Cannoli Cupcakes

Imagine biting into a soft, golden cupcake only to discover a creamy, ricotta-kissed center that tastes just like your favorite Italian dessert. These Cannoli Cupcakes are a delicious twist on the classic cannoli—infused with warm notes of cinnamon, studded with mini chocolate chips, and crowned with a silky ricotta-mascarpone frosting that melts in your mouth. Whether you’re celebrating something special or just craving a bakery-style treat at home, these cupcakes are here to impress.

Behind the Recipe

This recipe was born from nostalgia—a memory of walking down Little Italy with the scent of freshly fried cannoli shells wafting through the air. I wanted all the charm and flavor of a cannoli but in cupcake form, minus the mess of frying shells. So I set out to marry the tender crumb of a vanilla cupcake with the creamy, citrusy soul of a classic cannoli filling. The result? A cupcake that’s both comforting and a little bit fancy.

Recipe Origin or Trivia

Cannoli, meaning “little tube” in Italian, originated in Sicily and were traditionally made during Carnival. Over time, their crisp shell and creamy, sweetened ricotta filling became a beloved dessert around the world. The American twist? Turning that irresistible flavor profile into everything from cheesecakes to—yes—cupcakes. Cannoli Cupcakes honor those roots while bringing modern flair to your dessert table.

Why You’ll Love Cannoli Cupcakes

Get ready for your new favorite dessert—here’s why they’re impossible to resist:

Versatile: Perfect for birthdays, holidays, or weeknight baking therapy.
Budget-Friendly: Uses pantry staples with a few special additions.
Quick and Easy: The batter comes together in minutes.
Customizable: Add nuts, swap frostings, or jazz up the filling.
Crowd-Pleasing: Everyone loves cupcakes—especially with a creamy surprise inside.
Make-Ahead Friendly: Bake the cakes ahead and frost the next day.
Great for Leftovers: Store well and taste just as dreamy the next day.

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Chef’s Pro Tips for Perfect Results

Before you preheat that oven, here are a few tricks for nailing this dessert:

1. Strain your ricotta. Remove excess moisture to prevent a runny filling or frosting.
2. Don’t overmix the batter. Stir until just combined for the fluffiest cupcakes.
3. Chill the frosting. It pipes better when slightly firm.
4. Use a cupcake corer. It makes filling super easy and mess-free.
5. Let cupcakes cool completely. Warm cakes + creamy filling = melting disaster.

Kitchen Tools You’ll Need

You won’t need a bakery’s worth of tools—just these essentials:

Mixing Bowls: For whisking batters and blending fillings.
Electric Mixer: Helps achieve fluffy frosting and smooth batter.
Cupcake Pan: Standard 12-cup size works perfectly.
Cupcake Liners: Keeps things tidy and ensures easy release.
Piping Bag with Tip: For that gorgeous swirl on top.
Fine Mesh Strainer: Key to draining ricotta well.

Ingredients in Cannoli Cupcakes

Every component in these cupcakes plays a flavorful role—from the cinnamon-laced sponge to the creamy, chocolate-studded frosting.

1. All-Purpose Flour: 1 1/2 cups – Creates the tender cupcake base.
2. Baking Powder: 1 1/2 teaspoons – Gives the cupcakes their rise.
3. Salt: 1/2 teaspoon – Balances sweetness and boosts flavor.
4. Ground Cinnamon: 1/2 teaspoon – Adds warmth and depth.
5. Unsalted Butter: 1/2 cup (softened) – Adds moisture and richness.
6. Granulated Sugar: 3/4 cup – Sweetens the batter without overwhelming.
7. Eggs: 2 large – Provide structure and richness.
8. Vanilla Extract: 1 teaspoon – Enhances the overall flavor.
9. Whole Milk: 1/2 cup – Keeps the batter smooth and tender.
10. Ricotta Cheese: 3/4 cup (drained) – For the filling, creamy and slightly tangy.
11. Powdered Sugar: 1/2 cup (for filling) + 1 cup (for frosting) – Sweetens while keeping things smooth.
12. Mini Chocolate Chips: 1/3 cup – Classic cannoli texture and flavor.
13. Mascarpone Cheese: 1/2 cup – Rich, creamy base for the frosting.
14. Heavy Cream: 2 tablespoons – Lightens the frosting texture.
15. Orange Zest: 1 teaspoon – Adds that signature citrus zing.

Ingredient Substitutions

Need to adapt the recipe? Here’s how:

Ricotta Cheese: Try full-fat cottage cheese, well-blended and strained.
Mascarpone: Use cream cheese for a tangier twist.
Mini Chocolate Chips: Swap for chopped dark chocolate or omit entirely.
Orange Zest: Lemon zest also works beautifully.
Whole Milk: Any dairy or plant-based milk will do in a pinch.

Ingredient Spotlight

Ricotta Cheese: Essential to cannoli flavor, ricotta lends creaminess with a delicate tang—just make sure it’s well-strained.
Mascarpone Cheese: This ultra-creamy Italian cheese gives the frosting its rich texture and subtly sweet taste, pairing perfectly with citrus and vanilla notes.

