Cannoli Cupcakes Recipe

If you’re looking for a playful twist on a beloved Italian classic, look no further than Cannoli Cupcakes. These little treats combine the tender crumb of a homemade cupcake with the dreamy, creamy goodness of cannoli filling, all crowned with a silky mascarpone frosting. Each bite is filled with sweet ricotta, rich chocolate chips, and that unmistakable hint of almond and vanilla, making these cupcakes totally irresistible for dessert-lovers and cannoli fans alike.

this Recipe

Ingredients You’ll Need

The magic of Cannoli Cupcakes comes from simple, quality ingredients—each one bringing memorable flavor, moisture, and a bit of Italian flair. Be sure to use the freshest dairy you can find for the creamiest results, and don’t skip the draining step for ricotta!

• All-purpose flour: This forms the structure for light, fluffy cupcakes every time.
• Baking powder: Gives your cupcakes the perfect lift and soft texture.
• Salt: Just a little sharpens all the other flavors beautifully.
• Unsalted butter (softened): For a moist crumb and rich, buttery flavor.
• Granulated sugar: Sweetens the cupcakes and helps with a golden finish.
• Eggs: Add structure, color, and a touch of richness.
• Vanilla extract: Enhances the flavor profile with classic warmth.
• Almond extract: Adds a subtle, nutty note reminiscent of traditional cannoli shells.
• Milk: Keeps the cupcakes tender and soft.
• Ricotta cheese: Lends moisture and that unmistakable cannoli flavor (used twice: in cupcakes and filling!).
• Mascarpone cheese: Adds ultra-creamy texture to both filling and frosting.
• Powdered sugar: Sweetens the filling and creates a dreamy, smooth frosting.
• Cinnamon: Just a pinch brings warmth and depth.
• Mini chocolate chips: For little bursts of chocolate in every bite.
• Heavy cream: Makes the frosting extra fluffy and dreamy.

How to Make Cannoli Cupcakes

Step 1: Prep Your Oven and Tin

Preheat your oven to 350°F (175°C), and line a standard 12-cup muffin pan with paper liners. This ensures your Cannoli Cupcakes bake up evenly and slip out of the tin with zero fuss.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This quick step ensures even texture—nobody likes a lumpy cupcake! Set aside so it’s ready when you start combining with the wet ingredients.

Step 3: Cream Butter and Sugar

Using a hand mixer or stand mixer, beat softened butter with the sugar until the mixture looks light and fluffy, about 2-3 minutes. This aerates the batter, making your Cannoli Cupcakes tender and soft.

Step 4: Add Eggs and Flavorings

Beat in the eggs, one at a time, ensuring each is fully incorporated. Then stir in the vanilla and almond extracts—the combination creates that special bakery-style flavor we all crave.

Step 5: Add Ricotta and Alternate Flour & Milk

Mix in the ricotta cheese just until combined—it makes your cupcakes extra moist. Then, with the mixer on low, alternate adding the dry mixture and milk, starting and ending with flour. Mix until just combined for the best, fluffiest results.

Step 6: Bake the Cupcakes

Divide the batter evenly among your cupcake liners (about two-thirds full each). Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely before moving on—patience makes for perfect Cannoli Cupcakes!

Step 7: Prepare the Cannoli Filling

While cupcakes cool, grab a clean bowl and beat together the drained ricotta, mascarpone, powdered sugar, vanilla, and cinnamon. Once smooth and creamy, gently fold in mini chocolate chips for a true cannoli experience. Spoon the mixture into a piping bag or plastic bag with the tip cut off.

Step 8: Fill the Cupcakes

Using a small knife or a cupcake corer, cut a shallow hole from the center of each cupcake (don’t go too deep). Pipe about a teaspoon of filling inside each hollow and replace the tops for a neat finish.

Step 9: Make the Mascarpone Frosting

In a large bowl, beat the butter until creamy. Gradually add powdered sugar, mixing well between additions. Beat in mascarpone and vanilla, then drizzle in heavy cream one tablespoon at a time until the frosting reaches a fluffy, pipeable consistency. Swirl or pipe onto cupcakes as generously as your heart desires!

How to Serve Cannoli Cupcakes

Garnishes

Dress up your Cannoli Cupcakes with a sprinkle of mini chocolate chips, a dusting of powdered sugar, or a scatter of chopped pistachios for that signature finish. For special occasions, a mini cannoli perched on top is a show-stopping touch that’ll make everyone grin.

Side Dishes

Pair these cupcakes with a shot of espresso, a creamy cappuccino, or even a refreshing limoncello if you’re feeling festive. A fruit salad with berries and orange zest also makes a colorful, fresh counterpoint to the rich cupcakes.

Creative Ways to Present

Arrange Cannoli Cupcakes on a cake stand for a dramatic dessert table centerpiece. Or, serve each in a decorative cupcake wrapper with a tiny Italian flag pick for an extra hint of fun. For parties, try offering a cupcake decorating “bar” and let guests garnish their own with favorite toppings.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cannoli Cupcakes in an airtight container in the refrigerator. Because of the ricotta and mascarpone filling, they’re best enjoyed within 2-3 days for ultimate freshness and texture. Just let them sit at room temperature for about 20 minutes before serving for the creamiest bite.

Freezing

You can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap, then in foil, and storing in a zip-top freezer bag for up to 2 months. Thaw overnight in the fridge. For the filling and frosting, it’s best to make these fresh, as dairy doesn’t freeze well without a change in texture.

Reheating

While Cannoli Cupcakes are best enjoyed chilled or at room temperature, if you’d like to warm the cake slightly, you can zap an unfilled cupcake in the microwave for 10-12 seconds before assembling. Frosted and filled cupcakes should not be microwaved, as the creamy filling and frosting may lose their consistency.

FAQs

Can I make Cannoli Cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance and store them covered at room temperature. Prepare the filling and frosting the same day you plan to serve for the freshest flavor and best texture.

What’s the best way to drain ricotta cheese?

Line a fine-mesh sieve with cheesecloth or a clean kitchen towel. Place the ricotta in the lined sieve over a bowl, and let it sit in the fridge for 1-2 hours to allow excess moisture to drip out. This step prevents soggy filling and ensures your Cannoli Cupcakes are just right!

Do I have to use mascarpone?

Mascarpone brings authentic richness and a subtle tang, but if you can’t find it, you can substitute full-fat cream cheese. The result will still be delicious, though slightly less delicate in flavor.

How do I fill the cupcakes neatly?

Once the centers are cut out, use a piping bag for the filling—it’s much neater and distributes the filling evenly. If you don’t have a piping bag, use a zip-top plastic bag with one corner snipped off for a DIY version.

What can I do with the cupcake centers I remove?

Don’t waste them! You can nibble them as a baker’s treat, crumble them over ice cream, or use as garnish for the cupcakes or another dessert.

Final Thoughts

I can’t wait for you to enjoy the magic of Cannoli Cupcakes in your own kitchen. Whether you’re celebrating a special occasion or just want to add a little Italian-inspired fun to your week, these cupcakes always delight. Give them a try and let your inner pastry chef shine!

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