If you adore the classic Italian dessert but want to enjoy it in a fun, bite-sized format, this Cannoli Cupcakes Recipe is a game changer. These cupcakes capture all the creamy, sweet, and slightly crunchy elements of traditional cannoli filling and shell in a moist, tender cupcake form that’s ideal for parties, special occasions, or anytime you want to treat yourself. Each bite delivers that luscious ricotta cream, a hint of vanilla, and the delightful surprise of mini chocolate chips, accented by optional chopped pistachios for an authentic touch. Trust me, once you try this Cannoli Cupcakes Recipe, it will quickly become one of your all-time favorites to bake and share.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this recipe. Each one plays a crucial role—from the tender crumb of the cupcake to the silky smoothness of the cream filling. The combination is simple but perfectly balanced, offering rich flavors and inviting textures.
- All-purpose flour (1 ½ cups): Provides the sturdy, soft base for the cupcakes.
- Baking powder (1 ½ tsp): Helps the cupcakes rise to a light, airy texture.
- Salt (¼ tsp): Enhances the sweetness and balances flavors.
- Unsalted butter, softened (½ cup): Adds richness and moisture to the cupcakes.
- Granulated sugar (1 cup): Sweetens the batter for that perfect tender crumb.
- Large eggs (2): Bind the ingredients and provide structure.
- Vanilla extract (1 tsp in batter, plus more in filling and cream): Infuses the cupcakes and cream with warm, sweet aroma.
- Whole milk (½ cup): Keeps the cupcakes moist and tender.
- Sour cream (¼ cup): Adds subtle tang and richness to the batter.
- Ricotta cheese, drained (1 cup): Essential for that signature cannoli creamy texture.
- Powdered sugar (½ cup plus 2 tbsp for whipped cream): Sweetens the ricotta filling and the whipped cream topping.
- Mini chocolate chips (¼ cup plus more for garnish): Delivers the classic chocolate crunch surprise within and on top.
- Chopped pistachios (2 tbsp optional, plus more for garnish): Adds a lovely nutty bite and brilliant color contrast.
- Heavy cream (1 cup): Whipped into luscious cream to crown each cupcake.
How to Make Cannoli Cupcakes Recipe
Step 1: Prepare the Dry Ingredients
Start by sifting together the all-purpose flour, baking powder, and salt in a medium bowl. This ensures they’re evenly distributed and helps the cupcakes rise uniformly, giving you that perfect soft texture every time.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is pale and fluffy. This step is where the cupcakes get their lightness, so don’t rush it—take about 3 to 5 minutes to achieve that creamy texture.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next to keep the batter smooth and prevent curdling.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and the milk mixed with sour cream to the butter mixture. Start and end with the dry ingredients. This technique keeps the batter tender and moist while creating a subtle tang from the sour cream that elevates the flavors.
Step 5: Bake the Cupcakes
Fill lined cupcake tins about two-thirds full with the batter and bake in a preheated oven at 350°F (175°C) for around 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be golden and spring back when lightly pressed.
Step 6: Prepare the Cannoli Filling
While the cupcakes cool, whip together the drained ricotta cheese with powdered sugar and vanilla extract until smooth and fluffy. Gently fold in the mini chocolate chips and chopped pistachios if you like that nutty crunch. This filling is the heart of your Cannoli Cupcakes Recipe and should be rich and creamy, bursting with flavor.
Step 7: Whip the Cream Topping
Beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. This luscious cream topping adds an airy balance to the dense filling and moist cupcake base.
Step 8: Assemble the Cupcakes
Once the cupcakes have completely cooled, pipe or spoon the ricotta filling onto each cupcake and then top with a generous swirl of the whipped cream. Sprinkle additional mini chocolate chips and chopped pistachios on top for that beautiful finishing touch.
How to Serve Cannoli Cupcakes Recipe
Garnishes
Garnishes can make your Cannoli Cupcakes Recipe shine visually and flavorfully. A dusting of powdered sugar or a light drizzle of chocolate ganache can elevate the look. Fresh mint leaves add a pop of green, while a few extra chopped pistachios give contrast and texture. These simple additions turn your cupcakes from great to show-stopping.
Side Dishes
These cupcakes are rich and indulgent, so pairing them with a lighter side like a fresh berry salad or a zingy citrus sorbet can balance the sweetness beautifully. A strong espresso or a lightly brewed green tea also complements the flavors perfectly, cutting through the creaminess like a charm.
