If you have a soft spot for Italian desserts that feel both classic and fun, then you are going to adore this Cannoli Cupcakes Recipe. Imagine the tender crumb of a perfectly baked cupcake infused with sweet, creamy ricotta filling and a hint of vanilla, all topped with fluffy whipped cream and crunchy chocolate chips or pistachios. It’s like a handheld bite of cannoli magic, easier to share and impossible to resist. Whether you’re treating yourself or impressing guests, these cupcakes bring all the joy of traditional cannolis wrapped up in a charming little package.
Ingredients You’ll Need
The magic of this Cannoli Cupcakes Recipe lies not just in the technique but in the thoughtful selection of ingredients. Each one plays a crucial role—from the tender crumb to the creamy filling and the luxurious topping, they all come together harmoniously to create an unforgettable dessert experience.
- All-purpose flour: The base that gives structure to the cupcakes, ensuring they’re soft but hold their shape.
- Baking powder: Helps the cupcakes rise beautifully to a light and airy perfection.
- Salt: Balances the sweetness and enhances the overall flavor.
- Unsalted butter, softened: Adds richness and moisture for a tender crumb.
- Granulated sugar: Sweetens the cupcakes evenly, contributing to a fine texture.
- Large eggs: Provide structure and help bind the ingredients together.
- Vanilla extract: Imparts warm, aromatic notes that complement the ricotta beautifully.
- Whole milk: Keeps the cupcake batter smooth and moist.
- Sour cream: Adds a subtle tang and extra moisture, making the cupcakes unforgettable.
- Ricotta cheese, drained: The star in the filling, creamy and slightly sweet, it mimics the essence of cannoli cream.
- Powdered sugar: Sweetens the ricotta filling and the whipped cream without any grittiness.
- Mini chocolate chips: Provide delightful bursts of chocolate in the filling and on top.
- Chopped pistachios (optional): Offer a lovely crunch and a pop of color, perfect if you want a traditional touch.
- Heavy cream: Whipped to soft peaks, it crowns the cupcakes with light, creamy goodness.
How to Make Cannoli Cupcakes Recipe
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. In a bowl, sift together the flour, baking powder, and salt to ensure even distribution. In a separate large bowl, cream the softened butter and granulated sugar until fluffy and pale, which takes about 3 to 5 minutes—this is key to a light cupcake. Beat in eggs one at a time, followed by the vanilla extract. Alternate adding the flour mixture and the milk with sour cream, beginning and ending with the dry ingredients. Mix until just combined, and be careful not to overmix so your cupcakes stay tender.
Step 2: Bake the Cupcakes
Divide the batter evenly among the 12 liners, filling each about two-thirds full to allow room for rising. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This cooling stage is essential; warm cupcakes won’t hold the filling or frosting well.
Step 3: Make the Ricotta Filling
While the cupcakes cool, combine the drained ricotta cheese with powdered sugar, vanilla extract, and mini chocolate chips. Mixing until smooth but still a bit creamy keeps the texture close to traditional cannoli filling. If you want that delightful crunch and color, gently fold in some chopped pistachios. Place the mixture in a piping bag fitted with a medium round tip for easy filling later.
Step 4: Whip the Cream Topping
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This whipped cream topping will add a luscious, airy texture that perfectly balances the denser ricotta cream inside the cupcakes.
Step 5: Assemble the Cannoli Cupcakes
Using a small knife or cupcake corer, gently hollow out the center of each cupcake. Fill the cavity with the ricotta cream mixture using your piping bag. Top each cupcake with a generous swirl of whipped cream. Finish by sprinkling mini chocolate chips and optional chopped pistachios on top for that authentic cannoli flair.
How to Serve Cannoli Cupcakes Recipe
Garnishes
These cupcakes love a little extra sprinkle of goodness. Beyond the mini chocolate chips and pistachios, you can dust with powdered sugar or add a few chocolate curls for a sophisticated look. Fresh mint leaves add a lovely green contrast and a subtle aroma that elevates the presentation.
