Cannoli Cupcakes Recipe
If you’re ready to wow everyone at your next gathering, Cannoli Cupcakes are about to become your new favorite showstopper. Imagine the beloved flavors of a classic Italian cannoli—creamy ricotta, rich mascarpone, a hint of cinnamon and chocolate—tucked inside a soft, fluffy cupcake and finished with a swirl of luscious frosting. Each bite is a little celebration, balancing sweet, spiced, and creamy notes, and perfect for anyone craving that iconic dessert in cupcake form. Whether you’re an Italian dessert devotee or a cupcake enthusiast, these Cannoli Cupcakes bring all the joy of a bakery treat straight to your kitchen.
Ingredients You’ll Need
What I love most about Cannoli Cupcakes is that the ingredient list is simple, yet every component has a specific role in creating the perfect bite. Each ingredient brings something special to the table, making this recipe both accessible and unforgettable.
- All-purpose flour: Provides the cupcake structure and keeps them soft and tender.
- Baking powder: Ensures the cupcakes rise beautifully for that bakery-style dome.
- Salt: Balances the sweetness and enhances all the other flavors.
- Unsalted butter: Adds moisture and a rich, buttery flavor to both the cupcakes and frosting.
- Granulated sugar: Sweetens the cupcakes just right without overpowering the filling.
- Large eggs: Bind the batter and give the cupcakes a fluffy, light crumb.
- Vanilla extract: Brings warmth and rounds out the flavors in the cupcake, filling, and frosting.
- Almond extract (optional): Adds a subtle, nutty background for extra sophistication.
- Whole milk: Keeps the cupcakes moist and helps incorporate all the ingredients smoothly.
- Whole milk ricotta: The heart of the cannoli filling—make sure it’s well-drained for the creamiest texture.
- Mascarpone cheese: Lends richness and that signature silky mouthfeel to the filling.
- Powdered sugar: Sweetens the filling and frosting without any graininess.
- Cinnamon: Adds a classic cannoli warmth and spice to the filling.
- Mini chocolate chips: For a delightful bit of crunch and chocolatey surprise in every bite.
- Milk or heavy cream: Helps achieve the perfect, pipeable consistency for the frosting.
- Mini chocolate chips or crushed cannoli shells: The finishing touch for a gorgeous, bakery-worthy presentation.
How to Make Cannoli Cupcakes
Step 1: Mix the Dry Ingredients
Start by whisking together your flour, baking powder, and salt in a medium bowl. This quick step ensures your leavening is evenly dispersed, so every cupcake rises just right—no lopsided surprises here!
Step 2: Cream Butter and Sugar
Grab a large bowl and beat the softened butter with sugar until it’s light and fluffy, about 2 to 3 minutes. This is where the magic starts: creaming incorporates air, giving your Cannoli Cupcakes that irresistible, tender crumb.
Step 3: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in vanilla extract and, if you’re feeling fancy, almond extract for a subtle, nutty note that pairs beautifully with the ricotta filling.
Step 4: Combine Wet and Dry Ingredients
Add your dry ingredients to the wet mixture in three parts, alternating with the milk—you’ll start and finish with the flour. This method keeps your batter smooth and ensures a soft, even crumb. Mix just until everything comes together; over-mixing can make cupcakes tough.
Step 5: Bake the Cupcakes
Divide the batter among your lined muffin tin cups, filling each about two-thirds full. Bake at 350°F (175°C) for 18 to 20 minutes; a toothpick should come out clean when they’re done. Let the cupcakes cool completely before filling and frosting—patience pays off!
Step 6: Prepare the Cannoli Filling
While the cupcakes are cooling, beat together ricotta, mascarpone, powdered sugar, cinnamon, and vanilla until smooth. Fold in the mini chocolate chips for that classic cannoli crunch. Pop the filling in the fridge so it firms up and is easy to spoon into your cupcakes later.
Step 7: Make the Frosting
Beat butter until creamy, then gradually add powdered sugar, vanilla, and milk or cream until you have a light, fluffy, pipeable frosting. If you want extra cannoli flair, you can even add a pinch of cinnamon here!
Step 8: Assemble the Cannoli Cupcakes
Once the cupcakes are cool, use a cupcake corer or small knife to remove the centers. Fill each with a generous spoonful of cannoli filling, then pipe the frosting high on top. Finish with a sprinkle of mini chocolate chips or a dusting of crushed cannoli shells for that irresistibly authentic look.
How to Serve Cannoli Cupcakes
Garnishes
The magic is in the finishing touches! A shower of mini chocolate chips or a scattering of crushed cannoli shells makes Cannoli Cupcakes look like they just came from a fancy bakery. For a pop of color and flavor, a light dusting of powdered sugar or a sprinkle of pistachios can take things to the next level.
