If you adore the classic Italian dessert but want to enjoy it in a fun, portable way, this Cannoli Cupcakes Recipe is just what you need. Imagine tender, moist cupcakes bursting with mini chocolate chips, filled with a luscious ricotta and mascarpone cream, and topped with a dreamy cream cheese frosting—each bite delivers the signature flavors of a cannoli in cupcake form. This amazing recipe brings together the perfect balance of sweet and creamy, plus a little cinnamon warmth, making it a showstopper for any occasion.
Ingredients You’ll Need
The magic of this Cannoli Cupcakes Recipe lies in its straightforward, pantry-friendly ingredients that each play a vital role in creating the perfect texture and flavor. From the soft butter and smooth ricotta to the sweet dusting of powdered sugar, every item is essential for bringing this delicious dessert to life.
- 1 1/2 cups all-purpose flour: The base of our cupcake, providing structure and a tender crumb.
- 1 1/2 tsp baking powder: Helps the cupcakes rise beautifully.
- 1/4 tsp salt: Enhances all the flavors without being detectable.
- 1/2 cup unsalted butter (softened): Adds richness and moisture to the batter.
- 1 cup granulated sugar: Sweetens the cupcakes perfectly.
- 2 large eggs: Binds the ingredients and adds fluffiness.
- 1 tsp vanilla extract: Brings warmth and depth of flavor.
- 1/2 cup whole milk: Ensures the cupcakes stay moist and soft.
- 1/2 cup mini chocolate chips: Little bursts of chocolate throughout each cupcake.
- 1 cup whole milk ricotta cheese (well-drained): Provides a creamy, authentic cannoli filling base.
- 1/2 cup mascarpone cheese: Adds smoothness and richness to the filling.
- 1/3 cup powdered sugar: Sweetens the filling delicately.
- 1/2 tsp vanilla extract: Enhances the creamy filling’s flavor.
- 1/4 tsp ground cinnamon: Adds mild spice that nods to traditional cannoli.
- 1/4 cup mini chocolate chips: Mixes into the filling for extra chocolatey moments.
- 4 oz cream cheese (softened): For the luscious frosting layer.
- 2 cups powdered sugar: Creates the sweetness and structure in the frosting.
How to Make Cannoli Cupcakes Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F and lining a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. This dry mix is your cupcake’s foundation for a perfect rise and texture.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy. This step is crucial because it incorporates air, ensuring your cupcakes bake up tender and moist.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract—this adds that warm, comforting flavor we all love in baked goods.
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry ingredients, alternating with the milk. Begin and end with the flour mixture, and mix until just combined. Overmixing here can lead to dense cupcakes, and we want light, fluffy treats!
Step 5: Fold in Chocolate Chips
Gently fold in the mini chocolate chips to distribute those delightful pockets of chocolate throughout the batter without breaking them.
Step 6: Bake the Cupcakes
Divide the batter evenly into the cupcake liners and bake for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Then, be patient and let them cool completely before moving on.
Step 7: Prepare the Cannoli Filling
While your cupcakes cool, mix the well-drained ricotta cheese, mascarpone, powdered sugar, vanilla, and cinnamon until silky smooth. Stir in the mini chocolate chips to the filling for that classic cannoli crunch.
Step 8: Fill the Cupcakes
Carefully scoop out the center of each cupcake using a small spoon or a cupcake corer. Fill that hollow center with the luscious ricotta mixture, ensuring each bite has the signature creamy filling.
Step 9: Make the Frosting
Beat together the softened butter and cream cheese until creamy. Gradually add powdered sugar and vanilla extract, beating until fluffy and spreadable—this frosting is so good you’ll want to savor every swirl.
Step 10: Frost and Garnish
Spread or pipe the cream cheese frosting on top of each filled cupcake. For a final touch, sprinkle extra mini chocolate chips or a pinch of cinnamon atop the frosting for that authentic cannoli finish.
How to Serve Cannoli Cupcakes Recipe
Garnishes
Adding a sprinkle of powdered sugar, extra mini chocolate chips, or even a small piece of candied orange peel can elevate the presentation. These garnishes add visual appeal and subtle tastes that harmonize with the cupcake’s core flavors.
Side Dishes
Pair your Cannoli Cupcakes Recipe with a cup of rich espresso or a light, aromatic dessert wine such as Moscato d’Asti. The bitterness of the coffee or the light sweetness of the wine complements the creamy, sweet cupcakes perfectly.
