Cannoli Cupcakes Delightful and Easy to Make are the kind of treat that turns any day into a celebration. Imagine soft, fluffy vanilla cupcakes filled with creamy ricotta and topped with a silky mascarpone swirl. They’re rich, fun, and surprisingly simple a sweet little nod to classic Italian cannoli without all the fuss.
Table of Contents
Ingredients You’ll Need for Cannoli Cupcakes
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup whole milk
- ¾ cup ricotta cheese
For the frosting:
- 8 oz mascarpone cheese
- 1 cup powdered sugar
- ½ tsp vanilla
- 1 cup heavy cream
- Mini chocolate chips, for garnish
Substitution ideas:
Don’t have mascarpone? Use cream cheese for a tangier twist. Need it gluten-free? Swap in a 1:1 gluten-free flour blend. And if you’re craving extra crunch, stir in crushed cannoli shells right into the frosting.
Before you gather your pantry basics, know this:Blueberry Cake only require a few fridge staples butter, ricotta, mascarpone and you’re halfway to dessert bliss.
How to Make Cannoli Cupcakes Step-by-Step
1. Prepare the Batter
Start by whisking your dry ingredients flour, baking powder, cinnamon, and salt in one bowl. In another, cream butter and sugar until it’s pale and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
Next, alternate adding the dry mix and milk into the wet mix, finishing with the ricotta. Fold gently. The batter should be light, a little airy, and just thick enough to spoon.
These Cannoli Cupcakes Delightful and Easy to Make bake up in under 20 minutes, with that signature soft bite and a whisper of cinnamon in every crumb.
2. Bake the Cupcakes
Line your muffin tin and fill each about ¾ full. Bake at 350°F (175°C) for 18 20 minutes. When a toothpick comes out clean and they spring back gently, they’re ready. Let them cool fully before frosting the wait is worth it.
3. Make the Frostin
In a cold bowl, whip the mascarpone, powdered sugar, and vanilla just until smooth. Slowly pour in the heavy cream and keep beating until soft peaks form. The texture should be rich and pipeable not runny. If it’s too soft, chill it for 10 minutes.
4. Frost and Garnish
Spoon or pipe the frosting on top. Sprinkle with mini chocolate chips or crushed pistachios. For extra flair, pop in a mini cannoli shell or a dusting of powdered sugar.
Flavor Variations to Try
One of the best parts about Delicious Cakes is how easy it is to remix the flavor while keeping all the creamy goodness.
Zesty, Fruity, or Chocolatey Twists
Add a little lemon zest to the batter for a citrusy lift. Swap vanilla for almond extract if you’re feeling bold. Love chocolate? Mix in mini chocolate chips directly into the cupcake batter.
Frosting Upgrades
Fold in a swirl of Nutella or hazelnut spread for an Italian-choco twist. Or top with a quick ganache for something even more indulgent.
Crunchy, Creamy Toppings
Try a crumble of crushed cannoli shells or a touch of orange peel zest. Even a drizzle of honey brings a whole new vibe.
The beauty of Cannoli Cupcakes Delightful and Easy to Make is how customizable they are from orange zest to Nutella swirls, every batch can be your own twist on tradition.
Tips for Perfect Cannoli Cupcakes Every Time
Don’t overmix your batter or you’ll lose that soft texture
Room temp everything butter, eggs, milk gives better rise
Use a cookie scoop for even cupcake sizes
Let cupcakes cool completely before frosting or things get messy
How to Serve Cannoli Cupcakes Like a Pro
Display them on a cake stand and top each with a mini cannoli for a dessert that screams come eat me. They’re great for birthdays, showers, or holiday spreads. Serve with espresso, cappuccino, or a splash of sweet dessert wine if you’re feeling festive.
Craving variety? Balance the sweetness with this fresh and fruity side:
Fall fruit salad adds color and brightness to your dessert spread.
How to Store and Freeze Cannoli Cupcakes
Whether you’re baking them for a big crowd or saving a few for later, Cannoli Cupcakes Delightful and Easy to Make freeze beautifully and come back to life with just a swirl of fresh frosting.
Store in the fridge in an airtight container for up to 3 days. Want to prep ahead? Freeze the cupcakes (unfrosted) for up to 2 months. Just thaw, frost fresh, and serve!
FAQs
Can I make these cupcakes ahead of time?
Absolutely. Bake the cupcakes a day ahead and frost the same day you serve them.
What’s the best substitute for mascarpone?
Cream cheese works well just expect a little tangier flavor.
Can I turn this into a layer cake instead?
Yes! Use two 8-inch pans and watch the bake time (start checking at 25 minutes).
Craving more creamy, cinnamon-filled goodness? You’ll love these:
Churro cheesecake bars they’re a crunchy, melt-in-your-mouth sister to this recipe.
Or lighten things up with a fresh fall fruit salad on the side.
Follow us on Pinterest for more cozy ideas, or join the fun on Facebook!
Cannoli Cupcakes Delightful and Easy to Make
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup whole milk
- ¾ cup ricotta cheese
- 8 oz mascarpone cheese
- 1 cup powdered sugar
- ½ tsp vanilla
- 1 cup heavy cream
- Mini chocolate chips for garnish
Instructions
- Whisk together flour, baking powder, cinnamon, and salt in a bowl.
- In another bowl, cream butter and sugar until pale and fluffy. Beat in the eggs one at a time, then stir in vanilla.
- Alternate adding the dry mix and milk into the wet mixture, finishing with the ricotta. Fold gently.
- Line a muffin tin and fill each cup about ¾ full. Bake at 350°F (175°C) for 18–20 minutes. Let cool completely.
- In a cold bowl, whip mascarpone, powdered sugar, and vanilla until smooth. Slowly add heavy cream and beat until soft peaks form. Chill if needed.
- Frost cooled cupcakes and garnish with mini chocolate chips or crushed pistachios. Optional: top with a mini cannoli shell or dust with powdered sugar.