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 - Easy Dessert Recipes

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.

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Equipment

Kitchen Scale (optional)
Cupcake Tin
Stand Mixer
Piping Tip Set

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

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.

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

Nutrition