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Cottage Cheese Cupcakes

These moist and subtly sweet Cottage Cheese Cupcakes are quick to prepare, perfect for unexpected guests, and can be enjoyed plain or dressed up with a sprinkle of powdered sugar.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: International
Calories: 150
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 2 large eggs
  • 100 grams granulated sugar
  • 1 teaspoon vanilla sugar Can be substituted with regular sugar and vanilla extract.
  • Pinch salt
  • 80 grams unsalted butter, melted Shouldn't be too hot when added to the egg mixture.
  • 130 grams cottage cheese Key ingredient for moisture and tender crumb.
  • 150 grams all-purpose flour
  • 1 teaspoon baking powder
  • 80 grams raisins Can be substituted with chopped nuts or dried cranberries.

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F). Grease your baking pan with butter.
  2. In a mixing bowl, whisk together the eggs, granulated sugar, vanilla sugar, and salt until light and frothy.
  3. Melt the butter, let it cool slightly, then add it along with the cottage cheese to the egg mixture. Stir thoroughly until combined.
  4. Sift in the flour and baking powder, mixing until smooth but do not overmix.
  5. Gently fold in the raisins.
  6. Pour the batter into the prepared baking pan and smooth the top.
  7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow to cool in the pan for about 10 minutes before transferring to a wire rack.
  9. Optional: Sprinkle powdered sugar on top before serving.

Notes

For a special touch, serve with fresh fruit or vanilla ice cream. Store leftovers in an airtight container for up to 3 days or refrigerate for up to a week.