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
Scale
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
- â…“ 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
