If you adore the rich and indulgent flavors of classic Italian desserts, you are going to fall head over heels for this Cannoli Cupcakes Recipe. These delightful treats capture all the creamy, sweet, and slightly zesty charm of traditional cannoli, but with the fun and convenience of a cupcake. Each bite offers a moist, tender vanilla cupcake studded with mini chocolate chips, crowned by a luscious ricotta and mascarpone filling, and finished with a sprinkle of chocolate chips on top. Trust me, this recipe is a total crowd-pleaser that screams comfort and celebration in one delicious package.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to creating these irresistible Cannoli Cupcakes Recipe. Each component plays a crucial role, whether it’s adding flavor, texture, or that smooth, creamy touch that makes these cupcakes unforgettable.
- 1 1/4 cups all-purpose flour: The foundation of your cupcakes, providing structure and tenderness.
- 1 1/2 tsp baking powder: Helps the cupcakes rise perfectly light and fluffy.
- 1/2 tsp salt: Balances sweetness and enhances flavor complexity.
- 1/2 cup unsalted butter, softened: For rich flavor and moist crumb.
- 1 cup granulated sugar: Sweetens the cupcakes just right.
- 2 large eggs: Bind everything together and add richness.
- 1 tsp vanilla extract: Brings warmth and depth to the batter.
- 1/2 cup whole milk: Adds moisture and helps create a tender bite.
- 1/2 cup mini chocolate chips: Little pockets of melty chocolate surprise in each cupcake.
- 1 cup ricotta cheese: The heart of the cannoli filling, providing creamy texture and mild tang.
- 1/2 cup mascarpone cheese: Amplifies the richness and smooth consistency of the filling.
- 1/2 cup powdered sugar: Sweetens the filling delicately.
- 1/4 cup mini chocolate chips: Adds chocolatey crunch inside the filling.
- 1/2 tsp orange zest (optional): Offers a bright, citrusy note that pairs beautifully with the cheeses.
How to Make Cannoli Cupcakes Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start your journey by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. This ensures your dry ingredients are evenly distributed, which is key to that perfect rise and texture.
Step 2: Cream Butter and Sugar
In a separate large bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy. This step takes a bit of elbow grease or a good mixer but trust me, it’s what makes your cupcakes tender and airy.
Step 3: Add Eggs and Flavor
One at a time, add the eggs to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract for that warm, comforting flavor base.
Step 4: Combine Wet and Dry Mixtures
Gradually add the flour mixture and whole milk alternately to the wet ingredients, starting and ending with the flour. Fold in the 1/2 cup mini chocolate chips gently to distribute chocolatey goodness throughout the batter without deflating it.
Step 5: Bake the Cupcakes
Spoon the batter evenly into the lined muffin tin cups. Bake them for 18 to 20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let them cool completely before moving on — patience here ensures the filling stays nice and smooth.
Step 6: Prepare the Cannoli Filling
While the cupcakes cool, mix together the ricotta cheese, mascarpone cheese, and powdered sugar until you get a smooth, velvety filling. Fold in the remaining mini chocolate chips and orange zest if you’re feeling adventurous and want a citrus kick.
Step 7: Fill and Frost the Cupcakes
Slice a small hole out of the center of each cupcake and spoon or pipe the luscious cannoli filling inside. Then frost the tops with the remaining filling or your favorite frosting for an extra creamy layer. Don’t forget a sprinkle of extra mini chocolate chips—they complete the look and add delightful texture.
How to Serve Cannoli Cupcakes Recipe
Garnishes
The final garnishes elevate these cupcakes to show-stopping status. Consider sprinkling additional mini chocolate chips or even a tiny dusting of powdered sugar on top. A few candied orange peel strips or a fresh mint leaf also add a beautiful contrast and fresh aroma that guests will admire.
Side Dishes
Serve these cupcakes with a hot cup of espresso or a glass of sweet dessert wine to echo the authentic Italian vibe. Fresh berries or a fruit salad on the side complement the creaminess perfectly and bring a light freshness to the overall experience.
