Cannoli Cupcakes Recipe

Course: cupcakes, Dessert

Cuisine: American, Italian

Prep Time: 30

Cook Time: 20

Cool Time: 30

Total Time: 1 20

Servings: cupcakes

Calories: 413kcal

Author: Becky Hardin

Soft vanilla cupcakes meet creamy ricotta filling in these indulgent cannoli cupcakes. Topped with a rich mascarpone frosting and mini chocolate chips, they’re easy to make with cake mix and taste just like the classic Italian treat.

Print Recipe

US Customary - Metric

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

*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.

**While optional, I find that a little ground cinnamon adds warmth to the filling that really sets these cupcakes apart.

***Adds delicious tangy flavor to the frosting. If you can't find mascarpone, softened cream cheese makes a great substitute.

Tips:

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).

Make-Ahead: The unfilled/unfrosted cupcakes will keep well tightly wrapped in the freezer for up to 2 months. Let thaw overnight in the refrigerator before filling and frosting.

Storage: Store cannoli cupcakes in an airtight container in the refrigerator for up to 4 days.

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