A dessert that’s sweet, fruity, and fresh!

Roasted Cantaloupe Cupcakes

Prep: 30 minutes
Cook: 50 minutes
Serves: 18

Cupcakes:

  • 3 cups cantaloupe, cubed
  • 2 cups ricotta cheese
  • 1/2 cup Our Family® Sugar
  • 2 tbsp. Our Family® Whole Milk
  • 2 large Our Family® Eggs
  • 1/4 cup Our Family® Unsalted Butter, melted
  • 1 1/2 cups Our Family® All-Purpose Flour
  • 2 tsp. Our Family® Baking Powder
  • 2 tsp. Our Family® Vanilla Extract

Frosting:

  • 2 sticks Our Family® Unsalted Butter, softened
  • 3 1/2 cups Our Family® Powdered Sugar
  • 1 tsp. Our Family® Vanilla Extract
  • Cantaloupe balls, for garnish
  • Fresh mint, for garnish
  1. Preheat oven to 400°F. Line a muffin tin with paper liners and set aside.
  2. Spread cantaloupe onto a parchment-lined baking sheet and roast for 20-25 minutes, or until soft and lightly golden. Let cool completely. Transfer cantaloupe to a food processor or blender and process until smooth. Lower oven temperature to 350°F.
  3. In a large bowl, beat together ricotta, sugar, milk, eggs, melted butter and 1/2 cup roasted cantaloupe puree. Mixture will be slightly lumpy. Add flour, baking powder and vanilla and mix until batter is just combined. Scoop batter into muffin tins and bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool for 5 minutes in pan before transferring to a wire rack to cool completely.
  4. While cupcakes cool, make frosting by beating butter with a hand- or stand-mixer until light and fluffy. Add powdered sugar, 1 tablespoon at a time, until all sugar has been incorporated and frosting is light and fluffy. Mix in vanilla and 1/3 cup roasted cantaloupe puree until combined.
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