Cannoli Cupcakes are a delightful fusion of the classic Italian pastry and a moist, fluffy cupcake. These treats feature a tender vanilla base filled or topped with a creamy ricotta-cannoli filling, often enhanced with mini chocolate chips and dusted with powdered sugar. Perfect for celebrations or a unique dessert table addition, they bring the charm of a bakery-style cannoli into handheld cupcake form.

ingredients

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

all-purpose flourgranulated sugarsaltbaking powdersoftened unsalted buttereggsvanilla extractwhole milkmilk ricotta cheeseconfectioners’ sugarsour creammascarpone cheesemini chocolate chipspowdered sugar for dustingoptional: cinnamon and orange zest

directions

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

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

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

Beat in the eggs one at a time, then mix in vanilla extract.

Add the dry ingredients alternately with milk, starting and ending with the dry mix. Do not overmix.

Fill cupcake liners 2/3 full and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Let cupcakes cool completely on a wire rack.

For the filling/frosting, mix ricotta cheese, mascarpone, confectioners’ sugar, sour cream, vanilla extract, and optional orange zest until smooth.

Fold in mini chocolate chips gently.

Use a piping bag to fill the cupcakes by coring the center or pipe the mixture as frosting on top.

Dust with powdered sugar before serving.

Servings and timing

This recipe yields approximately 12 cupcakes.
Preparation time: 20 minutes
Baking time: 18–20 minutes
Cooling and filling time: 30 minutes
Total time: 1 hour 10 minutes

Variations

Add a touch of cinnamon to the filling for extra depth.

Use orange or lemon zest to brighten the flavor.

Top with crushed pistachios for a nutty twist.

Make mini versions for bite-sized party treats.

Drizzle with melted chocolate for a gourmet finish.

storage/reheating

Store Cannoli Cupcakes in the refrigerator in an airtight container for up to 4 days.
Bring to room temperature before serving for best flavor and texture.
Freezing is not recommended due to the ricotta filling.

FAQs

What type of ricotta should I use?

Use whole milk ricotta and drain it well for a thick, creamy consistency.

Can I make these cupcakes ahead of time?

Yes, bake the cupcakes a day ahead and fill/frost them the day you plan to serve.

Do I need to core the cupcakes for the filling?

You can either core and fill the cupcakes or just pipe the cannoli cream on top.

Can I substitute mascarpone?

You can use cream cheese, but mascarpone gives a more authentic cannoli flavor.

Why is my filling runny?

Ensure your ricotta is well-drained and avoid overmixing once the chocolate chips are added.

Are these cupcakes very sweet?

The sweetness is balanced between the cupcake base and the creamy filling.

Can I make these gluten-free?

Yes, use a gluten-free flour blend suitable for baking.

Can kids eat these?

Yes, they are kid-friendly and fun to eat.

Do they need to be refrigerated?

Yes, due to the dairy-based filling, refrigeration is necessary.

What’s the best way to fill the cupcakes?

Use a cupcake corer or a small spoon to scoop out the center and fill with a piping bag.

Conclusion

Cannoli Cupcakes offer a delicious blend of Italian dessert tradition and classic cupcake charm. With their creamy filling, soft cake, and fun presentation, they’re sure to be a hit at any gathering. Enjoy them for holidays, birthdays, or whenever you crave something uniquely sweet and satisfying.