Cannoli Cupcakes

There’s something about a swirl of frosting that hides a secret. Picture golden cupcakes, tender and moist, crowned with billows of creamy ricotta filling, flecked with mini chocolate chips and dusted with a snowy veil of powdered sugar.

These cannoli cupcakes are a cozy, bakery-style dessert with all the charm of a classic cannoli, ready in about an hour from mixing bowl to first bite.

They’re perfect for sweet-tooth fans, beginner bakers, and anyone who loves an impressive dessert without the fuss of frying shells.

I still remember a hectic Sunday when friends dropped by unannounced; this recipe turned pantry staples into a tray of elegant treats that made the kitchen feel like a little Italian café.

They shine at birthdays, casual get-togethers, or when a late-night craving calls for something special but stress-free. Ready to bring this dish to life?

Why You’ll Love It

• Delivers classic cannoli flavor in an easy handheld cupcake form
• Marries fluffy vanilla cake with rich, creamy ricotta-mascarpone frosting
• Impresses guests with bakery-style looks yet simple, home-friendly steps
• Offers customizable sweetness, spices, and toppings for your perfect bite
• Makes ahead easily; assemble close to serving for freshest texture

Ingredients

• 1 1/2 cups all-purpose flour — spoon and level for accurate measuring
• 1 1/2 teaspoons baking powder — guarantees a light, tender rise
• 1/4 teaspoon baking soda — helps with browning and lift
• 1/2 teaspoon fine salt — balances sweetness and flavor
• 1/2 cup unsalted butter, softened — bring to room temp for easy creaming
• 1 cup granulated sugar — beat well with butter for fluffy texture
• 2 large eggs, room temperature — mix in one at a time for stability
• 2 teaspoons vanilla extract — use pure vanilla for best flavor
• 1/2 teaspoon almond extract, optional — adds classic Italian bakery aroma
• 3/4 cup whole milk, room temperature — room temp prevents batter from curdling
• 1 1/2 cups whole milk ricotta cheese, drained — strain well so frosting isn’t runny
• 1 cup mascarpone cheese, chilled — cold helps the frosting hold its shape
• 1 cup powdered sugar, sifted — sifting prevents lumps in frosting
• 1 teaspoon vanilla extract — rounds out the cannoli filling flavor
• 1/2 teaspoon ground cinnamon — gives warm cannoli-style spice
• 1/2 cup mini chocolate chips — use minis so they pipe smoothly
• 2 tablespoons heavy cream, cold — whip in just to soft peaks for body
• 1/4 cup mini chocolate chips — sprinkle on top for crunch and look
• 1/4 cup crushed cannoli shells or waffle cones, optional — adds classic cannoli crunch
• 1 tablespoon powdered sugar, for dusting, optional — sift over just before serving

Step-by-Step Method

Prep the Pan & Preheat Oven

Line a 12-cup muffin tin with paper liners. Guarantee each liner sits flat so batter bakes evenly. Preheat the oven to 350°F (175°C). Position an oven rack in the center for consistent heat.

Set out butter, eggs, and milk to reach room temperature, which helps create lighter, more tender cupcakes.

Combine Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Break up any lumps to guarantee a smooth batter later.

Keep this bowl nearby, as you’ll add it in stages to the wet mixture. Properly combined dry ingredients help the cupcakes rise evenly and maintain a uniform crumb.

Cream Butter & Sugar

Beat the softened butter and granulated sugar in a large bowl with an electric mixer. Mix on medium speed until the mixture looks pale and fluffy, about 2–3 minutes. Scrape down the bowl once or twice.

This step incorporates air into the batter, helping the cupcakes bake up soft and light.

Add Eggs & Extracts

Beat in the eggs one at a time, mixing well after each addition so the batter emulsifies smoothly. Add the vanilla extract and optional almond extract, then mix until just combined.

Scrape down the sides of the bowl to guarantee everything is evenly incorporated and the batter looks smooth and glossy.

