Why You’ll Love This Recipe

Cannoli Cupcakes combine the classic flavors of Italian cannoli with the convenience and charm of a cupcake. Featuring a moist vanilla cupcake base filled with a sweet ricotta and mascarpone filling, and topped with a creamy frosting and mini chocolate chips, these treats are perfect for parties, holidays, or anytime you crave a cannoli-inspired dessert. They’re indulgent, elegant, and irresistibly delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarunsalted buttereggsmilkvanilla extractbaking powderricotta cheesemascarpone cheesepowdered sugarmini chocolate chipsground cinnamonwhipping creamoptional: chopped pistachios or cannoli shell pieces for garnish

directions

Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.

In a separate bowl, whisk together flour and baking powder.

Gradually add dry ingredients to the butter mixture, alternating with milk, until just combined.

Divide batter evenly into cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.

Allow cupcakes to cool completely.

For the filling, mix ricotta cheese, mascarpone, powdered sugar, mini chocolate chips, and a pinch of cinnamon until smooth.

Core the center of each cupcake and fill with the cannoli mixture using a piping bag or spoon.

Whip the cream until stiff peaks form and pipe or spread over the filled cupcakes.

Garnish with mini chocolate chips, chopped pistachios, or crumbled cannoli shells.

Servings and timing

This recipe yields approximately 12 cupcakes.Preparation time: 20 minutesBaking time: 20 minutesCooling and filling time: 30 minutesTotal time: 1 hour 10 minutes

Variations

Use a chocolate cupcake base for a rich twist.

Add orange zest to the filling for a citrusy note.

Swap mascarpone for cream cheese for a tangier filling.

Top with a drizzle of melted chocolate for added indulgence.

Fill with a surprise cherry or chopped fruit for a fruity center.

storage/reheating

Store Cannoli Cupcakes in the refrigerator in an airtight container for up to 3 days.Bring to room temperature before serving for the best flavor and texture.Not recommended for freezing due to the delicate filling.

FAQs

Can I use store-bought cupcakes?

Yes, just core and fill them with the cannoli filling.

Do I need to strain the ricotta?

Yes, for best texture, strain excess moisture using cheesecloth or a fine sieve.

Can I make these ahead?

Yes, bake cupcakes and prepare the filling a day in advance. Assemble just before serving.

What can I use instead of mascarpone?

Cream cheese or a thick Greek yogurt are good substitutes.

Are these cupcakes very sweet?

They have a balanced sweetness with creamy, lightly sweetened filling.

Can I skip the whipped cream topping?

Yes, or replace with a dollop of mascarpone frosting.

What if I don’t have piping tools?

Use a spoon or a zip-top bag with the corner snipped off.

Can I use chocolate chips in the batter?

Yes, mini chocolate chips can be folded into the batter.

Do these need to be refrigerated?

Yes, because of the dairy-based filling.

Can I add a liqueur?

A splash of amaretto or Marsala wine in the filling adds authentic flavor.

Conclusion

Cannoli Cupcakes bring a beloved Italian dessert into a fun and elegant handheld form. With creamy, chocolate-studded filling and light, tender cake, they’re a crowd-pleaser for any gathering. Whether you’re baking for a celebration or simply treating yourself, these cupcakes offer all the deliciousness of a traditional cannoli—no pastry shell required.