Cannoli Cupcakes

There’s something absolutely irresistible about the classic Italian cannoli, and when you capture all that creamy, crispy, cinnamon-kissed charm inside a light, fluffy cupcake, magic happens. These Cannoli Cupcakes deliver everything you love in one adorable, handheld treat—golden vanilla cake, silky ricotta-mascarpone frosting, and just the right touch of chocolate. Each bite is a blend of nostalgia and indulgence, like a cozy café visit wrapped up in cupcake form.

Behind the Recipe

I’ve always adored cannoli—those crunchy shells filled with sweet, smooth ricotta, often dusted with powdered sugar or studded with mini chocolate chips. But rolling and frying the shells felt like too much fuss for an everyday treat. So I thought, why not take that iconic flavor and reimagine it as something simpler, more playful? Enter the cupcake—fluffy, flavorful, and bursting with creamy cannoli filling. It’s become my go-to when I want something that wows without the work.

Recipe Origin or Trivia

Cannoli hail from Sicily, originally made as a festive treat during Carnevale. The name comes from “canna,” which refers to the cane-like reeds used to mold the shells. Traditionally, the filling was sweetened ricotta cheese, and through the years, variations spread across Italy and into American bakeries. These cupcakes borrow the heart of that history but modernize the form—perfect for parties, showers, or a Tuesday pick-me-up.

Why You’ll Love Cannoli Cupcakes

These cupcakes pack all the flavor of a traditional cannoli in a fun, unexpected format.

Versatile: Dress them up for celebrations or keep it simple for weeknight indulgence.
Budget-Friendly: Ricotta and pantry ingredients make this an affordable luxury.
Quick and Easy: No frying needed, just basic baking and mixing.
Customizable: Add chopped pistachios, orange zest, or swap in chocolate cake for fun twists.
Crowd-Pleasing: Kids and adults alike swoon over the creamy center and cupcake charm.
Make-Ahead Friendly: Bake the cupcakes ahead and frost the next day.
Great for Leftovers: Store well and stay moist for days—if they last that long!

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Chef’s Pro Tips for Perfect Results

A few insider tricks make these cupcakes absolutely swoon-worthy:

• Drain your ricotta to avoid a watery filling—dry ricotta is creamy ricotta.
• Use room-temperature ingredients for a smooth batter and frosting.
• Chill the filling slightly before piping to help it hold shape.
• Scoop out a bit of the cupcake center before filling for more cannoli goodness.
• Use a star tip for a bakery-style swirl that impresses every time.

Kitchen Tools You’ll Need

Let’s get our tools lined up so the baking can flow effortlessly:

Muffin Tin: For baking 12 perfect cupcakes.
Cupcake Liners: Keeps your cupcakes pretty and easy to remove.
Mixing Bowls: For both batter and filling preparation.
Electric Mixer: To whip frosting to fluffy perfection.
Piping Bag and Tips: Essential for clean, elegant filling and frosting.
Sifter: For dusting that final snowy sprinkle of powdered sugar.

Ingredients in Cannoli Cupcakes

These dreamy cupcakes come together with a mix of baking basics and Italian-inspired gems:

1. All-Purpose Flour: 1½ cups (180g) – Provides the structure for the cupcakes.
2. Granulated Sugar: ¾ cup (150g) – Sweetens and adds tenderness.
3. Baking Powder: 1½ teaspoons – Gives the cupcakes a beautiful lift.
4. Salt: ¼ teaspoon – Enhances the overall flavor.
5. Unsalted Butter: ½ cup (1 stick, softened) – Adds richness and moisture.
6. Eggs: 2 large – Bind the batter and add lightness.
7. Vanilla Extract: 1½ teaspoons – Gives a classic warm note.
8. Whole Milk: ½ cup (120ml) – Loosens the batter for a tender crumb.
9. Ricotta Cheese: 1 cup (250g, drained) – Creamy base for the filling.
10. Mascarpone Cheese: ½ cup (120g) – Adds silky texture to the frosting.
11. Powdered Sugar: 1 cup (120g) – Sweetens and stabilizes the frosting.
12. Mini Chocolate Chips: ⅓ cup – For that perfect cannoli crunch.
13. Cinnamon (optional): ¼ teaspoon – Adds a warm, spiced background note.

Ingredient Substitutions

Need to tweak your ingredients? No problem.

Ricotta Cheese: Cream cheese for a thicker, tangier texture.
Mascarpone Cheese: Full-fat cream cheese or whipped cream.
Whole Milk: Buttermilk or dairy-free alternatives.
Butter: Neutral oil for a moist, denser crumb.
Chocolate Chips: Chopped dark chocolate or white chips.

Ingredient Spotlight

Ricotta Cheese: Light and airy yet rich, ricotta gives the filling its creamy authenticity without being heavy.
Mascarpone Cheese: With its lush, velvety texture, mascarpone elevates the frosting from basic to bakery-worthy.

