Ricotta and Almond Paste Cupcakes with Raspberries and Cream Cheese Frosting

Cupcakes fit for a Bridal Shower! (Which is what I made them for!) These cupcakes are a modified recipe from Chocylit's now defunct Cupcake Bakeshop:

 Cupcake Bakeshop

Still, she has many fine recipes to look through on the website. These are my favorite, though! They are always a hit, and the recipe turns out perfectly each time.

Ricotta Raspberry Almond Cupcakes
With Cream Cheese Frosting
Adapted from http://www.cupcakeblog.com/

~18 cupcakes / 350 degree oven

7 ounces almond paste (not marzipan)
3/4 cup sugar
1/2 cup whole milk ricotta cheese
1 stick salted butter/ room temp
4 eggs, large/room temp
2/3 cup flour
1/4 teaspoon baking powder
1 cup raspberries OR ½ cup raspberries and ½ cup blueberries (FRESH, only)

1. beat almond paste at low speed to loosen up, about 30 seconds
2. gradually add sugar while beating at low speed
3. continue to beat at low speed for 1 minute or so
4. add the ricotta and beat to combine
5. while beating at low speed, add a tablespoon of butter at a time, waiting for the butter to incorporate until adding the next pat
6. stop the mixer, scrape the bowl, beat at medium for about 2 minutes until fluffy
7. crack eggs into a bowl and break up with a fork
8. at low speed gradually add eggs about a tablespoon at a time, waiting for the eggs to incorporate until adding the next bit
9. beat again at medium speed for about 2 minutes
10. measure out flour and baking powder into a bowl and whisk to combine
11. Gently mix or fold the flour and baking powder into batter
12. fold in raspberries
13. scoop batter into cupcake liners, fill about 1/2 inch from the top (3/4 full)
14. bake at 350 for about 20 minutes or until cake tester comes out clean

Frosting:

1 8oz package cream cheese
½ stick butter/ room temp.
3-4 cups sifted powdered sugar
1 teaspoon vanilla
Food coloring if desired

1. Beat butter and cream cheese at medium speed till creamy.
2. Add sugar and vanilla, beat till combined.