Creative Ways to Present
For entertaining, arrange the cupcakes on a tiered dessert stand sprinkled with edible flowers or colorful confetti. You can also serve individual cupcakes in small decorative cupcake wrappers or mini paper cups styled with Italian-themed prints. Presentation matters and will wow your guests even before the first bite.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply store the cupcakes in an airtight container in the refrigerator. Because of the creamy filling, it’s best to keep them chilled. They stay fresh and tasty for up to 3 days that way, making them perfect for preparing ahead of time.
Freezing
You can freeze unfrosted cupcakes for up to 2 months by wrapping each cupcake tightly in plastic wrap and placing them in a freezer-safe container. Thaw them in the fridge overnight before filling and frosting to keep everything fresh and perfectly textured.
Reheating
Since these cupcakes are best enjoyed chilled due to their rich filling, reheating is not recommended. If you prefer them less cool, simply leave them at room temperature for 15-20 minutes before serving.
FAQs
Can I use different cheeses for the filling?
The classic ricotta and mascarpone combination creates that authentic cannoli flavor and creamy texture. You can experiment with cream cheese, but it will change the taste and consistency slightly, potentially making it less light.
What if I don’t have mini chocolate chips?
Regular chocolate chips chopped into smaller pieces work just fine. Alternatively, finely chopped dark or milk chocolate can add a gourmet touch while still delivering those delicious bursts of chocolate.
Is orange zest necessary?
Orange zest is optional but highly recommended for a bright, fresh note that balances the richness of the filling. If you’re not a fan, you can leave it out without compromising the cupcake’s overall flavor.
Can I make this recipe gluten-free?
Using a gluten-free all-purpose flour blend works for this recipe, but be sure your blend contains xanthan gum or similar for structure. The texture might differ slightly, but the flavors will still shine.
How long do these cupcakes last?
Because of the fresh cheese filling, these cupcakes are best enjoyed within 3 days when stored in the refrigerator. Beyond that, the texture and safety might be compromised.
Final Thoughts
This Cannoli Cupcakes Recipe brings a joyful twist to a beloved Italian classic, making it easier and more fun to enjoy the exquisite flavors of cannoli anytime you want. Whether for a special occasion or a sweet treat to brighten your day, these cupcakes promise to spread smiles and maybe even a few happy dances around your kitchen. I can’t wait for you to try them and fall in love just like I did!
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Cannoli Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 servings 1x
Description
These Cannoli Cupcakes combine the classic Italian dessert flavors with a moist cupcake base filled and topped with a creamy ricotta and mascarpone filling studded with mini chocolate chips. Perfect for a sweet treat that delights with every bite, these cupcakes offer a unique twist on traditional cannoli by using a soft cake instead of fried shells.
Ingredients
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup mini chocolate chips
Cannoli Filling
- 1 cup ricotta cheese
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/4 cup mini chocolate chips
- 1/2 tsp orange zest (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition, then stir in the vanilla extract to build flavor.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture and milk into the wet ingredients, alternating between the two to maintain batter consistency. Fold in the mini chocolate chips gently.
- Fill and Bake Cupcakes: Evenly divide the batter among the cupcake liners in the muffin tin and bake for 18-20 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Allow cupcakes to cool completely.
- Prepare Cannoli Filling: In a medium bowl, mix ricotta cheese, mascarpone cheese, and powdered sugar until smooth and creamy. Stir in additional mini chocolate chips and optional orange zest for brightness and texture.
- Fill Cupcakes: Once cooled, cut a small hole from the center of each cupcake and fill with the prepared cannoli filling using a spoon or piping bag.
- Frost and Garnish: Use the remaining filling or your favorite frosting to frost each cupcake. Sprinkle with extra mini chocolate chips for an attractive and tasty garnish.
Notes
- Ensure cupcakes are completely cooled before filling to prevent the filling from melting or running.
- For a dairy-free version, substitute ricotta and mascarpone with plant-based alternatives.
- Orange zest is optional but adds a lovely citrus note that complements the creamy filling.
- Use high-quality ricotta cheese for the best texture and flavor in the filling.
- These cupcakes can be stored in the refrigerator for up to 3 days; bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
