There is something utterly delightful about combining the rich, creamy flavor of traditional Italian cannoli with the fun, fluffy charm of a cupcake. This Cannoli Cupcakes Recipe captures exactly that magic, blending a moist vanilla crumb with luscious ricotta filling and a hint of chocolate and pistachio crunch. It’s a dessert that feels both familiar and indulgently unique, perfect for celebrations or simply treating yourself to a joyous bite of Italy-meets-America sweetness.
Ingredients You’ll Need
Getting started on the Cannoli Cupcakes Recipe is a breeze thanks to its simple yet essential ingredients. Each one contributes something special—from the tender crumb and creamy filling to the sprinkle of texture and flavor that makes these cupcakes stand out.
- 1 ½ cups all-purpose flour: The base for the cupcake’s soft, delicate structure.
- 1 ½ tsp baking powder: Helps the cupcakes rise beautifully, giving them a light texture.
- ¼ tsp salt: Enhances all the sweet flavors while balancing the overall taste.
- ½ cup unsalted butter, softened: Adds richness and moisture to the cupcake batter.
- 1 cup granulated sugar: Sweetens the batter while aiding in tenderization.
- 2 large eggs: Provide structure and a lovely lift to the cupcakes.
- 1 tsp vanilla extract: Infuses classic warmth and depth of flavor.
- ½ cup whole milk: Keeps the batter moist and tender.
- ¼ cup sour cream: Adds a subtle tang and velvety texture to the cake crumb.
- 1 cup ricotta cheese, drained: The star of the cannoli filling, offering creamy richness.
- ½ cup powdered sugar: Sweetens the ricotta filling perfectly without graininess.
- 1 tsp vanilla extract: Enhances the filling’s delicate sweetness and aroma.
- ¼ cup mini chocolate chips: Adds small bursts of chocolatey goodness inside the filling.
- 2 tbsp chopped pistachios (optional): Provides a delightful crunch and nutty flavor, keeping things authentic.
- 1 cup heavy cream: Whipped into a fluffy topping for extra decadence.
- 2 tbsp powdered sugar: Sweetens the whipped cream topping just right.
- 1 tsp vanilla extract: Adds that extra touch of fragrance to the cream topping.
- Mini chocolate chips: For garnish and that final pop of chocolate.
- Chopped pistachios (optional): For a vibrant, nutty sprinkle on top.
How to Make Cannoli Cupcakes Recipe
Step 1: Prepare the Dry Ingredients
Start by sifting the all-purpose flour, baking powder, and salt together. This ensures your cupcake batter is free from clumps and that the rising agents are evenly distributed, giving your cupcakes a flawless, airy texture.
Step 2: Cream Butter and Sugar
Beat the softened butter with granulated sugar until the mixture is light and fluffy. This step is crucial as it incorporates air into your batter, helping the cupcakes rise beautifully and develop a tender crumb.
Step 3: Add Eggs and Vanilla
Mix in the eggs one at a time, followed by the vanilla extract. Each egg helps build the cupcake’s structure while enriching the flavor with a subtle warmth from the vanilla.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the sifted dry ingredients with the milk and sour cream, starting and ending with the flour mixture. This gentle folding technique keeps the batter silky smooth and prevents it from becoming dense.
Step 5: Bake the Cupcakes
Divide the batter evenly into lined cupcake tins and bake at 350°F (175°C) for about 18-20 minutes. They’re done when a toothpick inserted comes out clean and the tops are lightly golden. Let them cool completely before filling.
Step 6: Prepare the Ricotta Filling
In a bowl, blend drained ricotta cheese with powdered sugar and vanilla extract until smooth. Stir in mini chocolate chips and optional chopped pistachios for that iconic cannoli crunch and flavor burst.
Step 7: Make the Whipped Cream Topping
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This luscious topping adds a dreamy finish, mimicking the classic cannoli shell’s creamy inside.
Step 8: Assemble the Cannoli Cupcakes
Using a small knife or cupcake corer, hollow out the center of each cooled cupcake. Fill the cavities generously with the ricotta mixture, then pipe or dollop whipped cream on top. Garnish with mini chocolate chips and chopped pistachios to make them truly irresistible.
