Cannoli Cupcakes
User Reviews
4.9
Cannoli Cupcakes
Description
Cannoli Cupcakes start with a batter of butter, sugars, sour cream, vanilla, and egg whites to create a soft, light cupcake with hints of cinnamon. The flour, baking powder, and salt balance the batter’s texture. This mixture is baked until golden and tender.
The frosting is prepared from smooth mascarpone cheese, confectioners' sugar, and vanilla, whipped to a light consistency and studded with mini chocolate chips. This brings the signature cannoli flavor, combining creamy texture with chocolate bits.
These cupcakes can be enjoyed on their own or dusted with additional confectioners' sugar for a delicate presentation. They work well as a dessert for gatherings where classic Italian flavors are appreciated.
Ingredients
For the cupcakes:
- 6 tablespoons butter at room temperature, unsalted
- 1/2 cup sugar
- 1/4 cup light brown sugar loosely packed
- 6 tablespoons sour cream at room temperature
- 1 1/2 teaspoons vanilla extract pure
- 3 egg at room temperature, divided, large, whites
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons milk at room temperature
- 2 tablespoons water at room temperature
For the cannoli frosting:
- 2 cups mascarpone cheese at room temperature
- 2 cups confectioners' sugar plus more for dusting cupcakes
- 1 teaspoon vanilla extract
- mini chocolate chips
Instructions
- Preheat the oven to 350 degrees F and prepare a standard cupcake pan with cupcake liners.
- In a large mixing bowl, cream the butter sugar and light brown sugar until light in color and fluffy, 3 to 4 minutes. Add the sour cream and vanilla extract and mix until well combined. Add 1 of the egg whites and mix until well combined. Add the remaining 2 egg whites and mix until well combined. Scrape down the sides of the bowl as needed to be sure all the ingredients are well incorporated.
- Combine the flour, baking powder, cinnamon and salt in a medium bowl, then combine the milk and water in a small measuring cup. Add half of the flour mixture to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add the remaining half of the flour mixture and mix until well combined. Scrape down the sides of the bowl as needed to be sure all of the ingredients are well incorporated.
- Fill the cupcake liners about halfway with batter. Bake the cupcakes for 15 to 17 minutes, or until a toothpick inserted comes out with a few crumbs. Remove the cupcakes from the oven and allow them to cool for 2 to 3 minutes in the pan, then transfer them to a cooking rack to finish cooling.
To make the frosting:
- Beat the mascarpone cheese, powdered sugar and vanilla extract together on medium-low speed until smooth. Do not overbeat or mix on high, or the frosting can get thin and watery (Mascarpone separates when overmixed.) Mix until just combined.
- Pipe the frosting onto the cupcakes and top with mini chocolate chips. Sprinkle with confectioners' sugar and store in the refrigerator until you are ready to serve. Serve at room temperature. These cupcakes are best eaten within 2 to 3 days.
Notes
- This cupcake recipe is adapted from Simply Beautiful Homemade Cakes by Lindsay Conchar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14standard cupcakes
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 357kcal | 18% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 48mg | 16% |
| Sodium | 79mg | 3% |
| Potassium | 101mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 28g | 56% |
| Vitamin A | 640IU | 13% |
| Calcium | 89mg | 9% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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