Cannoli Cupcakes are a sweet treat that will delight everyone!
I love cannoli and I love cupcakes, and anyone who agrees with me that these two desserts are amazing will agree with me that these cannoli cupcakes are also amazing. Cannoli are an amazing traditional Italian pastry made of a tube-like shell of fried dough. The dessert is filled with a sweet and creamy filling made from ricotta and/or mascarpone. The filling reminds me a bit of cream cheese frosting like you might find on a red velvet cake, but still different. For those of us who need practice making decent cannoli shells and still want a sweet treat with that cannoli taste, these cupcakes are the perfect marriage.
I’ve been craving good cannoli for a while, but not just any good cannoli. Specifically, the ones I had with my family at a local Italian eatery growing up that closed a few years ago. While I’m nowhere near that good yet, the flavors in this cupcake remind me of those happy family memories. It also reminds me of that hole-in-the-wall eatery with the strings of Christmas lights along the ceiling.
Like any cheese-based sweet cream or frosting, this cupcake is decadent and rich. It feels like luxury in your mouth, but the cupcake aspect of this cannoli cupcake makes it an easy and family-friendly option for all sorts of occasions, from a casual dessert to a birthday party at any age.
Ricotta or Mascarpone?
Ricotta is what makes the frosting have that classic cannoli texture. It’s a smooth, fresh cheese with a very mild flavor that perfectly blends with the powdered sugar and vanilla to create your filling. That said, cannoli filling can be made with mascarpone cheese either as a 1-for-1 substitution or as a 50/50 blend. Mascarpone has a lightly tart, milky flavor and is easier to spread, while ricotta is a bit more acidic and has a higher water content in comparison. They each have their strengths, and my personal preference is the 50/50 blend. You can even make your own ricotta cheese at home if you want the absolute freshest taste!
How to Make Ahead and Store?
Your cannoli cupcakes will last about 3 days in the refrigerator but are best eaten on the same day as baking. You can alternatively store the frosting in a covered container in the refrigerator and store the cupcakes separately in another airtight container, then put them together once you’re ready to serve them.
Serving Suggestions
To serve, sprinkle the top with chocolate chips! Or, you can change things up and add a dusting of cinnamon. If you want to complement the slight nutty flavor of the cheese filling, try a sprinkling of pistachios, or even some easy candied pecans. Alternatively, you can lean into the acidic and tart overtones and grate some lemon zest or candied fruit.
Cannoli Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract divided
- 1/2 cup whole milk
- 15 ounces whole milk ricotta cheese drained and divided
- 1 cup powdered sugar divided
- 1/4 cup mini chocolate chips plus extra for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
- For the filling, mix half of the ricotta cheese with 1/2 cup powdered sugar and the remaining teaspoon of vanilla extract until smooth. Stir in the mini chocolate chips.
- Once cupcakes are cool, cut a small hole in the center of each cupcake and fill with the ricotta mixture.
- For the frosting, beat the remaining ricotta with 1/2 cup powdered sugar until smooth. Spread or pipe onto the filled cupcakes.
- Garnish with additional mini chocolate chips. Serve and enjoy!
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