Cannoli Cupcakes Recipe
These Cannoli Cupcakes are a delightful twist on the classic Italian dessert, combining moist vanilla cupcakes with a creamy ricotta filling and sweet mascarpone frosting. Each bite offers the rich flavors of cannoli with the soft, fluffy texture of a cupcake. Perfect for parties, holidays, or any sweet craving.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 ¼ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup ricotta cheese
- ½ cup powdered sugar
- ½ tsp cinnamon
- ¼ cup mini chocolate chips
- 1 cup mascarpone cheese
- ½ cup heavy cream
- ½ tsp vanilla extract for frosting
- ¼ cup powdered sugar for frosting
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk flour, baking powder, and salt; set aside.
- Cream butter and sugar until fluffy, then beat in eggs and vanilla.
- Alternate adding flour mixture and milk to the butter mixture; mix until combined.
- Fill liners 2/3 full and bake 18 minutes; cool completely.
- Mix ricotta, powdered sugar, cinnamon, and mini chocolate chips for filling.
- For frosting, beat mascarpone, cream, vanilla, and powdered sugar until smooth.
- Core cooled cupcakes, fill with ricotta mixture, and pipe frosting on top.
- Garnish with extra chocolate chips or crushed cannoli shells if desired.
Notes
- Chill the filling for at least 30 minutes for best texture.
- Store cupcakes in the fridge and bring to room temperature before serving.
- You can replace mascarpone with cream cheese for a tangier frosting.