Cannoli Cupcakes Recipe
User Reviews
4.7
45 reviews
Excellent
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Prep Time
30 mins
-
Cook Time
30 mins
-
Additional Time
30 mins
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Total Time
1 hr 20 mins
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Servings
12 cupcakes
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Calories
413 kcal
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Course
Dessert, Baked Goods
Cannoli Cupcakes Recipe
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These cannoli cupcakes are inspired by my favorite Italian treat. They're stuffed and frosted with fluffy cannoli filling-- yum!
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Ingredients
For the Cupcakes
- 13.25 ounces vanilla cake mix (1 box)
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
For the Cannoli Filling
- ¼ cup ricotta cheese
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ cup mini chocolate chips
- ⅛ teaspoon ground cinnamon optional
For the Frosting
- 4 tablespoons unsalted butter room temperature (½ stick)
- 4 ounces mascarpone cheese room temperature
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
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Instructions
For the Cupcakes
- Preheat oven to 375°F. Line a 12-count cupcake tin with paper liners. Set aside.
- Mix the cake mix, water, vegetable oil, and eggs together.
- Divide the batter between the cupcake tin wells, filling ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack to cool.
For the Cannoli Filling
- In a small bowl, whisk the ricotta, powdered sugar, and vanilla together.
- Add the chocolate chips and cinnamon and stir to combine. Set aside until ready to use.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and mascarpone on medium speed until smooth and creamy, about 2 minutes.
- With the mixer on low, slowly add the powdered sugar followed by the vanilla extract.
- Turn the mixer to high speed and beat the icing until it becomes light and fluffy, about 2-3 minutes.
- Transfer the frosting to a piping bag fitted with your choice of tip.
Assembly
- Scoop a small hole out of the center of each 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, if desired.
Notes
- Storage: Store cannoli cupcakes in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1cupcake
Calories
413kcal
(21%)
Carbohydrates
55g
(18%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
51mg
(17%)
Sodium
63mg
(3%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
336IU
(7%)
Vitamin C
1mg
(1%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 413kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 63mg | 3% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
45 reviews
Excellent
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