toothpick comes out clean.

Makes 16-18 muffins

Sugar free Carrot Chiffon Cake or Cupcakes

Chiffon cupcake

  • Servings: 12
  • Difficulty: easy
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I do not think you will be able to eat just one of these scrumptious cupcake they are lighter than air.
If you like, your cupcakes to be sweeter up your sugar measurement but I think they are perfect this way, just the right sweetness when you add the frosting.

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.1 Egg yolk

.2 Tbsp. Vegetable oil

.1/2 Cup Carrot Juice

.2 Tbsp. freshly grated carrot

.1 1/2 Tsp. Vanilla Extract

.1 1/2 Tsp. Almond Extract

.1 1/4 Cup of flour

.2 1/2 Tsp. baking powder

.4 Egg white

.3/4 Tsp. Cream of Tarter

.1/2 Tsp. Baking Soda

.1/4 Tsp. Salt

.1 Tsp. Nutmeg


2 Cups of heavy cream

8 OZ of soften Cream Cheese

2 Cups Sugar Substitutes

2 Tbsp. Sugar Free thick Syrup

Pre heat oven 350

Add egg white to mixer bowl, whisk with cream of tartar until stiff peaks, set aside.

Whisk egg yolk with oil, sugar Substitutes, vanilla extract and almond extract until all mixed well.

Sift flour 3 times with baking powder, baking soda, and salt.

Add grated carrots to the carrot juice.

Add flour mix alternating with the carrot juice starting and ending with flour mix.

Add egg white by folding it carefully in to the batter.

Use an ice cream scoop to fill the cupcake-lined pan and bake for 19 minutes.

For making a cake, divide the batter evenly in two 9-inch cake pans.

Top the cake or cupcake with sugar free cream cheese frosting.

To make the frosting, add all ingredients in to the mixing bowl,and beat until it forms stiff peaks.