Cannoli Cupcakes Delightful and Easy to Make
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.
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.
Notes
For a twist, fold in Nutella to the frosting, mix mini chocolate chips into the batter, or add lemon zest for a zesty lift. Cupcakes can be stored in the fridge for 3 days or frozen (unfrosted) for up to 2 months.