Cannoli Cupcakes
User Reviews
4.8
12 reviews
Excellent
Cannoli Cupcakes
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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.
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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 large eggs
- 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
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Instructions
Cupcakes
- Preheat your oven to 375 degrees F and line one cupcake pan with paper liners.
- Add the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk until combined.
- 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.
- Fill each cupcake liner about 3/4 full with the cake batter.
- Place in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool for about 10 minutes before transferring them to a wire rack to cool completely.
Cannoli Filling
- Add the ricotta, powdered sugar, and vanilla to a small bowl. Whisk until combined.
- Add the chocolate chips and cinnamon. Stir until the chocolate chips are evenly distributed. Set aside until ready to use.
Cannoli Frosting
- Add the butter and mascarpone to a large mixing bowl. Beat using a hand mixer on medium speed until creamed.
- 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.
- Add the frosting to a piping bag fitted with the Wilton 1M piping tip.
Assemble the Cannoli Cupcakes
- 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.
- Fill each cupcake with 1 tablespoon of cannoli filling and place the top of the cake back on top of the cannoli filling.
- Pipe the frosting on top and garnish with additional mini chocolate chips or a filled mini cannoli.
- 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
Show Details
Calories
411kcal
(21%)
Carbohydrates
55g
(18%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
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: 12cupcakes
Amount Per Serving
Calories 411 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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