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
Scale
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