Cannoli Cupcakes
Delightful Cannoli Cupcakes with a light cinnamon sponge, creamy ricotta filling, and mascarpone frosting—bringing the charm of Italian bakeries to your kitchen.
Ingredients
- All-Purpose Flour: 1 1/2 cups
- Baking Powder: 1 1/2 teaspoons
- Salt: 1/2 teaspoon
- Ground Cinnamon: 1/2 teaspoon
- Unsalted Butter: 1/2 cup (softened)
- Granulated Sugar: 3/4 cup
- Eggs: 2 large
- Vanilla Extract: 1 teaspoon
- Whole Milk: 1/2 cup
- Ricotta Cheese: 3/4 cup (drained)
- Powdered Sugar: 1/2 cup (filling) + 1 cup (frosting)
- Mini Chocolate Chips: 1/3 cup
- Mascarpone Cheese: 1/2 cup
- Heavy Cream: 2 tablespoons
- Orange Zest: 1 teaspoon
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Combine Ingredients: Whisk flour, baking powder, salt, and cinnamon. In a separate bowl, beat butter and sugar, add eggs and vanilla. Alternate adding dry mix and milk, mixing until just combined.
- Prepare Your Cooking Vessel: Spoon batter evenly into cupcake liners, about 2/3 full.
- Assemble the Dish: Bake for 18–20 minutes, then cool on a wire rack.
- Cook to Perfection: Mix ricotta, 1/2 cup powdered sugar, chocolate chips, and zest for the filling. Beat mascarpone, 1 cup powdered sugar, cream, and vanilla for frosting.
- Finishing Touches: Core each cupcake and fill. Pipe frosting on top and garnish as desired.
- Serve and Enjoy: Chill slightly or serve at room temperature.
Notes
- Strain ricotta well for a thicker filling.
- Chill frosting before piping for better structure.
- Decorate with orange zest or mini cannoli for flair.
- Store filled and frosted cupcakes in the fridge.
Find it online: https://deliceflash.com/cannoli-cupcakes-2/