Alternate Dry Ingredients & Milk

Add half the dry mixture to the butter mixture and mix on low until just combined. Pour in half the milk and mix again briefly.

Repeat with remaining dry ingredients and milk, beginning and ending with the dry mixture. Mix only until no streaks of flour remain to avoid overworking the batter.

Fill Liners & Bake Cupcakes

Divide the batter among the 12 liners, filling each about two-thirds full. Use a scoop for even portions. Tap the pan lightly on the counter to release air bubbles.

Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep cupcakes moist.

Cool Cupcakes Completely

Place the muffin tin on a cooling rack and let cupcakes cool in the pan for about 5 minutes. Gently remove each cupcake from the tin and transfer to the rack.

Allow them to cool completely, about 30–40 minutes. Make certain they’re fully cooled before filling or frosting to prevent melting and sliding.

Drain the Ricotta

Spoon the ricotta into a fine-mesh strainer or cheesecloth set over a bowl. Let it drain for at least 15 minutes to remove excess moisture. Gently press with a spoon if needed, but don’t force it through.

Properly drained ricotta guarantees a thick, stable cannoli filling that pipes neatly and holds its shape.

Beat Ricotta & Mascarpone

Transfer the drained ricotta to a large bowl. Add the chilled mascarpone. Beat together with an electric mixer until the mixture is smooth, creamy, and well blended. Scrape down the sides once or twice.

This step creates a silky base for the cannoli frosting, preventing a grainy or lumpy texture.

Add Sugar, Vanilla & Cinnamon

Sprinkle the sifted powdered sugar over the cheese mixture. Add vanilla extract and ground cinnamon. Beat on low at first, then increase to medium until everything is fully combined and slightly fluffy. Taste and adjust sweetness or spice if needed.

The mixture should be smooth, light, and evenly flavored.

Incorporate Cream & Chocolate Chips

Pour in the cold heavy cream and beat just until the frosting thickens slightly and holds soft peaks. Avoid overbeating to prevent graininess. Gently fold in the mini chocolate chips with a rubber spatula.

Mix only until evenly distributed, keeping the frosting airy and stable for filling and piping.

Chill the Cannoli Frosting

Cover the bowl and refrigerate the cannoli frosting for at least 15 minutes. Allow it to firm up slightly so it’s easier to pipe and won’t run.

If it still seems loose after chilling, refrigerate longer or add a bit more mascarpone. The frosting should be thick, creamy, and spoonable, not runny.

Core the Cupcakes

Guarantee cupcakes are completely cool before coring. Use a small knife or the back of a large piping tip to cut a small circle in the center of each cupcake. Gently lift out the plug of cake and set it aside.

Avoid cutting too deep; leave a base so the filling stays contained and doesn’t leak.

Fill Cupcake Centers

Fit a piping bag with a large round tip and fill it with some cannoli frosting. Pipe the filling directly into each cupcake cavity until it reaches the top. Don’t overfill, or the cupcake may crack.

Trim the reserved cake plugs if needed and place a small piece back on each cupcake to lightly seal.

Pipe Swirls of Frosting

Refill the piping bag with more cannoli frosting as necessary. Starting from the outer edge of each cupcake, pipe a generous swirl on top, moving inward and upward. Apply even pressure for a smooth, decorative finish.

The frosting should hold its shape and showcase the chocolate chips throughout.

Garnish & Serve

Sprinkle mini chocolate chips over the frosted cupcakes. Add crushed cannoli shells or waffle cones for crunch, if using. Lightly dust with powdered sugar just before serving for a classic cannoli look.

Refrigerate cupcakes until serving, then let them sit at room temperature 15–20 minutes for best texture.

Ingredient Swaps

• Use part-skim ricotta instead of whole milk for a lighter frosting; in a pinch, very well-drained cottage cheese can stand in for ricotta (blend until smooth).
• Swap mascarpone with full-fat cream cheese for a more budget-friendly option; add a splash of cream to loosen if needed.
• For dairy-free: use a neutral plant milk in the cupcakes, vegan butter for the batter, and a thick dairy-free cream cheese plus whipped coconut cream in place of the ricotta/mascarpone mix.
• If you don’t have almond extract, omit it or use a little extra vanilla or a touch of orange zest for that classic Italian bakery note.

