Cannoli Cupcakes
These cannoli cupcakes combine the delightful flavors of traditional Italian cannoli with the convenience and charm of cupcakes. Perfect for any occasion, they're a sweet treat that captures the essence of Italian desserts in a fun, new way.
Equipment
- 1 muffin tin lined with cupcake liners
- 1 Electric Mixer
- 1 Mixing Bowl large
- 1 piping bag fitted with a star tip
Ingredients
Cupcake Base Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Cannoli Frosting Ingredients
- 1 cup ricotta cheese drained
- 1/2 cup mascarpone cheese
- 1 teaspoon vanilla extract
- 1 and 1/2 cups powdered sugar
- 1/2 cup mini chocolate chips
- 1 teaspoon orange zest optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- In a large mixing bowl, combine the ricotta, mascarpone, and vanilla. Gradually add powdered sugar, mixing until smooth. Fold in mini chocolate chips and orange zest.
- Chill the frosting in the refrigerator for at least 30 minutes.
- Using a piping bag fitted with a star tip, pipe swirls of frosting onto each cooled cupcake. Decorate as desired.
- Serve the cupcakes on a decorative platter. They are perfect for parties and gatherings.
- Store cupcakes in an airtight container in the refrigerator for up to three days.
Notes
Pro Tips: Use room temperature ingredients for a smooth batter. Drain ricotta well for the frosting.
Ingredient Substitutions: Use cream cheese if mascarpone is unavailable.
How to Serve: Enjoy with coffee or dessert wine.
Storage & Freshness: Keep refrigerated for up to three days.
Make-Ahead Tips: Bake cupcakes and prepare frosting separately, assemble before serving.
Ingredient Substitutions: Use cream cheese if mascarpone is unavailable.
How to Serve: Enjoy with coffee or dessert wine.
Storage & Freshness: Keep refrigerated for up to three days.
Make-Ahead Tips: Bake cupcakes and prepare frosting separately, assemble before serving.