Cannoli Cupcakes Recipe

So, you love cannoli? And cupcakes? Perfect. Why settle for one when you can have both in a glorious mash-up that’s basically dessert royalty? Today, I’m sharing my all-time favorite cannoli cupcakes recipe, and trust me — once you try these, you’ll never look at plain ol’ cupcakes the same way again.

Not to brag, but I’ve made these for family dinners, potlucks, and even a wedding once (yep, seriously), and they disappeared faster than you can say “mangia!” Ready to impress your taste buds — and everyone else’s? Let’s go.

Why You’ll Fall in Love With Cannoli Cupcakes

You know how sometimes you eat a cupcake, and it’s… fine? Like, it’s sweet, it’s fluffy, but nothing mind-blowing? Well, these cupcakes are anything but basic.

Here’s why you’ll love them:

• They’ve got that classic, creamy, ricotta filling you adore in cannoli.
• The crunchy little garnish of mini chocolate chips and pistachios gives you texture (because boring desserts are a crime IMO).
• They’re ridiculously photogenic — you’ll basically need to post them on Instagram.
• Oh, and did I mention how easy they are? Because they are.

Seriously, ever wondered how to impress people without spending five hours in the kitchen? This is your answer.

Ingredients You’ll Need for Cannoli Cupcakes

Let’s keep it real — no one likes running around town looking for unicorn dust and imported fairy tears. You can grab everything for these at a regular grocery store. Here’s what you need:

For the cupcakes:

• 1 box of vanilla cake mix (or make your own if you’re feeling ambitious)
• Ingredients called for on the box (usually eggs, oil, and water)

For the cannoli filling:

• 1 ½ cups ricotta cheese (drain it overnight if it’s super wet)
• 1 ½ cups mascarpone cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon (optional but highly recommended)

For the topping:

• Mini chocolate chips
• Chopped pistachios
• Powdered sugar (for dusting, because we’re fancy)

See? No black truffles, no drama. Just simple, tasty stuff.

Step-By-Step: How To Make Cannoli Cupcakes Without Losing Your Sanity

Here’s where the magic happens. I promise this is easier than assembling IKEA furniture (and tastes better too).

Step 1: Bake the cupcakes

• Preheat your oven and line a muffin tin with cupcake liners.
• Mix and bake your vanilla cupcakes according to the package directions.
• Let them cool completely, unless you enjoy molten lava burns. 🙂

Step 2: Make the filling

• In a bowl, beat together the ricotta and mascarpone until smooth.
• Add powdered sugar, vanilla, and cinnamon. Beat until creamy and delicious.
• Taste it. Try not to eat it all before you fill the cupcakes.

Step 3: Hollow out the cupcakes

• Use a small knife or a cupcake corer (if you’re fancy) to scoop out a little circle from the center of each cupcake.
• Keep the tops you remove — you’ll put them back like a lid.

Step 4: Fill ‘em up

• Spoon or pipe the cannoli filling into each cupcake hole.
• Replace the cupcake tops you removed earlier.

Step 5: Decorate like you mean it

• Frost or pipe the tops of the cupcakes with more filling if you want (you do want).
• Sprinkle generously with mini chocolate chips and chopped pistachios.
• Dust with powdered sugar for that authentic cannoli vibe.

Done. Seriously — could that have been easier?

Tips and Tricks That Actually Help

I’ve made enough mistakes so you don’t have to. You’re welcome. Here are my top pro tips:

• Drain your ricotta. Nobody likes soupy filling. Place it in a cheesecloth or a paper towel-lined strainer overnight to remove excess moisture.
• Don’t overbake your cupcakes. Dry cupcakes make everyone sad. Check them a couple of minutes before the box says they’ll be done.
• Chill the filling. If it feels too soft to pipe, pop it in the fridge for 20–30 minutes.
• Pipe like a pro. If you don’t have a piping bag, just use a Ziploc with the corner snipped off. Works like a charm.

Variations to Spice Things Up

Feeling creative? Good — so am I. Try these fun twists:

• Chocolate cupcakes: Swap vanilla cake mix for chocolate for a decadent upgrade.
• Orange zest: Add a little grated orange zest to the filling for a citrusy kick.
• Nut-free: Leave off the pistachios if you’ve got allergy concerns.
• Sprinkle party: Replace the nuts with rainbow sprinkles because, well… why not?

Because who says you have to stick to the rules? Not me.

Why These Beat Regular Cannoli (And Cupcakes)

Okay, let’s be real for a second — regular cannoli are fantastic. But they’re also kind of a pain to make. You’ve got to fry shells, pipe them right before serving, and then somehow eat them without cracking the shell all over yourself.

And plain cupcakes? Cute, but forgettable.

These cannoli cupcakes are the best of both worlds.

• They’re portable and mess-free.
• You can make them ahead of time.
• They’re easier to share (if you’re into that kind of thing — no judgment if you’re not).

Ever wondered why we don’t see these more often at bakeries? Me too. But hey, that just makes you cooler for making them yourself.

Storage and Make-Ahead Tips

If you’re thinking, “How long can these sit around before they get weird?” — great question.

• Store them in an airtight container in the fridge.
• Best eaten within 2–3 days for peak freshness.
• You can make the filling a day ahead and keep it in the fridge until you’re ready.

FYI: They taste amazing cold, straight out of the fridge at midnight. Not that I’d know. 😉

What to Serve With Cannoli Cupcakes

Oh, so you’re making these for a party? Excellent choice. Here are some ideas to round out your dessert table:

• Espresso or strong coffee (because Italian desserts + coffee = chef’s kiss)
• A little bowl of fresh berries
• Sparkling wine or prosecco if you’re feeling bougie
• More cupcakes, obviously

Because honestly, who’s stopping you?

FAQS about Cannoli Cupcakes

Can I use cream cheese instead of mascarpone?
Sure. It won’t taste exactly the same, but it’s still delicious. Just make sure it’s softened to avoid lumps.

Do I have to hollow out the cupcakes?
Technically no. You could just pipe the filling on top, but then you’re missing out on that surprise bite of creamy goodness in the middle. Why cheat yourself?

What if I don’t have a mixer?
No worries. A sturdy whisk and some elbow grease will do the trick. Think of it as your workout for the day.

Related Recipes

• Cotton Candy Cupcakes Recipe
• Chewy Coconut Bars Recipe
• Brownie Milkshake Recipe

Final Thoughts: You’re Basically an Italian Nonna Now

So there you have it — the ultimate cannoli cupcakes recipe that combines the charm of Italy with the convenience of cupcakes. Whether you’re making these for a crowd or just because it’s Tuesday and you deserve nice things (you do), these little beauties deliver every time.

And hey — if anyone asks if you bought them at a bakery? Smile mysteriously and say, “Oh, just something I whipped up.” 😉

Now, what are you waiting for? Go grab that ricotta and start baking. And when you’re done, don’t forget to snap a pic and tag me — because if you don’t post your cupcakes online, did they even happen?

Buon appetito, my friend.

If you want, I can also help you draft a printable recipe card or even a shopping checklist for these cupcakes. Just say the word. 🙂