How to Serve Cannoli Cupcakes Recipe
Garnishes
Sprinkling mini chocolate chips and chopped pistachios on the whipped cream makes each cupcake look stunning and adds delightful texture. You can also dust a light sprinkle of powdered sugar for a snowy finish that elevates the presentation.
Side Dishes
These cupcakes are a decadent dessert all on their own, but pairing them with a cup of espresso or a sweet Moscato wine enhances the Italian vibe. Fresh berries on the side add a refreshing contrast if you prefer a lighter balance.
Creative Ways to Present
For parties, serve the Cannoli Cupcakes Recipe inside colorful cupcake wrappers decorated with Italian flags or festive sprinkles. You can also place them on a tiered dessert stand for a charming display that will impress your guests instantly.
Make Ahead and Storage
Storing Leftovers
Keep leftover Cannoli Cupcakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days, preserving the creamy filling and moist crumb perfectly.
Freezing
If you want to prepare them in advance, freeze the unfrosted cupcakes in a sealed container. When ready to enjoy, thaw in the refrigerator and assemble with the filling and whipped topping just before serving to maintain freshness and texture.
Reheating
Since these are best enjoyed chilled or at room temperature, avoid reheating. Instead, let refrigerated cupcakes sit out for about 15 minutes before serving to soften the crumb and enhance flavor.
FAQs
Can I use mascarpone cheese instead of ricotta?
Absolutely! Mascarpone will give a richer, creamier filling, making your Cannoli Cupcakes Recipe even more indulgent. Just keep the same quantities and adjust sweetness to taste.
Do I have to use pistachios?
Pistachios are traditional and add a lovely crunch, but you can omit them if you have allergies or simply prefer a nut-free dessert. The cupcakes are delicious either way!
How do I prevent the ricotta filling from being watery?
Drain the ricotta thoroughly using a fine mesh sieve or cheesecloth before mixing. This step ensures a thick, creamy consistency perfect for cupcake filling without soggy texture.
Can I make these cupcakes dairy-free?
It’s a bit tricky since ricotta and cream are essential, but you might try vegan ricotta alternatives and coconut cream. The texture and flavor will differ, but it’s worth experimenting!
What if I don’t have mini chocolate chips?
Chop regular chocolate into small pieces or use chocolate chunks for a similar effect. The chips bring just the right size bursts of chocolate throughout the filling.
Final Thoughts
I truly believe this Cannoli Cupcakes Recipe is a game-changer for anyone who loves a little twist on classic desserts. The combination of tender cupcakes, creamy ricotta filling, and crunchy pistachio and chocolate accents creates a bite that’s both comforting and exciting. Trust me, once you try these, they’ll become a cherished staple in your dessert rotation—you’re going to want to share this joy with everyone you know!
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Cannoli Cupcakes Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
These delightful Cannoli Cupcakes combine the rich, creamy flavors of the classic Italian cannoli in a moist and fluffy cupcake form. Filled with a luscious ricotta and powdered sugar filling studded with mini chocolate chips and topped with whipped cream, these cupcakes offer an indulgent dessert perfect for any celebration or a special treat.
Ingredients
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ¼ cup sour cream
Ricotta Filling
- 1 cup ricotta cheese, drained
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips
- 2 tbsp chopped pistachios (optional)
Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Mini chocolate chips (for garnish)
- Chopped pistachios (optional garnish)
Instructions
- Prep the cupcake batter: In a bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Alternate adding the flour mixture and the milk mixed with sour cream, beginning and ending with the dry ingredients, mixing until just combined.
- Bake the cupcakes: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Divide the batter evenly among 12 cupcake liners. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Prepare the ricotta filling: In a medium bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract until smooth. Fold in the mini chocolate chips and chopped pistachios if using. Chill the filling while cupcakes cool.
- Make the whipped cream topping: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Refrigerate until ready to use.
- Assemble the cupcakes: Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove a small section from the center of each cupcake. Fill each hole with the ricotta filling. Top with a generous swirl of whipped cream, then garnish with mini chocolate chips and chopped pistachios if desired.
- Serve and enjoy: Serve the cupcakes chilled or at room temperature for the best texture and flavor.
Notes
- Ensure the ricotta cheese is well drained to avoid a runny filling.
- You can substitute sour cream with Greek yogurt for a tangier flavor.
- For a nut-free version, omit the pistachios.
- Make ahead note: Cupcakes can be assembled a few hours prior and refrigerated.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
