I love the crunch of a cannoli shell, but that creamy filling in the middle of a soft, fluffy cupcake is just as delicious as the real deal. Talk about a perfect bite! These cannoli cupcakes capture all the great flavor of a cannoli stuffed into a soft, fluffy cupcake! Oh, and if you’re wondering if these cupcakes go perfectly with espresso, the answer is a resounding yes!
Think about it – and this is really a no-brainer – what’s the best part of a cannoli? The creamy center, of course! As much as I enjoy the crunch of the shell, the sugary, white, chocolate chip speckled center is the real star of the show. That same beloved cannoli cream is what fills each of these cupcakes and what inspired the frosting. Holy cannoli! This easy filled cupcake recipe is delicious, adorable, and always gets tons of compliments.
What’s in This Cannoli Cupcake Recipe?
- Vanilla Cake Mix: Using cake mix to quickly get the cupcakes in the oven gave me so much time to really get the filling and frosting right.
- Vegetable Oil: Adds moisture to the cupcakes.
- Eggs: Helps bind the cupcakes and keeps them moist.
- Ricotta Cheese: Creates that classic cannoli flavor in the filling. It may seem strange, but the best substitute for ricotta cheese in cannoli filling is actually sour cream or cottage cheese! The texture may be different, but they both still supply that delicious tang.
- Powdered Sugar: Sweetens the filling and frosting and gives them structure.
- Vanilla Extract: Enhances the sweet flavor of the filling and frosting.
- Mini Chocolate Chips: Add the perfect amount of chocolate flavor.
- Cinnamon: While optional, I find that a little ground cinnamon adds warmth to the filling that really sets these cupcakes apart.
- Butter: Unsalted butter gives the frosting structure.
- Mascarpone Cheese: Adds delicious tangy flavor to the frosting. If you can’t find mascarpone, softened cream cheese makes a great substitute.
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How to Store
Store leftover cannoli cupcakes in an airtight container in the refrigerator for up to 4 days.
Tips for Success
- Don’t over-beat the cupcake batter! That will cause flat, not fluffy cupcakes.
- Make sure the cupcakes are completely cooled to room temp before filling them, or the filling will melt.
- Use real, pure vanilla extract and not imitation if you can help it. Real vanilla will provide the best flavor!
Cannoli Cupcakes Recipe
Ingredients
For the Cupcakes
- 13.25 ounces vanilla cake mix (1 box)
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
For the Cannoli Filling
- ¼ cup ricotta cheese
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ cup mini chocolate chips
- ⅛ teaspoon ground cinnamon optional
For the Frosting
- 4 tablespoons unsalted butter room temperature (½ stick)
- 4 ounces mascarpone cheese room temperature
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Instructions
For the Cupcakes
- Preheat oven to 375°F. Line a 12-count cupcake tin with paper liners. Set aside.
- Mix the cake mix, water, vegetable oil, and eggs together.13.25 ounces vanilla cake mix, 1 cup water, ⅓ cup vegetable oil, 3 large eggs
- Divide the batter between the cupcake tin wells, filling ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack to cool.
For the Cannoli Filling
- In a small bowl, whisk the ricotta, powdered sugar, and vanilla together.¼ cup ricotta cheese, ½ cup powdered sugar, 1 teaspoon pure vanilla extract
- Add the chocolate chips and cinnamon and stir to combine. Set aside until ready to use.¼ cup mini chocolate chips, ⅛ teaspoon ground cinnamon
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and mascarpone on medium speed until smooth and creamy, about 2 minutes.4 tablespoons unsalted butter, 4 ounces mascarpone cheese
- With the mixer on low, slowly add the powdered sugar followed by the vanilla extract.2 cups powdered sugar, 1 teaspoon pure vanilla extract
- Turn the mixer to high speed and beat the icing until it becomes light and fluffy, about 2-3 minutes.
- Transfer the frosting to a piping bag fitted with your choice of tip.
Assembly
- Scoop a small hole out of the center of each cupcake.
- Fill each cupcake with 1 tablespoon of cannoli filling and place the top of the cake back on top of the cannoli filling.
- Pipe the frosting on top and garnish with additional mini chocolate chips, if desired.
Notes
How to Make Cannoli Cupcakes Step-by-Step
Mix the Batter: Preheat oven to 375°F. Line a 12-count cupcake tin with paper liners. Set aside. Mix 13.25 ounces of vanilla cake mix, 1 cup of water, ⅓ cup of vegetable oil, and 3 large eggs together.
Bake the Cupcakes: Divide the batter between the cupcake tin wells, filling ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes to a wire rack to cool.
Make the Filling: In a small bowl, mix ¼ cup of ricotta cheese, ½ cup of powdered sugar, and 1 teaspoon of pure vanilla extract together. Add ¼ cup of mini chocolate chips and ⅛ teaspoon of ground cinnamon and stir to combine. Set aside until ready to use.
Beat the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat 4 tablespoons of unsalted butter and 4 ounces of mascarpone cheese on medium speed until smooth and creamy, about 2 minutes. With the mixer on low, slowly add 2 cups of powdered sugar followed by 1 teaspoon of vanilla extract. Turn the mixer to high speed and beat the icing until it becomes light and fluffy, about 2-3 minutes. Transfer the frosting to a piping bag fitted with your choice of tip.
Fill and Top the Cupcakes: Scoop a small hole out of the center of each cupcake. Fill each cupcake with 1 tablespoon of cannoli filling and place the top of the cake back on top of the cannoli filling. Pipe the frosting on top and garnish with additional mini chocolate chips, if desired.
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