If you’re looking for a playful twist on a timeless Italian treat, Cannoli Cupcakes will absolutely steal your heart—and taste buds! These delightful cupcakes capture all the magic of classic cannoli with a fluffy, tender cake base and a creamy, dreamy ricotta-mascarpone topping speckled with mini chocolate chips. They’re the perfect showstopper for parties, potlucks, or just a cozy night when you want something a little more fabulous than your typical dessert. One bite and you’ll see why Cannoli Cupcakes just might become your new favorite indulgence.
Ingredients You’ll Need
Don’t worry—making Cannoli Cupcakes is easier than it looks, and it all starts with some truly simple ingredients. Each one brings something special to the party, whether it’s texture, richness, or a hint of authentic Italian flavor.
- All-purpose flour: Gives your cupcakes structure and that soft, moist crumb.
- Baking powder: Helps your cupcakes rise nice and fluffy.
- Salt: Just a touch sharpens and balances the sweetness.
- Unsalted butter (softened): Adds richness and creates a tender, luscious bite.
- Granulated sugar: Makes every bite perfectly sweet and light.
- Large eggs (room temperature): Bind everything together and create a soft, airy cake.
- Vanilla extract: Gives classic warmth and beautiful aroma to both cake and topping.
- Almond extract (optional): Adds a delicate, nutty Italian flair if you like a little extra something.
- Whole milk: Ensures your cupcakes stay moist, never dry.
- Ricotta cheese (drained): The secret to lush, true cannoli flavor—be sure to drain it well for the perfect topping texture.
- Mascarpone cheese: Infuses creaminess and depth, plus that signature tang.
- Powdered sugar: Sweetens the silky cannoli filling without any graininess.
- Cinnamon: Gives a warm, cozy lift to the frosting, just like traditional cannoli.
- Mini chocolate chips: For the classic cannoli studded look and a sweet chocolate crunch.
- Extra mini chocolate chips and crushed cannoli shells (optional): Scatter over the top for that “bakery window” finish.
How to Make Cannoli Cupcakes
Step 1: Prep Your Cupcake Pan
First things first—get your oven nice and hot at 350°F (175°C) and line a 12-cup muffin pan with pretty cupcake liners. This way, you’re guaranteed easy removal and an effortless way to showcase those Cannoli Cupcakes.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This little step ensures that your raising agent and salt are evenly distributed, making for cupcakes that bake up perfectly light every single time.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until it’s pale, fluffy, and just begging to be tasted—it’ll take about 2-3 minutes. This is where the magic begins, laying the groundwork for a cake that’s both moist and tender.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, swirl in the vanilla (and a splash of almond extract if you love that classic Italian bakery flavor!).
Step 5: Combine Wet and Dry
Add your dry ingredients to the butter mixture in three stages, alternating with the milk. Start and finish with the dry ingredients, mixing just until everything comes together—overmixing leads to dense cupcakes, and nobody wants that!
Step 6: Fill and Bake
Scoop your batter into the lined muffin cups, filling each about 2/3 full. Pop them in the oven for 18-20 minutes. When a toothpick comes out clean (no wet batter!), they’re ready. Let them cool in the pan for about 5 minutes, then move them to a wire rack until completely cool.
Step 7: Make the Cannoli Frosting
In a medium bowl, beat together the drained ricotta, mascarpone, powdered sugar, cinnamon, and vanilla until smooth and creamy—think cannoli shop in a bowl! Gently fold in the mini chocolate chips so every bite is a delight.
Step 8: Frost and Decorate
Once the cupcakes have cooled, generously pipe or spoon the cannoli filling on top. For an extra touch of pizzazz, sprinkle with more mini chocolate chips, and if you have them, scatter crushed cannoli shells over the top. Cannoli Cupcakes have never looked so irresistible!
How to Serve Cannoli Cupcakes
Garnishes
Let your inner pastry chef shine! Top each Cannoli Cupcake with a few more mini chocolate chips and a dusting of crushed cannoli shells for a charming, bakery-style flair. A little sprinkle of extra cinnamon never hurts, and if you have candied orange peel, it makes for a fun, traditional nod.