Creative Ways to Present
Serve these cupcakes on a decorative tiered stand at your next gathering or place them in individual clear boxes tied with ribbons as delightful gifts. For a party, group them with fresh berries and mint leaves for a colorful, elegant display.
Make Ahead and Storage
Storing Leftovers
Store your Cannoli Cupcakes Recipe in an airtight container in the refrigerator to keep the filling and frosting fresh. They will stay delicious for up to three days, which is perfect for enjoying over a few days without any loss of quality.
Freezing
Although best enjoyed fresh, you can freeze unfrosted cupcakes in an airtight container for up to two months. Thaw overnight in the refrigerator before filling and frosting them. Avoid freezing after adding the filling and frosting to maintain the best texture and flavor.
Reheating
If you prefer your cupcakes slightly warm, let them come to room temperature after refrigeration, then gently warm them in the microwave for 10 seconds. Avoid overheating to keep the filling intact without melting the frosting.
FAQs
Can I use part-skim ricotta instead of whole milk ricotta?
While part-skim ricotta can be used, whole milk ricotta is preferable as it provides a creamier, richer filling that’s essential to truly capturing the cannoli taste in this recipe.
Is it necessary to drain the ricotta cheese?
Yes, draining the ricotta thoroughly is crucial to avoid a watery filling, which can make the cupcakes soggy and affect the overall texture of the dessert.
Can I substitute mascarpone cheese with cream cheese?
Mascarpone adds a unique richness and smoothness that cream cheese alone doesn’t offer. However, if mascarpone is unavailable, you can substitute cream cheese, but expect a slightly tangier flavor.
How do I make the cupcake filling and frosting look neat?
Using a piping bag both to fill and frost your cupcakes can help create clean, professional-looking results and allow you to control the amount and placement neatly.
Are these cupcakes suitable for vegetarians?
Yes! The Cannoli Cupcakes Recipe uses all vegetarian-friendly ingredients, making it a perfect dessert for those avoiding meat products.
Final Thoughts
I promise once you try this Cannoli Cupcakes Recipe, it will become a beloved favorite that you’ll want to bake again and again. Each bite is a little Italian celebration, combining familiar flavors with a fresh and fun cupcake twist. So gather your ingredients, invite friends or family over, and dive into the joyful experience of baking these irresistible cannoli-inspired treats.
Print
Cannoli Cupcakes Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these luscious Cannoli Cupcakes, a perfect fusion of classic Italian cannoli flavors and moist, chocolate-studded cupcakes. Each cupcake is filled with a creamy, sweet ricotta and mascarpone filling, then topped with a smooth cream cheese frosting and sprinkled with mini chocolate chips for an extra touch of indulgence.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup mini chocolate chips
Filling
- 1 cup whole milk ricotta cheese, well-drained
- 1/2 cup mascarpone cheese
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 cup mini chocolate chips
Frosting
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure cupcakes won’t stick and bake evenly.
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a medium bowl to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, creating a smooth base for your batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth batter, then stir in the vanilla extract for flavor.
- Combine Wet and Dry: Gradually add the dry ingredients alternately with the whole milk to the butter mixture, mixing gently until just combined to avoid overworking the batter.
- Fold in Chocolate Chips: Carefully fold in the mini chocolate chips, distributing them evenly throughout the batter for delightful pockets of chocolate.
- Bake the Cupcakes: Divide the batter evenly into the cupcake liners and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Completely: Remove cupcakes from the oven and allow them to cool completely on a wire rack, which helps the cupcakes set and makes filling easier.
- Prepare Filling: In a mixing bowl, combine the well-drained ricotta, mascarpone, powdered sugar, vanilla extract, and ground cinnamon; blend until smooth, then gently stir in the mini chocolate chips for texture.
- Fill Cupcakes: Using a small spoon or a cupcake corer, scoop out the centers of each cooled cupcake and fill the cavity with the prepared cannoli filling.
- Make Frosting: Beat the softened butter and cream cheese together until creamy, then add powdered sugar and vanilla extract; continue beating until the frosting is light and fluffy.
- Frost and Garnish: Pipe or spread the cream cheese frosting over each filled cupcake. Optionally, garnish with additional mini chocolate chips for extra decoration and flavor.
Notes
- Ensure the ricotta is thoroughly drained to prevent a watery filling that can affect cupcake texture.
- Use a piping bag for both filling and frosting to achieve a neat and professional presentation.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
