These Cannoli Cupcakes are what happens when creamy ricotta filling meets soft, fluffy vanilla cupcakes in the best possible way
You get all the classic cannoli flavors you love, tucked inside a bakery-style treat that’s surprisingly easy to make at home
They’re sweet, creamy, and studded with mini chocolate chips. Perfect for birthdays, brunches, or just a Tuesday that needs a little magic
Table of Contents
Why You’ll Love These Cannoli Cupcakes
Cannoli Cupcakes are the kind of dessert that gets people talking
They look fancy but come together with a shortcut vanilla cake base and a luscious, homemade ricotta cream frosting
Each bite delivers that sweet tang of cannoli filling, a burst of mini chocolate chips, and a soft, moist cupcake that holds it all together
If you’re planning a cozy Italian-style dinner, try serving these after our Italian Chocolate Pumpkin Bread . It’s the kind of combo that feels like love on a plate
Ingredients You’ll Need
Vanilla cake mix
Eggs, oil, and water (per box instructions)
½ cup unsalted butter, softened
8 oz cream cheese, softened
½ cup whole milk ricotta cheese
3 cups powdered sugar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
⅓ cup mini chocolate chips
1 cup regular chocolate chips
2 tablespoons coconut oil
Use full-fat ricotta for the richest flavor and texture. And don’t skip the cinnamon it adds just the right warmth
How to Make Cannoli Cupcakes
Bake the Cupcakes
Preheat your oven to 350°F and line two cupcake pans with paper liners
Prepare the vanilla cake mix according to the box directions. Fill each liner about ⅔ full
Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean
Let the cupcakes cool completely before frosting. You can even bake them the night before and chill them until you’re ready
Make the Cannoli Frosting
In a large bowl, beat the softened butter, cream cheese, and ricotta until light and fluffy
Add the powdered sugar gradually, then mix in the vanilla extract, cinnamon, and salt. Beat until silky and smooth
Fold in the mini chocolate chips with a spatula
Taste it. Try not to eat the whole bowl. It’s that good
If you love creamy Italian-inspired desserts, you’ll also want to bookmark our Pecan Log (Easy No-Bake Southern Treat)
Fill and Frost the Cupcakes
Once the cupcakes are cool, use a small spoon or corer to remove a bit of the center from each one
Fill the hollow with cannoli frosting, then pipe or swirl more frosting on top. You can use a piping bag or a zip-top bag with the corner snipped
Pop them in the fridge while you make the drizzle
Make the Chocolate Drizzle
In a microwave-safe bowl, melt the regular chocolate chips with the coconut oil in 30-second bursts at 50% power, stirring each time
Let the melted chocolate cool for a few minutes, then spoon or drizzle it over the frosted cupcakes
The drizzle sets into a soft shell that adds that final chocolatey touch
Tips for Perfect Cannoli Cupcakes
Drain ricotta if it looks watery before adding to frosting
Make sure cupcakes are completely cool before filling
Use room-temperature butter and cream cheese for a smooth, fluffy texture
Don’t overmix the cake batter just until combined
Use a cookie scoop to fill cupcake liners evenly
Looking for a fun spin on this idea? Our Italian Christmas Cookies (Cannoli-Inspired & Super Festive! topping are perfect for parties and require zero baking
Easy Variations
Use a chocolate or almond cake mix instead of vanilla
Add lemon or orange zest to the frosting for brightness
Top with chopped pistachios or crushed cannoli shells
Swap ricotta with mascarpone for an extra creamy twist
Make mini cupcakes and serve on a tiered dessert tray
Dust with powdered sugar or top with fresh berries
How to Store Cannoli Cupcakes
Store in an airtight container in the refrigerator for up to 4 days
Let them sit at room temperature for about 30 minutes before serving to soften the frosting
Unfrosted cupcakes can be made a day ahead and stored at room temp. Frost just before serving for best texture
You can also freeze unfrosted cupcakes and defrost overnight in the fridge
FAQs
Can I make Cannoli Cupcakes ahead of time?
Yes. Bake and store the cupcakes without frosting, then frost them the day of your event
Do I have to use ricotta?
Ricotta gives them that true cannoli flavor, but mascarpone can be used for a richer option
Do they need to be refrigerated?
Yes, especially with cream cheese and ricotta in the frosting. Store chilled and bring to room temp before serving
Final Thoughts
Cannoli Cupcakes bring the magic of a classic Italian dessert into your cupcake tray
They’re decadent but simple, creamy but light, and 100% worth the frosting on your fingers
Serve them at birthdays, showers, Sunday dinner or just make them for yourself because you’re worth it
Follow us on Pinterest for more dreamy bakes, or hang out with us on Facebook for even more kitchen fun
Cannoli Cupcakes (Ricotta-Filled Italian-Inspired Dessert)
Ingredients
- Vanilla cake mix
- Eggs oil, and water (per box instructions)
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- ½ cup whole milk ricotta cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅓ cup mini chocolate chips
- 1 cup regular chocolate chips
- 2 tablespoons coconut oil
Instructions
- Preheat your oven to 350°F and line two cupcake pans with paper liners.
- Prepare the vanilla cake mix according to the box directions. Fill each liner about ⅔ full.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
- In a large bowl, beat the softened butter, cream cheese, and ricotta until light and fluffy.
- Add the powdered sugar gradually, then mix in the vanilla extract, cinnamon, and salt. Beat until silky and smooth.
- Fold in the mini chocolate chips with a spatula.
- Use a small spoon or corer to remove a bit of the center from each cooled cupcake.
- Fill the hollow with cannoli frosting, then pipe or swirl more frosting on top.
- In a microwave-safe bowl, melt the regular chocolate chips with coconut oil in 30-second bursts at 50% power, stirring each time.
- Let the melted chocolate cool slightly, then drizzle over the frosted cupcakes.