Cannoli Cupcakes

Cannoli Cupcakes are a fun and elegant twist on the classic Italian dessert. These cupcakes feature a moist vanilla or ricotta-infused cake, a creamy cannoli filling made with ricotta and mascarpone, and a swirl of whipped frosting topped with mini chocolate chips or a dusting of powdered sugar. They’re light, flavorful, and perfect for celebrations, holidays, or anytime you want to bring a touch of Italian flair to your dessert table.

Why You’ll Love This Recipe

These cupcakes capture everything you love about cannoli—the sweet, creamy filling, the hint of citrus and cinnamon, and the indulgent chocolate chips—all in cupcake form. They’re beautiful to serve, easy to make ahead, and combine classic flavor with the convenience of handheld desserts. Whether you’re hosting a dinner party or baking for a special occasion, these cannoli cupcakes will impress.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Unsalted butter (softened)
• Eggs
• Whole milk or buttermilk
• Vanilla extract
• Ricotta cheese (optional, for extra moisture and authenticity)

For the cannoli filling:

• Ricotta cheese (drained if watery)
• Mascarpone cheese
• Powdered sugar
• Vanilla extract
• Ground cinnamon (optional)
• Mini chocolate chips
• Orange zest (optional, for traditional cannoli flavor)

For the frosting:

• Heavy whipping cream
• Powdered sugar
• Vanilla extract
• Optional: cream cheese or mascarpone for a more stable frosting

Toppings:

• Mini chocolate chips
• Crushed cannoli shells or waffle cones
• Powdered sugar for dusting

directions

1. Make the cupcakes:
   Preheat oven to 350°F. Line a cupcake pan with liners.
   In a bowl, whisk together flour, baking powder, and salt.
   In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and ricotta (if using).
   Add dry ingredients alternately with milk until just combined.
   Divide batter evenly into liners and bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
2. Prepare the filling:
   In a bowl, mix ricotta, mascarpone, powdered sugar, vanilla, cinnamon, and orange zest until smooth. Fold in mini chocolate chips. Chill until ready to use.
3. Core the cupcakes:
   Once cooled, use a knife or cupcake corer to remove the centers of each cupcake. Fill with a spoonful of cannoli filling.
4. Make the frosting:
   Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. (Add cream cheese or mascarpone for stability if needed.)
5. Assemble:
   Pipe or spread the frosting over each filled cupcake. Garnish with mini chocolate chips, crushed cannoli shells, or a dusting of powdered sugar.

Servings and timing

Prep time: 30 minutes
Cook time: 20 minutes
Assembly time: 15 minutes
Total time: 1 hour 5 minutes
Servings: 12 cupcakes

Variations

• Chocolate cupcakes: Use chocolate cake for a richer twist.
• Almond flavor: Add almond extract to the batter or filling for a nutty undertone.
• No-frosting version: Simply dust the filled cupcakes with powdered sugar for a more traditional touch.
• Mini cupcakes: Make bite-sized versions and pipe filling on top instead of in the center.
• Gluten-free: Use a gluten-free cupcake base for dietary needs.

storage/reheating

Store cupcakes in the refrigerator in an airtight container for up to 3–4 days.

To serve, let sit at room temperature for about 15 minutes. The frosting and filling are best enjoyed slightly chilled.

FAQs

Do I need to drain the ricotta?

Yes, if it’s watery. Use a fine mesh sieve or cheesecloth to remove excess moisture for a creamy filling.

Can I make these ahead of time?

Yes! Bake and fill the cupcakes a day ahead. Frost just before serving for best texture.

Can I use cream cheese instead of mascarpone?

Yes, though mascarpone is more traditional. Cream cheese will give a slightly tangier flavor.

Are these overly sweet?

No, the filling and frosting are lightly sweetened to balance the rich ricotta and mascarpone.

Can I use store-bought cupcake mix?

Yes, vanilla or yellow cake mix can be used for a shortcut. Just make the filling and frosting from scratch.

What’s the best ricotta to use?

Whole milk ricotta with minimal moisture works best for a thick, creamy filling.

How do I prevent the cupcakes from becoming soggy?

Make sure the filling is thick and the cupcakes are fully cooled before assembly.

Can I freeze them?

Freeze the unfrosted, unfilled cupcakes. Thaw and assemble fresh for best results.

What other toppings can I use?

Try chopped pistachios, chocolate shavings, or a drizzle of chocolate ganache.

Do these taste like real cannoli?

Yes! The creamy, citrus-scented filling with chocolate chips captures that authentic cannoli flavor in cupcake form.

Conclusion

Cannoli Cupcakes are a delightful dessert that combines the charm of a classic Italian pastry with the ease and fun of cupcakes. With a moist cake base, creamy ricotta-mascarpone filling, and fluffy frosting, they’re rich yet refreshing, and sure to impress at any event. Whether you’re a longtime cannoli fan or just looking to try something new, these cupcakes are a must-bake treat.

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