Side Dishes
Pair Cannoli Cupcakes with a strong cup of espresso, a silky cappuccino, or a glass of dessert wine. If you’re serving these after a hearty Italian meal, they’re delightful with a simple fruit salad or even a scoop of vanilla gelato for a total dolce experience.
Creative Ways to Present
Arrange your Cannoli Cupcakes on a festive platter with a cascade of colorful liners, or display them on a tiered stand for a party-ready presentation. For celebrations, a drizzle of chocolate sauce or even a dollop of whipped cream transforms each cupcake into an extra-special treat.
Make Ahead and Storage
Storing Leftovers
Any leftover cupcakes can be stored in an airtight container in the refrigerator for up to three days. The creamy topping stays luscious, and the flavors meld even more beautifully—just be sure to keep them chilled so the ricotta-mascarpone frosting holds its shape.
Freezing
If you want to make Cannoli Cupcakes ahead of time, freeze the unfrosted cupcakes for up to two months. When you’re ready to serve, just thaw at room temperature, then dress them up fresh with the cannoli topping right before enjoying.
Reheating
Since these are best served cold or at room temperature, reheating isn’t needed. If chilled from the fridge, let them sit for about 10-15 minutes before serving to bring out the best flavors and that signature creamy bite.
FAQs
Can I use part-skim ricotta cheese?
Yes, you can use part-skim ricotta, but whole milk ricotta gives a richer, creamier cannoli frosting. Whatever you choose, make sure you drain it very well to prevent the topping from getting watery.
How do I drain ricotta cheese properly?
Spoon the ricotta into a fine mesh sieve or a cheesecloth-lined colander set over a bowl. Let it drain in the refrigerator for at least 30 minutes (an hour is even better) to remove excess moisture for the best frosting texture.
What if I don’t have mascarpone?
If you’re in a pinch, full-fat cream cheese makes a decent substitute for mascarpone in the cannoli topping. The taste will be slightly tangier, but still delicious and satisfyingly creamy.
Can these cupcakes be made gluten-free?
Absolutely! Swap in a 1:1 gluten-free baking flour for the all-purpose flour and check that any other mix-ins are certified gluten-free. The filling itself is naturally gluten-free—just skip the cannoli shell garnish if needed.
Can I fill the cupcakes like traditional cannoli?
For a fun surprise, you can hollow out a little bit of each cooled cupcake and pipe in a bit of the cannoli filling, then top as usual. You’ll get an extra burst of creamy center, just like biting into a real cannoli!
Final Thoughts
I can’t wait for you to try these Cannoli Cupcakes—the surprise of creamy ricotta, the chocolate chips, the hint of cinnamon…they’re truly irresistible. Whether you’re celebrating, treating yourself, or simply sharing a bit of joy, these cupcakes are guaranteed to bring smiles. So grab your whisk, turn up the music, and bake up a batch of Cannoli Cupcakes to make any day a little more delicious!
Print
Cannoli Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the flavors of cannoli with these delightful Cannoli Cupcakes. A moist vanilla-almond cupcake topped with a creamy ricotta and mascarpone frosting, sprinkled with mini chocolate chips and crushed cannoli shells for a true Italian treat.
Ingredients
Cupcake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup whole milk
Cannoli Topping:
- 1 cup ricotta cheese, drained
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- Extra mini chocolate chips and crushed cannoli shells for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Prepare the batter: Whisk together flour, baking powder, and salt. In a separate bowl, cream butter and sugar, then add eggs one at a time. Mix in vanilla and almond extract. Alternate adding dry ingredients and milk, then fill cupcake liners.
- Bake: Bake for 18-20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Make the cannoli topping: Beat together ricotta, mascarpone, powdered sugar, cinnamon, and vanilla until smooth. Fold in mini chocolate chips.
- Decorate: Pipe or spoon the cannoli filling onto cooled cupcakes. Garnish with extra chocolate chips and crushed cannoli shells.
Notes
- Drain the ricotta well to avoid a watery frosting.
- Keep cupcakes refrigerated until serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 24g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
