If you adore the classic Italian dessert but want to experience it in cupcake form, this Cannoli Cupcakes Recipe is the perfect treat to satisfy your cravings. Bursting with the creamy, sweet ricotta filling and dotted with tiny chocolate chips, these cupcakes capture the essence of a traditional cannoli with every bite. They’re light, moist, and topped with a luscious whipped cream frosting that will have everyone asking for seconds. Whether you’re baking for a special occasion or just because, this recipe is a delightful way to bring a beloved dessert into cupcake territory.
Ingredients You’ll Need
Each of these ingredients plays a special role in creating the irresistible texture and flavor of the cannoli cupcakes. From the tender crumb to the flawlessly creamy filling, these essentials are simple yet crucial to making your cupcakes a true crowd-pleaser.
- All-purpose flour (1 ½ cups): Provides the structure for our cupcakes, creating a soft, tender crumb every time.
- Baking powder (1 ½ tsp): Helps the cupcakes rise beautifully, making them light and fluffy.
- Salt (¼ tsp): Balances the sweetness and enhances the overall flavor.
- Unsalted butter, softened (½ cup): Adds moisture and richness without overpowering the other flavors.
- Granulated sugar (1 cup): Sweetens the batter and helps create a delicate crust.
- Large eggs (2): Bind the ingredients together and contribute to the cake’s tenderness.
- Vanilla extract (1 tsp + 1 tsp): Imparts a warm, fragrant aroma that complements the ricotta filling and frosting.
- Whole milk (½ cup): Adds moisture and helps create a smooth, velvety batter.
- Sour cream (¼ cup): Brings a subtle tang and contributes to the cupcake’s moist texture.
- Ricotta cheese, drained (1 cup): The star of the filling, delivering that classic creamy cannoli flavor that’s not too heavy.
- Powdered sugar (½ cup + 2 tbsp): Sweetens the ricotta filling and the whipped cream frosting to perfection.
- Mini chocolate chips (1/4 cup + for topping): Offer delightful bursts of chocolate that pair perfectly with the creamy ricotta.
- Chopped pistachios (2 tbsp, optional): Adds a subtle crunch and nutty flavor that’s traditional in cannoli.
- Heavy cream (1 cup): Whipped into a fluffy topping that crowns the cupcakes beautifully.
How to Make Cannoli Cupcakes Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C) and lining your cupcake pan with paper liners. In a bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy—this is the secret to tender, moist cupcakes. Beat in the eggs one at a time, making sure each is fully incorporated, then add the vanilla extract. Alternate adding the flour mixture with the milk and sour cream, beginning and ending with the flour mixture. This keeps your batter smooth and prevents overmixing.
Step 2: Bake the Cupcakes
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for approximately 18-20 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cupcakes to cool completely on a wire rack before moving on to the filling and frosting. This step ensures that the frosting will stay stable and the ricotta filling won’t melt.
Step 3: Make the Ricotta Filling
While the cupcakes cool, prepare the filling by mixing the drained ricotta cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the mini chocolate chips and, if you’re using them, the chopped pistachios. The mixture should be rich but light enough to pipe onto or inside the cupcakes, mimicking the signature cannoli cream center.
Step 4: Whip the Cream Frosting
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This whipped cream frosting will add a luscious, airy finish to your Cannoli Cupcakes Recipe. Make sure not to overwhip, or it may become grainy.
Step 5: Assemble the Cupcakes
To create the classic cannoli experience, you can either pipe the ricotta filling directly into the center of each cupcake using a small nozzle or carefully cut a small hole in the side or top and fill it with a spoon. Then generously pipe the whipped cream frosting on top. Sprinkle mini chocolate chips and chopped pistachios for that perfect finishing touch.
How to Serve Cannoli Cupcakes Recipe
Garnishes
Garnishes can elevate your cupcakes from delightful to showstopping. Mini chocolate chips and chopped pistachios provide contrasting texture and a pop of color that makes each cupcake look as delicious as it tastes. Dusting a little powdered sugar on top right before serving adds a delicate, snowy effect that’s incredibly inviting.
Side Dishes
These cupcakes are decadent enough to enjoy on their own, but if you’re looking to create a fuller dessert spread, pair them with fresh berries like raspberries or strawberries to add bright acidity. A drizzle of espresso or a side of espresso cookies will complement the creamy ricotta and chocolate for an authentic Italian-inspired treat.
Creative Ways to Present
For parties or special occasions, arrange your cannoli cupcakes on a tiered dessert stand to create an immediate wow factor. You could also serve them in decorative cupcake wrappers or add edible flowers for a whimsical touch. Another fun idea is placing a small cannoli shell as a topper, tying the cupcake even closer to the traditional cannoli experience.
