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Cannoli Cupcakes
4.9 from 99 votes

Cannoli Cupcakes

Cannoli Cupcakes combine moist, cinnamon-spiced cupcakes with a creamy mascarpone frosting featuring mini chocolate chips. Inspired by traditional cannoli dessert flavors, these cupcakes offer a tender crumb enriched with sour cream and vanilla, topped with sweet, fluffy frosting that mirrors the classic Italian pastry filling.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 14 standard cupcakes
Calories: 357 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees F and prepare a standard cupcake pan with cupcake liners.
  2. 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.
  3. 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.
  4. 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:
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 14 standard cupcakes

Amount Per Serving

Calories 357

% 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.