You Must Know

– Make-Ahead – *For entertaining or next-day serving,* keep the cupcakes (unfilled) covered at room temp up to 24 hours, and store the filling in the fridge up to 2 days.

Fill and decorate within 2–3 hours of serving so the centers stay fresh and the tops look neat.

Serving Tips

• Serve on a white platter, dusted with powdered sugar for a classic cannoli look.
• Pair with espresso, cappuccino, or sweet dessert wine like Vin Santo or Moscato.
• Garnish plates with chocolate sauce drizzles and a sprinkle of crushed cannoli shells.
• Add a twist of orange zest on top for color and bright flavor contrast.
• Present in a tiered cupcake stand for parties, alternating with plain vanilla cupcakes.

Storage & Make-Ahead

Store frosted cannoli cupcakes in the fridge, covered, for up to 2 days.

Bake cupcakes up to 1 day ahead and keep at room temperature; mix filling the day of serving.

Unfilled cupcakes freeze well for 1–2 months (well-wrapped); thaw, then fill and frost fresh for best texture.

Reheating

Reheat cupcakes gently to avoid drying out.

Use a 300°F oven for 5–8 minutes, or brief 5–10 second microwave bursts.

Warm only the cake; keep the cannoli frosting chilled.

Cannoli Cupcakes in Culture

From the moment I bite into a cannoli cupcake, I feel like I’m holding a tiny celebration of Italian café culture in the palm of my hand.

I imagine a cobblestone street, late afternoon light sliding across small round tables, and a barista dusting sugar like fresh snow over golden pastries.

In my kitchen, that feeling travels to you. The ricotta and mascarpone echo glass cases in Sicilian pastry shops; the cinnamon and vanilla feel like warm conversation drifting between tiny espresso cups.

When the chocolate chips crackle between your teeth, it’s the same playful crunch you’d hear biting into a shell at a crowded pasticceria—only now, it’s tucked inside a cupcake you can share at any table, anywhere.

Final Thoughts

Give these Cannoli Cupcakes a try and enjoy all the flavor of a classic cannoli in a fun, handheld dessert.

Feel free to tweak the spices, sweetness, or toppings to make them your own signature treat.

Frequently Asked Questions

Can I Make Cannoli Cupcakes Gluten-Free Without Sacrificing Texture?

You can, and I’d guide you to swap in a 1:1 gluten‑free baking blend plus a spoon of cornstarch. Imagine tender, vanilla‑scented crumbs, warm from the oven, cradling cool, cinnamon‑kissed cream and bittersweet chocolate.

How Do I Scale This Recipe for a Large Party or Wedding?

I scale by multiplying every ingredient per 12 guests, then baking in relaxed batches so your kitchen smells warmly sweet. I mix frosting in big bowls, keep it chilled, and pipe fresh just before candlelit serving.

What’s the Best Way to Transport Fully Frosted Cannoli Cupcakes Safely?

I’d nestle them in snug cupcake boxes with inserts, chill until frosting firms, then transport in a cool car. You’ll open the lids to perfect swirls, chocolate chips still glistening, bakery-sweet air swirling out.

Can I Turn This Cupcake Recipe Into a Layered Cannoli Cake?

Yes, you can. I’d bake the batter in two 8‑inch rounds, cool completely, then sandwich them with thick, chilled filling, letting vanilla, cinnamon, and chocolate aromas drift through your kitchen like a warm Italian bakery.

How Can Kids Help With This Recipe Safely and Enjoyably?

Kids can safely help by whisking dry ingredients, stirring chips into creamy filling, and decorating tops. I’ll handle hot trays and mixers while you guide little hands, turning the kitchen into a warm, sweet-smelling workshop.