Cannoli Cupcakes

Cannoli Cupcakes are the perfect holiday dessert! Filled with cannoli cream, topped with cannoli frosting, and they’re decorated with mini chocolate chips and mini cannolis. They’re sure to be a hit with your family and friends!

I’m all about the cupcakes. I mean, I’m a huge fan of cake, so when it comes to cupcakes – it’s basically a personal-sized cake that’s portable. You can’t go wrong with that.

So when I was thinking of different desserts to make for spring, these cannoli cupcakes came to mind. We already love the Cannoli Cream Pie that I make every year during this time – so why not make that great flavor into cupcakes too?

Not only are these so incredibly delicious but they are pretty simple to make too. We have it all broken down for you – each part of the process.

Basically, you whip up the cupcakes and you can make the cannoli filling while they bake. Then you can make the frosting while they cool. Each step is simple and takes very little time.

These will be a huge hit at all your seasonal gatherings.

Here are some commonly asked questions

What are cannoli?

Cannoli are an Italian dessert that originated in Sicily. They’re fried pastry dough that’s filled with ricotta cheese, and they’re typically served with chocolate or fruit.

Cannoli cupcakes are a fun and festive twist on the traditional dessert, and they’re sure to be a hit at your holiday party!

What is the best way to store leftover cannoli cupcakes?

As with all cupcakes, the most important thing is to keep them in an airtight container. Because of the butter and mascarpone in the frosting and the cream filling, keep them refrigerated when not serving. Bring to room temperature before serving so the frosting is creamy.

They will keep in the fridge for up to 4 days or freeze for up to 3 months.

Can these cupcakes be made with a box mix?

Sure! If you are tight on time and want to just whip up the cupcake portion of the recipe using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.

Can cannoli cupcakes be frozen?

Yes – sort of. Once baked – these cupcakes can be frozen prior to being filled. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

I’m not a fan of the texture of the filling once it has been frozen and then thawed again. So I recommend baking the cupcakes and then adding the filling and frosting right before you are going to serve them.

Ingredients for Cannoli Cupcakes

Cupcake

• all-purpose flour
• granulated sugar
• baking powder
• vegetable oil
• milk
• large eggs
• pure vanilla extract

Cannoli Filling

• ricotta cheese
• confectioner’s sugar
• vanilla extract
• mini chocolate chips
• cinnamon

Frosting

• butter – softened
• mascarpone cheese – softened
• confectioner’s sugar
• pure vanilla extract

Can this recipe be doubled?

This recipe works fine when doubled, especially if you use the cookie scoop to get the portions divided equally between all of the cupcakes.

How to Make Cannoli Cupcakes

Cupcake

1. Preheat your oven to 375F and line 12 muffin tins with paper liners.
2. In a large bowl, whisk together the flour, sugar, and baking powder.
3. Add the vegetable oil, milk, eggs, and vanilla. Whisk to combine– just until no large lumps of flour remain. You don’t want to overmix.
4. Divide the batter between the muffin tins. I use a ¼ cup cookie scoop to ensure they’re all the same size.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cupcakes to a wire rack to cool.

Cannoli Filling

1. In a small bowl, whisk together the ricotta, confectioner’s sugar, and vanilla.
2. Add the chocolate chips and cinnamon and stir to combine. Set aside until ready to use.

Frosting

1. Add the butter and mascarpone to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and creamy.
2. With the mixer on low, slowly the confectioner’s sugar followed by the vanilla extract.
3. Turn the mixer to high speed and beat the icing until it becomes light and fluffy.
4. Transfer the frosting to a piping bag fitted with your choice of tip.

Assemble

1. Scoop a small hole out of the center of each cupcake.
2. Fill each cupcake with 1 tablespoon of cannoli filling and place the top of the cake back on top of the cannoli filling.
3. Pipe the frosting on top and garnish with additional mini chocolate chips, if desired.
4. Store any leftover cupcakes in an airtight container in the fridge for up to two days.

How to Stuff a Cupcake

To stuff a cupcake, you must first remove a little hole from the center and then replace the top. However, to make it all fit again, you’ll need to cut it down somewhat.

To remove the core from a cupcake, you may use a fancy little cupcake corer tool, a strawberry huller, a piping tip, or even a regular paring knife. Fill the hole with icing and cut around it to remove it. Then replace it.

No one will notice the seams after you cover it with icing and decorations.

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

What do you mean by soft butter?

You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.

Be sure to check out our Biscoff cupcakes too!

Products I love when making this delicious cupcake recipe…

This cannoli cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes or cannoli before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)

• muffin tin
• mixer
• prep bowls
• piping tips
• piping bag

If you love this Cannoli Cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!

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