Side Dishes
These cupcakes are rich and satisfying on their own, but if you want to round out a dessert spread, try serving them with fresh berries or a simple fruit salad. The light, tart fruit flavors are a lovely match for the creamy filling and sweet frosting.
Creative Ways to Present
You can get playful with presentation by arranging the cupcakes on a tiered stand for a festive centerpiece, or nestle each cupcake into a decorative cupcake wrapper. For parties, consider serving with mini espresso cups or tiny cannoli shells on the side for dipping extra filling!
Make Ahead and Storage
Storing Leftovers
If you have any Cannoli Cupcakes left, store them in an airtight container in the refrigerator. The filling stays fresh and creamy for up to three days, though the cupcakes are always best enjoyed at room temperature for the softest texture.
Freezing
To freeze, wrap unfilled cupcakes tightly in plastic wrap and store in a freezer-safe bag for up to two months. Cannoli filling and frosting are best made fresh, but you can freeze them separately in airtight containers if needed. Thaw everything overnight in the fridge before assembling.
Reheating
There’s no need to reheat Cannoli Cupcakes, but if you’ve stored them in the fridge, let them sit at room temperature for 30 minutes before serving. This helps the cupcake and filling regain their ideal softness and flavor.
FAQs
Can I use part-skim ricotta for the filling?
While whole milk ricotta gives the best creamy texture, part-skim will work in a pinch—just be sure to drain it thoroughly to avoid a watery filling.
How do I keep the filling from making the cupcake soggy?
Make sure your ricotta is very well-drained and only fill the cupcakes once they are completely cool. This keeps the centers deliciously creamy without soaking into the cake.
Can I make Cannoli Cupcakes gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free baking blend, and check that your other ingredients are gluten-free. The results are just as delicious and crowd-pleasing.
What’s the best way to core cupcakes for filling?
You can use a dedicated cupcake corer for quick, uniform holes, but a small paring knife works just as well. Simply cut a small circle out of the center and gently remove it to create space for the cannoli filling.
Can I double this recipe for a party?
Yes, you can easily double (or even triple) the recipe to make a big batch of Cannoli Cupcakes. Just be sure to mix the batter in batches so everything combines evenly and bakes up perfectly.
Final Thoughts
If you’re looking for a dessert that’s both comforting and a little bit fancy, Cannoli Cupcakes truly fit the bill. They’re a guaranteed crowd-pleaser, bursting with classic Italian flavors and plenty of homemade love. Give them a try and watch them disappear—your friends and family will thank you!
Print
Cannoli Cupcakes Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delicious Italian-American Cannoli Cupcakes feature a moist cupcake base filled with a creamy ricotta and mascarpone filling, topped with a smooth vanilla buttercream frosting and garnished with mini chocolate chips or crushed cannoli shells. Perfect for dessert lovers who enjoy the classic flavors of cannoli in cupcake form.
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ½ cup whole milk
For the Cannoli Filling:
- 1 cup whole milk ricotta, drained if watery
- ½ cup mascarpone cheese
- ½ cup powdered sugar
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- ⅓ cup mini chocolate chips
For the Frosting:
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1–2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Mini chocolate chips or crushed cannoli shells for garnish
Instructions
- Make the Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt to combine the dry ingredients evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes. This aerates the mixture, essential for a tender cupcake.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition to ensure full incorporation. Stir in the vanilla and optional almond extracts for added flavor depth.
- Combine Batter: Alternately add the dry ingredients and milk to the wet mixture in three parts each, beginning and ending with the flour mixture. Mix only until combined to avoid overworking the batter.
- Bake the Cupcakes: Evenly divide the batter among the prepared cupcake liners. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before filling and frosting.
- Make the Filling: In a medium bowl, beat ricotta, mascarpone, powdered sugar, cinnamon, and vanilla extract until smooth and creamy. Gently fold in mini chocolate chips. Refrigerate until ready to use.
- Make the Frosting: Beat the softened butter until creamy in a large bowl. Gradually add powdered sugar, vanilla extract, and milk until the frosting reaches a light and pipeable consistency suitable for decorating.
- Assemble the Cupcakes: Using a small knife or cupcake corer, carefully remove the centers of each cooled cupcake. Fill each cavity with a spoonful of the cannoli filling. Pipe the prepared frosting over the filled cupcakes and garnish with mini chocolate chips or crushed cannoli shells for an authentic touch.
Notes
- Ensure the ricotta is well-drained to prevent a watery cannoli filling.
- Store assembled cupcakes in the refrigerator but bring them to room temperature before serving for best texture and flavor.
- Almond extract is optional but enhances the flavor, adding a subtle nuttiness.
- For a lighter frosting, adjust milk or cream to achieve your preferred consistency.
- Mini chocolate chips can be substituted with finely chopped dark chocolate for a richer taste.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sugar: 38 g
- Sodium: 170 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
