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Cannoli Cupcakes
4.8 from 12 votes

Cannoli Cupcakes

These cannoli cupcakes have a delicious vanilla cupcake that’s filled with a ricotta cannoli filling, and topped with a rich and creamy mascarpone frosting.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 cupcakes
Calories: 411 kcal
Course: Dessert
Cuisine: American

Ingredients

Cupcakes
  • 1 ¼ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • ½ cup vegetable oil
  • ½ cup milk
  • 2 egg large
  • 1 teaspoon vanilla extract
Cannoli Filling
  • ¼ cup ricotta cheese
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup mini chocolate chips
  • 1/8 teaspoon ground cinnamon
Cannoli Frosting
  • 4 tablespoons butter room temperature
  • 4 ounces mascarpone cheese room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Cupcakes
    Cup of Yum
  1. Preheat your oven to 375 degrees F and line one cupcake pan with paper liners.
  2. Add the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk until combined.
  3. Add the vegetable oil, milk, eggs, and vanilla to the dry ingredients. Continue to whisk until the batter comes together and is smooth. Don’t overmix.
  4. Fill each cupcake liner about 3/4 full with the cake batter.
  5. Place in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  6. Let the cupcakes cool for about 10 minutes before transferring them to a wire rack to cool completely.
Cannoli Filling
  1. Add the ricotta, powdered sugar, and vanilla to a small bowl. Whisk until combined.
  2. Add the chocolate chips and cinnamon. Stir until the chocolate chips are evenly distributed. Set aside until ready to use.
Cannoli Frosting
  1. Add the butter and mascarpone to a large mixing bowl. Beat using a hand mixer on medium speed until creamed.
  2. Add the powdered sugar and vanilla extract. Continue to mix until the powdered sugar is incorporated. Turn the mixer to high and beat until whipped, about 1 minute.
  3. Add the frosting to a piping bag fitted with the Wilton 1M piping tip.
Assemble the Cannoli Cupcakes
  1. Cut a small hole out of the center of each cupcake using a paring knife or apple corer. Be sure to not cut all the way through the cupcake.
  2. Fill each cupcake with 1 tablespoon of cannoli filling and place the top of the cake back on top of the cannoli filling.
  3. Pipe the frosting on top and garnish with additional mini chocolate chips or a filled mini cannoli.
  4. Store any leftover cupcakes in an airtight container in the fridge.

Notes

  • For a thicker Cannoli Filling, drain the ricotta in a fine-mesh strainer overnight before using it.
  • If you want to top each cupcake with a mini cannoli, I recommend doubling the frosting recipe. You can mix mini chocolate chips into the second half of the recipe and pipe into the mini cannoli shells.

Nutrition Information

Calories 411kcal (21%) Carbohydrates 55g (18%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 51mg (17%) Sodium 110mg (5%) Potassium 80mg (2%) Fiber 1g (4%) Sugar 44g (88%) Vitamin A 336IU (7%) Vitamin C 1mg (1%) Calcium 62mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 cupcakes

Amount Per Serving

Calories 411

% Daily Value*

Calories 411kcal 21%
Carbohydrates 55g 18%
Protein 4g 8%
Fat 20g 31%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 51mg 17%
Sodium 110mg 5%
Potassium 80mg 2%
Fiber 1g 4%
Sugar 44g 88%
Vitamin A 336IU 7%
Vitamin C 1mg 1%
Calcium 62mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.