Inspired by the classic Italian cannoli, these Cannoli Cupcakes are a delightful twist on a traditional dessert. Imagine light vanilla cupcakes filled with creamy cannoli filling, topped with a luscious ricotta buttercream, and crowned with a tiny homemade cannoli. They’re more than just cupcakes—they’re a work of art and a labor of love!
A traditional Italian dessert, cannoli are crispy pastry shells filled with sweetened ricotta cheese and often garnished with chocolate chips, candied fruit, or pistachios. This delicious treat has been reimagined as a cupcake to bring you a delightful fusion of flavors.
Cannoli Cupcakes
Servings 14 cupcakes
Ingredients
Vanilla Cupcakes
- 1 1/2 cups all-purpose flour 6.7 oz
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter at room temperature 1 stick or 4 oz
- 1 cup granulated sugar 7 oz
- 3 large eggs at room temperature
- 1 tsp vanilla extract
- 1/2 cup milk at room temperature 1/2 cup
Ricotta Buttercream Frosting
- 1/2 cup unsalted butter at room temperature 1 stick or 4 oz
- 2/3 cup whole milk ricotta 5.7 oz
- 3 cups powdered sugar sifted (12 oz)
- 1/2 tsp vanilla extract
Cannoli Filling
- 1 1/4 cups whole milk ricotta 10.8 oz
- 1/3 cup powdered sugar sifted (1.4 oz)
- 1/2 vanilla bean split, and seeds scraped
- 1/2 tsp vanilla extract
To Decorate
- 1 cup mini semisweet chocolate chips 6 oz
- 1 cup chopped pistachios 4.6 oz
Instructions
Vanilla Cupcakes
- Preheat Oven: Preheat your oven to 350°F. Line a muffin tin with 14 cupcake liners.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a mixer bowl, beat the butter on medium speed for 1 minute. Add granulated sugar and continue beating for 1-2 minutes until creamy and fluffy. Scrape down the sides as needed.
- Add Eggs and Vanilla: Add eggs one at a time, mixing each until incorporated before adding the next. Mix in the vanilla extract.
- Combine Ingredients: Add one-third of the dry ingredients to the butter mixture and mix on low speed. Then add half of the milk and mix. Repeat with another third of the dry ingredients, then the remaining milk, and finally the last third of the dry ingredients. Mix until just combined.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 minutes or until the cupcakes spring back when gently pressed. Let them cool before filling and frosting.
Ricotta Buttercream Frosting
- Beat Butter: In a bowl, beat the butter on medium-high speed for 3 minutes until fluffy.
- Add Ricotta: Add the ricotta and beat on medium for another minute.
- Add Sugar and Vanilla: With the mixer off, add sifted powdered sugar. Mix on low until combined, then beat on medium-high for another minute. Mix in vanilla extract.
Cannoli Filling
- Strain Ricotta: Line a strainer with a double layer of cheesecloth. Place the ricotta in the strainer and squeeze lightly to remove excess liquid. Let it drain for about 30 minutes.
- Mix Filling: In a bowl, combine the strained ricotta, powdered sugar, vanilla bean seeds, and vanilla extract.
Assemble Cupcakes
- Fill Cupcakes: Use a spoon to remove the center of each cooled cupcake. Fill a piping bag with the cannoli filling and snip the end. Pipe filling into the middle of each cupcake.
- Frost Cupcakes: Place the ricotta buttercream frosting in a piping bag with your favorite tip. Frost each cupcake, then roll the edges in mini chocolate chips or chopped pistachios.
- Decorate with Cannoli: Fill mini cannoli shells with the remaining cannoli filling just before serving. Decorate each cupcake with a mini cannoli on top. Dust with powdered sugar if desired.
Notes
Store the cupcakes in the refrigerator, covered, for up to 4 days.