If you love classic cannoli as much as I do, these cannoli cupcakes are going to be your new favorite dessert. You get all the cozy Italian flavors–sweet ricotta filling, chocolate chips, and a hint of vanilla–tucked inside a soft vanilla cupcake. Topped with a whipped mascarpone frosting, these cannoli filled cupcakes are rich, fluffy, and amazing with an afternoon espresso!
Cannoli Filled Cupcakes with Cake Mix
My favorite part of a cannoli is the creamy center, so you know I had to double it for these cupcakes. Holy cannoli! Ricotta cheese in the filling adds texture and a light acidity, while mascarpone in the frosting makes it smooth, rich, and creamy.
I make my cannoli cupcakes with cake mix so they’re fast and foolproof. Because when the filling is the star, there’s no need for extra steps. A quick scoop in the center creates the perfect pocket for the creamy cannoli filling, and a swirl of frosting makes them look bakery-made with almost no effort.
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Drain the Ricotta to Avoid a Watery Filling
After testing several versions of these cannoli cupcakes, I realized that some brands of ricotta are much wetter than others. Since ricotta is a fresh cheese, it naturally holds a lot of moisture, which can make the filling runny if not managed. I like to drain mine in a fine-mesh sieve for 15–20 minutes while I mix and bake the cupcakes. This simple step ensures a perfectly creamy filling every time!
Cannoli Cupcakes Recipe
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set (optional)
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
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
- 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.
- Drain the ricotta for the best texture. Even 15-20 minutes in a fine-mesh strainer can help prevent the filling from getting runny.
- Mascarpone can curdle if overmixed when too cold. Let it sit at room temp for 20 minutes to prevent grainy frosting.
- Use a cupcake corer, a tablespoon, a melon baller, or a piping tip to core the cupcakes.
- Make sure not to core all the way through, or the filling will leak out the bottom. Aim for about halfway.
- Take care not to overfill the cupcakes, or they could collapse. 1 tablespoon is just right.
- I used a Wilton 1M tip to frost these cupcakes, but a Ziplock bag with the corner snipped off works well in a pinch!
- Make sure to store these cupcakes in the refrigerator, and don’t leave them at room temperature for longer than 2 hours!
- For a little extra cannoli flair, top them with cannoli chips or mini cannolis (I found them in the bakery section of the supermarket).
How to Make Cannoli Cupcakes Step-by-Step
Mix the Batter: Preheat your oven to 375°F, line a 12-count cupcake tin with paper liners, and set aside. Mix 13.25 ounces (1 box) of vanilla cake mix, 1 cup of water, ⅓ cup of vegetable oil, and 3 large eggs together. Take care not to overmix the batter, or the cupcakes will turn out flat.
Bake the Cupcakes: Divide the batter evenly between the cupcake tin wells, filling ¾ full (I like to use a cookie portion scoop or a ¼-cup measuring cup to get them all the same size). Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes to a wire rack to cool completely before filling and frosting.
Make the Filling: In a small bowl, mix ¼ cup of ricotta cheese, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract together. If your ricotta is a bit wet/liquidy, I recommend draining it over a fine-mesh sieve for 15-20 minutes before using it. This will help ensure the filling isn’t too wet. 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 room-temperature unsalted butter and 4 ounces of room-temperature 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: Using a cupcake corer, small spoon, or piping tip, cut a small hole out of the center of each cupcake (make sure not to go all the way through the bottom–aim for about halfway!). 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 (I used a Wilton 1M tip) and garnish with additional mini chocolate chips, if desired.
How to Store
Store leftover cannoli cupcakes in an airtight container in the refrigerator for up to 4 days. Keep in mind that the longer they sit, the more the filling will start to seep into the cupcake, making them moist but also more fragile.
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