Cannoli Cupcakes Recipe
If you love the crisp, creamy magic of classic cannoli but crave the perfect little handheld twist, Cannoli Cupcakes are about to become your new obsession. Imagine fluffy vanilla-almond cupcakes filled with a luscious ricotta-mascarpone filling studded with chocolate chips, then crowned with clouds of whipped cream and showered in crunchy cannoli shell pieces. Each bite is a celebration of Italian-American dessert charm, and they’re easier to make than you’d ever guess. These cupcakes deliver everything you adore about cannoli—re-imagined for parties, potlucks, or those “just because” dessert moments.
Ingredients You’ll Need
The beauty of Cannoli Cupcakes lies in their simple yet thoughtfully selected ingredients—each one is key to achieving the perfect taste, texture, or dazzling appearance. Have these at the ready so that every component shines!
- All-purpose flour: Provides the ideal structure for light and fluffy cupcakes.
- Baking powder: Gives that perfect cupcake rise and tender crumb.
- Salt: Balances the sweetness and wakes up all the flavors.
- Unsalted butter (softened): Lends moisture and that classic rich bakery taste—be sure it’s room temperature for easy creaming.
- Granulated sugar: Adds sweetness and helps the cupcakes brown beautifully.
- Large eggs: Bind everything together while adding richness.
- Vanilla extract: A must for warmth and depth in both the cake and filling.
- Almond extract: Just a touch brings a distinct, irresistible flavor reminiscent of authentic cannoli shells.
- Whole milk: Keeps the crumb moist without weighing the cupcakes down.
- Whole milk ricotta (drained): Forms the velvety heart of the filling—make sure to drain for thick, non-runny results.
- Mascarpone cheese: Adds creamy luxury to the filling, making every bite dreamy.
- Powdered sugar: Sweetens both the filling and topping without any grittiness.
- Cinnamon: Just a pinch gives a subtle warmth that echoes classic cannoli flavor.
- Mini chocolate chips: These tiny bursts of chocolate make every bite delightful and keep the filling easy to pipe.
- Heavy whipping cream: Whipped topping brings a light, airy finish that won’t overpower the filling.
- Mini chocolate chips and crushed cannoli shells or waffle cone pieces: Add the perfect finishing crunch and charm as garnishes.
How to Make Cannoli Cupcakes
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners. In one bowl, whisk together the flour, baking powder, and salt—these dry ingredients lay the foundation for pillowy cupcakes. In another bowl, beat together the softened butter and granulated sugar until it looks pale and fluffy; this step is where the magic really begins. Next, beat in the eggs one at a time for an extra silkiness, followed by vanilla and almond extracts for that irresistible Italian bakery aroma. Alternate adding the dry mixture and milk, starting and ending with the dry ingredients, and mix gently until just combined. The resulting batter should be thick but smooth, promising the perfect cupcake texture.
Step 2: Bake the Cupcakes
Divide the batter evenly among the cupcake liners—don’t overfill them, about two-thirds full is ideal. Pop the pan into the oven and bake for 18-20 minutes, or until a toothpick comes out clean with just a few moist crumbs. Let the cupcakes cool completely on a wire rack. This ensures the filling won’t melt and the whipped cream will pipe beautifully on top.
Step 3: Make the Cannoli Filling
In a medium bowl, combine the well-drained ricotta cheese, mascarpone, powdered sugar, cinnamon, and a splash of vanilla. Beat everything until creamy and luxuriously smooth. Gently fold in the mini chocolate chips for pops of flavor in every spoonful. Place the filling in the fridge until you’re ready to use it; this helps the flavors meld and thickens the filling just a bit more.
Step 4: Core and Fill the Cupcakes
Once the cupcakes are cool, use a small knife or a cupcake corer to carefully remove the centers from each cupcake (save those tasty middles for snacking!). Spoon or pipe the chilled cannoli mixture into each hollowed-out cupcake center. This step transforms simple cupcakes into Cannoli Cupcakes bursting with creamy goodness in every bite.
Step 5: Make and Pipe the Whipped Cream Topping
Pour the cold heavy cream and powdered sugar into a chilled mixing bowl. Whip using a stand mixer or hand mixer until stiff peaks form—the cream will hold its shape when dolloped or piped. Swirl the whipped cream high on top of each cupcake using a piping bag or a simple spoon for a rustic look. It’s the crowning touch that ties all the layers together.
Step 6: Garnish and Serve
Finish each Cannoli Cupcake with a sprinkle of mini chocolate chips and a scatter of crushed cannoli shell pieces or waffle cones for a memorable crunch. The final garnishes not only add gorgeous visual appeal but echo all the best parts of a real cannoli shell. Now, step back and admire your gorgeous, party-ready treats!