Make Ahead and Storage
Storing Leftovers
Store the cupcakes in an airtight container in the refrigerator to keep the ricotta filling and whipped cream frosting fresh. They’re best enjoyed within 2-3 days to maintain their creamy texture and freshness. Let them sit at room temperature for about 15 minutes before serving to bring back their soft, tender crumb.
Freezing
If you want to make these ahead of time, freeze the unfrosted cupcakes in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. Thaw overnight in the fridge, then add the filling and whipped cream frosting just before serving for the best flavor and texture.
Reheating
Since these cupcakes contain a creamy filling and whipped frosting, reheating isn’t recommended. Instead, take them out of the fridge about 15-20 minutes before serving to allow them to come closer to room temperature and deliver the optimal flavor and softness.
FAQs
Can I use mascarpone instead of ricotta for the filling?
Absolutely! Mascarpone will give your filling a richer, creamier taste but keep in mind it’s heavier than ricotta. You might want to lighten it up with a touch more powdered sugar or whipped cream.
Do I have to drain the ricotta cheese?
Yes, draining the ricotta is essential to avoid a watery filling. Place it in a fine mesh strainer or cheesecloth for at least 30 minutes to remove excess moisture.
Can I make these cupcakes dairy-free?
With some ingredient substitutions, you can! Use dairy-free butter, milk alternatives like almond milk, and a dairy-free cream cheese or ricotta substitute to recreate the flavors without dairy.
How long will these cupcakes last at room temperature?
Because of the ricotta filling and whipped cream topping, these cupcakes should not be left out longer than two hours to ensure food safety and maintain freshness.
Can I make the filling and frosting ahead of time?
Yes, the ricotta filling and whipped cream frosting can be made up to a day ahead. Keep them stored separately in airtight containers in the refrigerator, and assemble your Cannoli Cupcakes Recipe just before serving.
Final Thoughts
There’s something truly magical about transforming a classic into a new form, and that’s exactly what you get with this Cannoli Cupcakes Recipe. Each bite brings a smile and a little Italian sweetness to your day. I can’t wait for you to try baking these cupcakes—once you do, they’re sure to become one of your go-to desserts. Enjoy every creamy, chocolate-speckled moment!
Print
Cannoli Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
Delight in these decadent Cannoli Cupcakes that combine the classic flavors of Italian cannoli with the convenience of cupcakes. Featuring a moist vanilla cake base infused with ricotta cheese, mini chocolate chips, and a luscious whipped cream frosting topped with pistachios and extra chocolate chips, these cupcakes offer the perfect balance of creamy, crunchy, and sweet in every bite.
Ingredients
Cake Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ¼ cup sour cream
Filling Ingredients
- 1 cup ricotta cheese, drained
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips
- 2 tbsp chopped pistachios (optional)
Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Mini chocolate chips for garnish
- Chopped pistachios for garnish (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease the cups lightly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well incorporated, then add 1 teaspoon vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the milk mixed with sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
- Fill the Cupcake Cups: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake the Cupcakes: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely in the pan.
- Prepare the Ricotta Filling: In a medium bowl, combine the drained ricotta cheese, powdered sugar, 1 teaspoon vanilla extract, mini chocolate chips, and chopped pistachios (if using). Stir gently until evenly mixed.
- Create Filling Well: Once cupcakes are cooled, use a small knife or cupcake corer to remove the center portion of each cupcake, creating a small well for the filling.
- Fill Cupcakes: Spoon or pipe the ricotta mixture into the wells of each cupcake, filling just to the top.
- Make Whipped Cream Topping: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract with a mixer on high speed until stiff peaks form.
- Top Cupcakes: Pipe or spoon the whipped cream over the ricotta-filled cupcakes, creating a fluffy topping.
- Garnish: Sprinkle additional mini chocolate chips and chopped pistachios on top for decoration and extra texture.
- Chill and Serve: Refrigerate cupcakes for at least 30 minutes before serving to allow flavors to meld and whipped cream to set.
Notes
- Ensure the ricotta cheese is well drained to avoid a watery filling. You can drain it in a fine mesh sieve lined with cheesecloth for a few hours.
- Filling the cupcakes when completely cooled prevents the whipped cream from melting.
- For an extra crunch, substitute or add toasted nuts to the pistachios topping.
- These cupcakes are best served within 2 days for optimal freshness.
- Allow whipped cream to come to room temperature before beating for the best volume.
