Cottage Cheese Cupcakes Recipe

Name: Cottage Cheese Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. creamed cottage cheese; 1/4 c. butter or margarine; 1 3/4 c. brown sugar, packed; 1 lemon rind, grated; 1 egg, beaten; 1 1/2 c. flour (unsifted); 1/2 tsp. salt; 1/2 tsp. baking soda; 1/2 tsp. cinnamon; 1/4 tsp. ginger; 1/4 tsp. nutmeg; 1 c. dates or raisins, chopped

Servings: persons

1 1/2 c. creamed cottage cheese
1/4 c. butter or margarine
1 3/4 c. brown sugar, packed
1 lemon rind, grated
1 egg, beaten
1 1/2 c. flour (unsifted)
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 c. dates or raisins, chopped

1
Put cottage cheese through sieve or strainer.
2
Preheat oven to 350u00b0 (moderate).
3
Grease muffin tins or line them with paper cupcake liners.
4
Cream the butter and 3/4 cup brown sugar until light and fluffy.
5
Add lemon rind and egg; beat well.
6
Add cottage cheese and remaining brown sugar; mix thoroughly.
7
Mix dry ingredients thoroughly.
8
Blend well with cottage cheese mixture. Fold in dates or raisins.
9
Fill muffin tins about 2/3 full.
10
Bake 30 to 35 minutes.

1241

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 c. creamed cottage cheese, 1/4 c. butter or margarine, 1 3/4 c. brown sugar, packed, 1 lemon rind, grated, and more.

Yes, Cottage Cheese Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cottage Cheese Cupcakes

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