How to Serve Cannoli Cupcakes
Garnishes
Cannoli Cupcakes truly shine with the right finishing touches: a fluffy cloud of whipped cream, a generous sprinkle of mini chocolate chips, and just a pinch of crushed cannoli shells or waffle cone bits. Not only do these garnishes add that signature cannoli crunch, but they make every cupcake look and feel straight out of an Italian pasticceria.
Side Dishes
Pair Cannoli Cupcakes with a strong Italian espresso, a cozy cappuccino, or a glass of sweet dessert wine like vin santo for a delightfully authentic Italian-inspired treat. These cupcakes also play well with a simple berry fruit salad or a scoop of pistachio gelato on the side, balancing richness with a touch of freshness.
Creative Ways to Present
Play up Cannoli Cupcakes’ irresistible charm by displaying them on a tiered cake stand or rustic wooden platter. For parties, try topping some with candied orange peel, chopped pistachios, or even a drizzle of chocolate sauce. For a festive touch, wrap each cupcake in a bit of parchment and tie with baker’s twine for grab-and-go style—guaranteed to wow your guests!
Make Ahead and Storage
Storing Leftovers
Leftover Cannoli Cupcakes keep best covered in an airtight container in the fridge for up to three days. The filling stays creamy and the cupcakes retain their tenderness, though it’s smart to add crunchy garnishes just before serving to keep them crisp.
Freezing
While you can freeze the baked, unfilled cupcakes for up to one month, it’s best to assemble with the cannoli filling and whipped cream just before serving for optimal texture. Thaw cupcakes overnight in the fridge before filling and topping.
Reheating
Since Cannoli Cupcakes are best enjoyed chilled or at cool room temperature, there’s no need to reheat. Simply let refrigerated cupcakes sit out for about 15 minutes to take the chill off before serving—this brings out all those lovely flavors.
FAQs
Can I use part-skim ricotta for the filling?
Full-fat, whole milk ricotta is recommended for the creamiest and richest filling. Part-skim ricotta is lighter but can result in a more watery texture. If using part-skim, be sure to drain it extremely well before mixing.
How do I keep the cupcake centers from getting soggy?
Make sure to cool your cupcakes completely before coring and filling, and always use well-drained ricotta. Assembling just before serving also helps maintain the perfect balance of creamy and fluffy textures.
Can I make Cannoli Cupcakes gluten-free?
Absolutely! Substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. The rest of the ingredients are naturally gluten-free, provided you use gluten-free waffle cones or omit the cannoli shell garnish.
What can I use instead of mascarpone cheese?
If mascarpone isn’t available, you can substitute an equal amount of full-fat cream cheese, softened. The flavor will be a bit tangier, but still delicious and creamy in the filling.
Can I double the recipe?
Yes, you can easily double the ingredients to make 24 Cannoli Cupcakes. Just be sure to use two cupcake pans and rotate them in the oven for even baking. Perfect for parties or extra-large gatherings!
Final Thoughts
There is something truly magical about blending traditional cannoli flavors with the fun of a cupcake. Cannoli Cupcakes are a show-stopping treat that always brings big smiles, whether it’s for a birthday, holiday, or just because. I hope you’re inspired to try this recipe soon—your friends and family are in for a real Italian-American bakery delight!
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Cannoli Cupcakes Recipe
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of traditional cannoli in cupcake form with this delightful recipe. These Cannoli Cupcakes feature a tender vanilla-almond cupcake filled with a creamy mixture of ricotta, mascarpone, and chocolate chips, topped with a luscious whipped cream frosting.
Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup whole milk
For the filling:
- 1 cup whole milk ricotta (drained if watery)
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/3 cup mini chocolate chips
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- mini chocolate chips and crushed cannoli shells or waffle cone pieces for garnish
Instructions
- Preheat the oven and prepare the cupcakes: Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners. In a bowl, whisk together flour, baking powder, and salt.
- Make the cupcake batter: In a separate bowl, beat the butter and sugar until light and fluffy. Add eggs, one at a time, then stir in vanilla and almond extracts. Gradually add the dry ingredients alternately with the milk, mixing until just combined. Divide the batter into liners and bake for 18–20 minutes.
- Prepare the filling: Combine ricotta, mascarpone, powdered sugar, cinnamon, and vanilla. Fold in mini chocolate chips.
- Fill the cupcakes: Remove the cupcake centers and fill with the cannoli mixture.
- Make the topping: Whip cream and powdered sugar until stiff peaks form. Pipe or spoon onto cupcakes.
- Garnish and serve: Top with mini chocolate chips and crushed cannoli shells or waffle cones.
Notes
- Ensure ricotta is well drained for a thick filling.
- Cupcakes and filling can be prepared a day ahead.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 330
- Sugar: 24 g
- Sodium: 125 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 70 mg
