Homemade Cannoli Cupcakes are filled with the most amazing creamy center and topped off with deliciously sweet frosting! Every element of these cupcakes is cannoli-inspired, which means they’re delicious from top to bottom.
Homemade Cannoli Cupcakes Recipe
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 on these homemade delights. Like I mentioned earlier, 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!
Why You’ll Love this Authentic Cannoli Cupcake Recipe:
- Filled: Filled cupcakes are always a treat. My favorite part is not telling my friends that the cupcakes are filled, then watching their delightfully surprised faces as they take their first bite!
- Cannoli: Calling all Italian bakery lovers! These cupcakes have both cannoli-inspired filling and icing, which is sure to satisfy any cannoli fanatic.
- Homemade: The cupcake mix itself is homemade, so these really are entirely from scratch. Homemade is so much better than boxed mix, after all!
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How to Make Cannoli Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven and prepare a muffin tin.
- In one bowl, combine the dry ingredients for the cupcakes. In another, the wet ingredients. Combine the mixtures.
- Divide the batter into the prepared tins, then bake. Let them cool on a wire rack once baked.
- Make the filling by combining all of the ingredients.
- Make the frosting by first beating the butter and mascarpone until creamy. Then, add the powdered sugar and vanilla. Transfer to a piping bag.
- Assemble the cupcakes by first scooping out a small hole in the centers.
- Fill the holes with cannoli filling.
- Pipe the frosting.
- Enjoy!
It may seem strange, but the best substitute for ricotta cheese in cannoli filling is actually sour cream! The texture may be different, but it’ll still supply that delicious tang. Also, cottage cheese works as well, especially if you want a similar consistency.
Yes, you sure can! Just be sure to only bake the cupcakes for about 10-12 minutes at 350°F to avoid drying them out or burning them.
This is entirely up to you! When I make cupcakes, I pick whichever Wilton piping tip seems right to me that day.
Dry cupcakes can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to scoop and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
Holy cannoli! This easy filled cupcake recipe is delicious, adorable, and always gets tons of compliments.
Homemade cupcakes are so much fun to make, especially when you get to add the filling. If you have little ones (that you trust) running around the house, they’ll love helping you fill each cannoli cupcake!
Recipe Tips and Notes
- 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!
- Don’t over-beat the cupcake batter! That will cause flat, not fluffy cupcakes.
Take a perfect bite out of a cannoli filled cupcake. You deserve it! Oh, and if you’re wondering if these cupcakes go perfectly with espresso, the answer is a resounding YES.
More Filled Cupcake Recipes!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Cannoli Cupcakes Recipe
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Ingredients
For the Cupcakes
- 1¼ cups all-purpose flour 150 grams
- 1 cup granulated sugar 200 grams
- 1 teaspoon baking powder 4 grams
- ½ cup vegetable oil 100 grams
- ½ cup milk 114 grams
- 2 large eggs 100 grams
- 1 teaspoon pure vanilla extract 4 grams
For the Cannoli Filling
- ¼ cup ricotta cheese 57 grams
- ½ cup powdered sugar 57 grams
- 1 teaspoon pure vanilla extract 4 grams
- ¼ cup mini chocolate chips 44 grams
- ⅙ teaspoon ground cinnamon optional
For the Frosting
- 4 tablespoons unsalted butter 57 grams, room temperature (½ stick)
- 4 ounces mascarpone cheese 114 grams, room temperature
- 2 cups powdered sugar 226 grams
- 1 teaspoon pure vanilla extract 4 grams
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.
- In a large bowl, whisk the flour, sugar, and baking powder together.1¼ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder
- Add the vegetable oil, milk, eggs, and vanilla. Whisk to combine– just until no large lumps of flour remain. You don’t want to overmix.½ cup vegetable oil, ½ cup milk, 2 large eggs, 1 teaspoon pure vanilla extract
- 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, ⅙ 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
- Feel free to use 4 ounces of softened cream cheese in place of mascarpone.
- 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!
- Don’t over-beat the cupcake batter! That will cause flat, not fluffy cupcakes.
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