Instructions for Making Cannoli Cupcakes

We’re going for wow factor with minimal fuss. Here’s how it’s done:

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. Combine Ingredients:
   In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with dry.
3. Prepare Your Cooking Vessel:
   Divide the batter evenly among the lined muffin cups, filling each about ⅔ full. Smooth the tops gently.
4. Assemble the Dish:
   Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a rack to cool completely.
5. Cook to Perfection:
   While cupcakes cool, prepare the filling by mixing drained ricotta, mascarpone, powdered sugar, cinnamon, and chocolate chips until smooth. Chill for 15–20 minutes.
6. Finishing Touches:
   Use a knife to cut out a small cone from the center of each cupcake. Fill with cannoli cream. Pipe more cream on top in a pretty swirl, then sprinkle with extra mini chips and a dusting of powdered sugar.
7. Serve and Enjoy:
   Serve chilled or at room temperature. Pair with espresso or a cold glass of milk.

Texture & Flavor Secrets

Every bite balances airy vanilla cake with rich, velvety cream. The filling brings a cool, lightly sweet contrast to the soft crumb, and those tiny chocolate chips pop with texture and bittersweet richness. Cinnamon adds depth without overpowering.

Cooking Tips & Tricks

To make these cupcakes sing:

• Make sure the ricotta is well-drained to prevent runny filling.
• Chill the filling to firm it up before piping.
• Use a serrated knife for clean cupcake centers.

What to Avoid

These quick fixes will help dodge disaster:

• Overmixing the batter: Leads to dense cupcakes. Mix just until combined.
• Skipping the chill: Warm filling = messy results.
• Using low-fat ricotta: The texture won’t be creamy enough.

Nutrition Facts

Servings: 12
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 1 hour (includes cooling and filling time)

Make-Ahead and Storage Tips

Bake the cupcakes up to 2 days in advance and store unfrosted in an airtight container. The filling can be made a day ahead and chilled. Once assembled, store cupcakes in the fridge for up to 3 days. Avoid freezing the filled cupcakes—they’re best fresh.

How to Serve Cannoli Cupcakes

Serve them on a tiered dessert tray with espresso, cappuccino, or even an affogato. They shine at birthdays, brunches, or just because you deserve something sweet.

Creative Leftover Transformations

Got extras? Here’s how to breathe new life into them:

• Crumble and layer with whipped cream and berries for a cannoli trifle.
• Freeze the filling alone and use it later as a dip for strawberries or cookies.
• Slice in half and toast lightly under the broiler for a warm twist.

Additional Tips

Let’s boost your baking brilliance:

• Add a splash of orange zest to the filling for classic Sicilian flair.
• Top with chopped pistachios for color and crunch.
• Want a chocolate version? Use chocolate cake mix and keep the filling the same.

Make It a Showstopper

Garnish with a shard of mini cannoli shell, drizzle of chocolate sauce, or edible gold leaf for a jaw-dropping dessert-table centerpiece.

Variations to Try

Ready to get creative?

• Chocolate Cannoli Cupcakes: Use chocolate cake base and sprinkle cocoa over the frosting.
• Pistachio Crunch: Add ground pistachios to the filling and sprinkle on top.
• Orange Ricotta Swirl: Stir orange zest into both batter and frosting.
• Tiramisu-Inspired: Soak cupcake centers with espresso before filling.
• Mini Cupcakes: Make bite-sized versions for parties—same impact, smaller bites.

FAQ’s

Q1: Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend and check baking time a few minutes early.

Q2: Can I use store-bought frosting?

You can, but the homemade ricotta-mascarpone combo is what makes it “cannoli.”

Q3: How do I drain ricotta?

Wrap it in cheesecloth and press it in a strainer over a bowl for 30 minutes.

Q4: Do I need to refrigerate them?

Yes, because of the dairy filling—store in the fridge.

Q5: Can I make the filling ahead?

Absolutely! It keeps well chilled for up to 2 days.

Q6: Can I add other mix-ins?

Sure! Try chopped cherries, orange peel, or crushed cannoli shells.

Q7: What’s a good frosting tip for piping?

A large star tip (like Wilton 1M) gives a beautiful swirl.

Q8: Can I make a cake instead?

Yes, use a 9-inch round pan and adjust bake time to 30–35 minutes.

Q9: Can I skip the filling step?

You can, but it won’t have that signature cannoli surprise inside.

Q10: How do I know when they’re done baking?

Insert a toothpick—if it comes out clean, they’re ready!

Conclusion

Cannoli Cupcakes bring the joy of an Italian bakery straight to your kitchen—without the fuss. With creamy filling, tender cake, and that playful crunch of chocolate chips, they’re the perfect way to celebrate life’s little moments. Let me tell you, they’re worth every bite.

Watch How To Make Cannoli Cupcakes