Instructions for Making Cannoli Cupcakes

Let’s bake our way to a cupcake worthy of a pastry shop.

1. Preheat Your Equipment:
   Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Combine Ingredients:
   In a bowl, whisk flour, baking powder, salt, and cinnamon. In another bowl, beat butter and sugar until fluffy, then add eggs and vanilla. Alternate adding dry mix and milk, mixing until just combined.
3. Prepare Your Cooking Vessel:
   Spoon batter evenly into cupcake liners, filling each about 2/3 full.
4. Assemble the Dish:
   Bake for 18–20 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to wire rack.
5. Cook to Perfection:
   While cupcakes cool, mix ricotta, powdered sugar, chocolate chips, and orange zest in a bowl. For frosting, beat mascarpone, powdered sugar, heavy cream, and vanilla until smooth.
6. Finishing Touches:
   Once cupcakes are fully cooled, core each and pipe in filling. Pipe frosting on top in a swirl and garnish with a sprinkle of chips or zest.
7. Serve and Enjoy:
   Chill slightly before serving or enjoy at room temperature. Either way, prepare to swoon.

Texture & Flavor Secrets

What makes these cupcakes a game-changer is the contrast—the soft, vanilla-scented cake gives way to a cool, creamy center with mini chocolate chip crunch, and it all finishes with a buttery, mascarpone cloud. It’s the kind of bite that keeps you coming back for more.

Cooking Tips & Tricks

• Let ingredients come to room temperature for smoother batter and frosting.
• Use a cookie scoop to evenly fill cupcake liners.
• Chill the filled cupcakes before frosting for extra structure.
• Use a zester for that perfect citrus zest sprinkle on top.

What to Avoid

Steer clear of these common cupcake missteps:

• Skipping the ricotta straining: It can make your filling watery.
• Overfilling cupcake liners: Leads to overflow and uneven baking.
• Overmixing batter: Makes cupcakes tough instead of tender.
• Frosting too early: Always cool completely to avoid melting.

Nutrition Facts

Servings: 12
Calories per serving: 320

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

These cupcakes are excellent for prepping ahead. Bake and fill them the day before, then store covered in the fridge. Frost just before serving or up to a few hours ahead. They also freeze well (unfrosted) for up to a month. Thaw in the fridge and frost fresh.

How to Serve Cannoli Cupcakes

Serve them chilled or at room temperature with an espresso or cappuccino for full Italian bakery vibes. Garnish with a dusting of powdered sugar, a candied orange peel, or even a mini cannoli on top if you’re feeling extra.

Creative Leftover Transformations

Leftover cupcakes? Here’s how to remix them:

• Cube and layer into a trifle with whipped cream.
• Crumble into a dessert parfait with pudding and fruit.
• Freeze individually for sweet future snacks.
• Use as a topper for ice cream sundaes.

Additional Tips

• Chill your piping bag before frosting—it makes it easier to control.
• Add a pinch of nutmeg for extra warmth.
• Garnish with crushed pistachios for a classic Sicilian touch.

Make It a Showstopper

Pipe that frosting high and proud! Sprinkle with chocolate chips or orange zest, and place each cupcake in a decorative liner. For extra dazzle, add gold sprinkles or a drizzle of chocolate ganache just before serving.

Variations to Try

• Chocolate Cannoli Cupcakes: Add cocoa powder to the batter and filling.
• Pistachio Version: Swap chocolate chips for chopped pistachios.
• Mini Cannoli Topping: Crown each cupcake with a mini cannoli shell.
• Berry Twist: Add diced strawberries or raspberries to the filling.
• Lemon Cannoli: Use lemon zest in the frosting and filling for a citrus-forward bite.

FAQ’s

Q1: Can I make these cupcakes without a corer?
A1: Yes, use a small knife or spoon to scoop out the center gently.

Q2: Can I use store-bought ricotta?
A2: Absolutely—just be sure to drain it well.

Q3: Do these cupcakes need to be refrigerated?
A3: Yes, because of the dairy filling and frosting, keep them chilled.

Q4: Can I make the filling ahead of time?
A4: Yes, store it in the fridge up to 2 days in advance.

Q5: Can I freeze these cupcakes?
A5: Unfrosted and unfilled, yes. Add filling and frosting after thawing.

Q6: Can I use box cake mix?
A6: You can, but homemade batter adds that authentic, rich flavor.

Q7: What’s the best way to pipe frosting?
A7: Use a star tip for that classic swirl, and keep it chilled for control.

Q8: Can I skip the orange zest?
A8: Yes, but it adds a bright, signature flavor that mimics cannoli.

Q9: How long do they last?
A9: Best within 2 days, but can be refrigerated up to 4.

Q10: Can I use low-fat ricotta?
A10: Full-fat gives the best texture, but low-fat works in a pinch.

Conclusion

These Cannoli Cupcakes are a love letter to one of Italy’s most iconic desserts, all wrapped up in a pretty little package. From the tender crumb to the dreamy ricotta center, every bite feels like a celebration. Trust me, it’s worth every bite—bake them once, and they’ll become your go-to showstopper dessert.

Watch How To Make Cannoli Cupcakes