Creative Ways to Present
For a party or buffet, arranging your Cannoli Cupcakes Recipe on a tiered dessert stand with small edible flowers or delicate candied citrus peel adds an elegant touch. You can also serve them in decorative cupcake liners or present them in individual clear boxes to impress guests with a professional bakery vibe. These small presentation choices make the experience even more special.
Make Ahead and Storage
Storing Leftovers
Store your Cannoli Cupcakes Recipe in an airtight container in the refrigerator for up to 3 days. Because of the creamy ricotta filling and whipped cream topping, refrigeration helps maintain freshness and prevents spoilage. Just be sure to take them out a little before serving so they aren’t too cold.
Freezing
If you want to make these cupcakes ahead of time, freeze the cupcake bases without filling or topping in a sealed container for up to 2 months. When ready to enjoy, thaw completely, then fill and garnish with cream and chocolate chips. Freezing the filling or the assembled cupcakes is not recommended as the texture can separate.
Reheating
Since these cupcakes are best enjoyed chilled due to their creamy components, reheating is not ideal. If you must warm them, remove the cream and filling, heat the cupcake base briefly in the microwave until just warm, then reassemble with fresh filling and cream for the best taste.
FAQs
Can I use mascarpone cheese instead of ricotta in the Cannoli Cupcakes Recipe?
Yes, mascarpone can be used for a richer and creamier filling, but it’s less traditional. Mixing mascarpone with ricotta can also balance creaminess and texture nicely.
How do I drain the ricotta cheese properly?
Place the ricotta in a fine mesh strainer lined with cheesecloth over a bowl and let it drain in the refrigerator for a few hours or overnight. This removes excess moisture so the filling doesn’t become runny.
Can I make these cupcakes gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking flour blend, making sure it contains xanthan gum to help with structure. The taste and texture might be slightly different but still delicious.
What is the best way to pipe the ricotta filling?
Use a piping bag fitted with a wide round tip or simply snip the end of a zip-top bag to pipe the ricotta filling neatly on top of the cooled cupcakes for a clean, professional look.
How do I prevent the whipped cream topping from deflating?
Ensure your bowl and beaters are cold before whipping the cream. Also, do not overbeat; stop as soon as stiff peaks form to keep it light and fluffy longer.
Final Thoughts
There is something so joyfully satisfying about combining the classic flavors of cannoli into the portable delight of a cupcake, and this Cannoli Cupcakes Recipe is exactly that kind of treat. It’s perfect for sharing with family and friends or simply enjoying as a special indulgence. Once you try making these, I promise they’ll become a beloved staple in your dessert repertoire. So go ahead, gather your ingredients, and bake yourself a batch of happiness today!
Print
Cannoli Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
These Cannoli Cupcakes bring the classic Italian dessert to cupcake form, featuring a moist vanilla cupcake base filled with a creamy ricotta mixture, topped with sweetened whipped cream, mini chocolate chips, and chopped pistachios for a delightful crunch. Perfect for celebrations or any time you crave a decadent treat.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ¼ cup sour cream
Ricotta Filling
- 1 cup ricotta cheese, drained
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips
- 2 tbsp chopped pistachios (optional)
Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Mini chocolate chips, for garnish
- Chopped pistachios (optional, for garnish)
Instructions
- Prepare Cupcake Batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Alternately add the flour mixture and milk, beginning and ending with the flour mixture, mixing until just combined. Fold in the sour cream gently.
- Bake Cupcakes: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
- Prepare Ricotta Filling: In a bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, mini chocolate chips, and chopped pistachios if using. Mix until smooth and creamy.
- Fill Cupcakes: Once the cupcakes have cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill each cavity generously with the ricotta filling.
- Make Whipped Cream Topping: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip.
- Frost Cupcakes: Spoon or pipe the whipped cream over the top of each filled cupcake. Garnish with mini chocolate chips and chopped pistachios, if desired.
- Serve and Enjoy: Serve immediately or refrigerate until ready to serve. These cupcakes are best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days.
Notes
- Drain the ricotta cheese well to avoid a watery filling.
- You can substitute Greek yogurt for sour cream if desired.
- For a stronger pistachio flavor, use pistachio paste in the ricotta filling.
- Make sure cupcakes are completely cooled before adding filling and topping to prevent melting.
- Use full-fat dairy ingredients for best texture and richness.
