What are Cannoli Cupcakes and how do they differ from traditional cannoli?

Cannoli Cupcakes are a twist on the classic Italian dessert, featuring a vanilla cupcake base filled with a sweet ricotta filling similar to traditional cannoli cream. Instead of a fried shell, the cupcake provides a soft texture, and the dessert is topped with ricotta buttercream frosting. They are often garnished with mini cannoli pieces, chocolate chips, or chopped pistachios, combining familiar cannoli flavors with the convenience and appeal of a cupcake.

How do I make the cannoli filling for cupcakes at home?

To make the cannoli filling, start by draining whole milk ricotta cheese through cheesecloth overnight to remove excess moisture. Then whip the drained ricotta with powdered sugar and vanilla extract until smooth and creamy. This filling typically has a slightly sweet tang and is used to fill the cupcake centers, adding authenticity and moisture.

What is the best way to fill and assemble Cannoli Cupcakes?

After baking and cooling the cupcakes, use a cupcake corer or a small knife to remove a portion from the center. Fill the hollow with the cannoli filling using a piping bag or spoon. Next, pipe ricotta buttercream frosting on top, made by whipping unsalted butter, powdered sugar, ricotta, and vanilla until fluffy. Finish by decorating with mini chocolate chips, chopped pistachios, or small cannoli pieces for texture and flavor.

How should Cannoli Cupcakes be stored to keep them fresh?

Cannoli Cupcakes should be stored in an airtight container in the refrigerator, as the ricotta filling and frosting are perishable. They will stay fresh for up to four days. Before serving, allow them to come to room temperature for the best texture and flavor.

Can I customize Cannoli Cupcakes with different flavors or toppings?

Yes, you can customize Cannoli Cupcakes by adding flavor variations such as cinnamon or citrus zest to the filling or frosting. Popular toppings include mini chocolate chips, crushed pistachios, or even a dusting of powdered sugar. Using store-bought mini cannoli for decoration is also an option, or you can keep the presentation simple with just frosting and sprinkles.

Cannoli Cupcakes Recipe With Creamy Ricotta And Crispy Shells

Name: Cannoli Cupcakes
Prep time: 1 h 30 min
Cook time: 18 min
Total time: 1 h 18 min
Cuisine: Italian-American Fusion
Ingredients: – 1 1/2 cups all-purpose flour (191 g); – 1 teaspoon baking powder; – 1/4 teaspoon baking soda; – 1/4 teaspoon fine sea salt; – 1/2 cup unsalted butter, room temperature (113 g); – 1 cup granulated sugar (200 g); – 3 large eggs, room temperature; – 1 teaspoon vanilla extract; – 1/2 cup milk, room temperature (120 ml); – 1/2 cup unsalted butter, room temperature (113 g); – 2/3 cup whole milk ricotta (162 g); – 3 cups powdered sugar, sifted (375 g); – 1/2 teaspoon vanilla extract; – 1 1/4 cups whole milk ricotta (306 g); – 1/3 cup powdered sugar, sifted (41 g); – 1/2 vanilla bean, split and seeds scraped; – 1/2 teaspoon vanilla extract; – 1 cup mini semisweet chocolate chips; – 1 cup chopped pistachios

Ingredients

– 1 1/2 cups all-purpose flour (191 g)

– 1 teaspoon baking powder

– 1/4 teaspoon baking soda

– 1/4 teaspoon fine sea salt

– 1/2 cup unsalted butter, room temperature (113 g)

– 1 cup granulated sugar (200 g)

– 3 large eggs, room temperature

– 1 teaspoon vanilla extract

– 1/2 cup milk, room temperature (120 ml)

– 1/2 cup unsalted butter, room temperature (113 g)

– 2/3 cup whole milk ricotta (162 g)

– 3 cups powdered sugar, sifted (375 g)

– 1/2 teaspoon vanilla extract

– 1 1/4 cups whole milk ricotta (306 g)

– 1/3 cup powdered sugar, sifted (41 g)

– 1/2 vanilla bean, split and seeds scraped

– 1/2 teaspoon vanilla extract

– 1 cup mini semisweet chocolate chips

– 1 cup chopped pistachios

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Instructions

1-Preheat and Prep: Heat your oven to 350°F. Line a muffin tin with 14 cupcake liners. This setup promises even baking and mess-free removal.

2-Sift Dry Ingredients: Whisk together 1 1/2 cups all-purpose flour (191 g), 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon fine sea salt. Sifting keeps the batter light.

3-Cream Butter and Sugar: Beat 1/2 cup unsalted butter (113 g) with 1 cup granulated sugar (200 g) until fluffy, about 2-3 minutes. This builds structure.

4-Add Eggs and Vanilla: Mix in 3 large eggs one at a time, then 1 teaspoon vanilla extract. Scrape the bowl to incorporate fully.

5-Alternate Wet and Dry: Add dry ingredients in thirds, alternating with 1/2 cup milk (120 ml), mixing gently until just combined. Overmixing toughens cupcakes.

6-Fill and Bake: Scoop batter into liners, filling two-thirds full. Bake 18 minutes or until a toothpick comes out clean. Cool in tin 10 minutes, then on a rack.

7-Make Cannoli Filling: Drain 1 1/4 cups ricotta (306 g) in cheesecloth 30 minutes. Mix with 1/3 cup sifted powdered sugar (41 g), vanilla bean seeds, and 1/2 teaspoon vanilla extract until smooth.

8-Prepare Ricotta Buttercream: Beat 1/2 cup butter (113 g) fluffy. Add 2/3 cup ricotta (162 g), then gradually 3 cups sifted powdered sugar (375 g). Increase speed, add 1/2 teaspoon vanilla.

9-Assemble: Hollow centers with a corer or knife. Pipe in cannoli filling. Frost with buttercream. Sprinkle mini chocolate chips and chopped pistachios. Add mini cannoli shells filled with extra filling if desired. Dust with powdered sugar optionally.

Last Step:

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Notes

🧊 Drain the ricotta for at least 30 minutes using cheesecloth to ensure the filling isn’t watery and has the perfect creamy texture
🥄 Use room temperature ingredients for the cupcakes to ensure proper mixing and a smooth, uniform batter
🌰 Toast the pistachios lightly before chopping to enhance their flavor and add extra crunch to the topping

Author: Brandi Oshea
Prep Time: 1 hour
Ricotta Draining Time: 30 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American Fusion
Diet: Contains dairy and eggs

Nutrition

Serving Size: 1 cupcake
Calories: 390
Sugar: 28g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 5g
Cholesterol: 65mg