Ever had a craving for cannoli and cupcakes at the same time? I know I have.
That’s why I started making Cannoli Cupcakes—tiny bites of Italian pastry heaven wrapped in soft, fluffy cake.
In this guide, I’ll walk you through every step, from the perfect batter to the creamy ricotta filling. Ready to bake?
What Are Cannoli Cupcakes?
Cannoli cupcakes are a fusion of classic Italian cannoli and traditional cupcakes. They have all the flavors of a cannoli—sweet ricotta, chocolate chips, and a hint of citrus—baked into a soft, delicious cupcake base. The best part? They’re topped with a luscious cannoli-inspired frosting that makes every bite unforgettable.
Think of them as a fun, handheld version of your favorite Italian pastry—no deep frying required!
Key Terms to Know
Here are a few essential terms that will help you master this recipe:
- Ricotta Cheese: A creamy Italian cheese that gives cannoli filling its signature texture.
- Mascarpone: A rich, slightly sweet Italian cheese often used in desserts.
- Pastry Bag: A cone-shaped bag used for piping frosting onto cupcakes.
- Zesting: Scraping the outer peel of citrus fruits for added flavor.
Materials Needed
A well-prepared kitchen makes baking a breeze. Here’s everything you’ll need:
| Item | Purpose |
|---|---|
| Cupcake Liners | Prevents sticking and easy serving |
| Muffin Tin | Shapes cupcakes perfectly |
| Mixing Bowls | For wet and dry ingredients |
| Hand Mixer | Blends batter smoothly |
| Pastry Bag & Tip | For piping frosting |
| Zester | Adds citrus flavor |
| Measuring Cups & Spoons | Ensures accuracy |
Ingredients for Cannoli Cupcakes
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup ricotta cheese
- 1 tsp orange zest
For the Cannoli Filling:
- 1 cup ricotta cheese, drained
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup mini chocolate chips
For the Frosting:
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup ricotta cheese
- Mini chocolate chips and crushed pistachios for garnish
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
Step 2: Mix the Batter
- 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, mixing well.
- Stir in vanilla, ricotta, and orange zest.
- Gradually add dry ingredients, alternating with milk.
Step 3: Bake
- Fill cupcake liners 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool completely before filling.
Step 4: Make the Cannoli Filling
- In a bowl, mix ricotta, mascarpone, powdered sugar, and vanilla.
- Fold in mini chocolate chips.
- Chill in the fridge while cupcakes cool.
Step 5: Make the Frosting
- Beat butter until creamy.
- Add powdered sugar gradually.
- Mix in vanilla and ricotta.
- Beat until smooth and fluffy.
Step 6: Assemble
- Cut a small hole in each cupcake and fill with cannoli filling.
- Pipe frosting on top.
- Sprinkle with mini chocolate chips and crushed pistachios.
Tips for Success
- Drain your ricotta: Excess moisture can make the filling too runny.
- Don’t overmix the batter: This keeps the cupcakes light and fluffy.
- Chill the filling: A firmer filling makes assembly easier.
Common Mistakes and How to Avoid Them
Mistake 1: Runny Cannoli Filling
- Fix: Drain the ricotta for at least an hour before using.
Mistake 2: Dry Cupcakes
- Fix: Don’t overbake! Check at the 18-minute mark.
Mistake 3: Frosting Not Holding Its Shape
- Fix: Chill the frosting if it’s too soft before piping.
Similar Variations
Want to mix things up? Try these fun twists:
- Chocolate Cannoli Cupcakes: Add cocoa powder to the batter for a richer taste.
- Lemon Cannoli Cupcakes: Swap orange zest for lemon and add a lemon glaze.
- Pistachio Cannoli Cupcakes: Fold crushed pistachios into the batter and frosting.
FAQs
Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes and store them in an airtight container for up to 2 days before filling and frosting.
Do I have to use mascarpone?
No, but it adds richness. If you don’t have it, use extra ricotta instead.
How do I store leftovers?
Keep them in the fridge for up to 3 days. Let them come to room temperature before serving.
Conclusion
Cannoli cupcakes are the perfect blend of Italian tradition and modern baking. With their soft cake, creamy filling, and rich frosting, they’re sure to impress at any gathering.
Try them out, experiment with flavors, and most importantly—enjoy every bite!