Side Dishes
Since these are dessert cupcakes, they pair beautifully with a cup of espresso or a sweet dessert wine like Moscato. For gatherings, a platter of fresh berries alongside enhances the fruity brightness, balancing the richness.
Creative Ways to Present
Try serving your Cannoli Cupcakes Recipe on a tiered dessert stand to create an impressive centerpiece. You can also place each cupcake inside decorative cupcake wrappers that echo the colors of pistachios and chocolate. For a party, line them up on a rustic wooden board with small bowls of extra mini chocolate chips and chopped pistachios for guests to sprinkle as they wish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store these cupcakes in an airtight container in the refrigerator to keep the ricotta filling fresh and the whipped cream topping firm. They will stay delicious for up to 3 days, making them a perfect make-ahead treat.
Freezing
These cupcakes freeze best without the whipped cream topping. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge and add fresh whipped cream before serving.
Reheating
Because of the creamy filling, it’s best not to microwave these cupcakes. Instead, allow them to come to room temperature naturally for about 30 minutes. This ensures the filling and cake regain their perfect texture without becoming grainy or overly soft.
FAQs
Can I use cream cheese instead of ricotta for the filling?
Absolutely! Cream cheese provides a richer and tangier flavor, resembling a different style of cannoli filling. Just be sure to balance it with powdered sugar and maybe a touch of cream to keep the texture smooth.
How do I drain ricotta cheese properly?
Place the ricotta in a fine mesh sieve or cheesecloth-lined colander over a bowl and let it drain in the fridge for at least an hour. This removes excess moisture so your filling isn’t watery and holds its shape nicely.
Can I make these cupcakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup. Just make sure your baking powder and other ingredients are gluten-free as well to keep the cupcakes safe and tasty.
Is it necessary to use sour cream in the batter?
Sour cream adds richness and a subtle tang that brightens the flavor, but if you don’t have it on hand, you can replace it with plain Greek yogurt or buttermilk for similar results.
What’s the best way to pipe the filling without making a mess?
Using a piping bag fitted with a round tip helps control the filling nicely. If you don’t have a piping bag, a sturdy zip-top bag with a small cut in one corner works just as well!
Final Thoughts
You really can’t go wrong with this Cannoli Cupcakes Recipe as a delightful twist on a beloved Italian dessert. The fusion of soft cupcakes and creamy, slightly nutty filling is nothing short of irresistible. Whip up a batch for your next celebration or casual get-together and watch these cupcakes disappear fast. Trust me, once you make them, they’ll quickly become one of your favorite go-to desserts. Give them a try and prepare to fall in love all over again!
Print
Cannoli Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
These Cannoli Cupcakes are a delightful fusion of classic Italian cannoli flavors with a moist and fluffy cupcake base. Featuring a ricotta-infused cake topped with a creamy cannoli filling frosting sprinkled with mini chocolate chips and chopped pistachios, these cupcakes offer a perfect balance of textures and taste, ideal for any celebration or a special dessert treat.
Ingredients
For the 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
For the Cannoli Filling
- 1 cup ricotta cheese, drained
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips
- 2 tbsp chopped pistachios (optional)
For the 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 Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for incorporation later.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. This step ensures a tender crumb for the cupcakes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract for flavor.
- Combine Milk and Sour Cream: In a separate bowl, mix the whole milk and sour cream to create a smooth liquid mixture that will add moisture and richness to the cupcakes.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and the milk mixture to the creamed butter and sugar, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing, which can toughen the cupcakes.
- Fill Cupcake Liners and Bake: Line a 12-cup muffin tin with paper liners. Divide the batter evenly among the cups, filling each about two-thirds full. Bake in a preheated oven at 350°F (175°C) for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Cannoli Filling: In a medium bowl, mix the drained ricotta cheese, powdered sugar, and vanilla extract until smooth. Fold in the mini chocolate chips and chopped pistachios if using. Chill until ready to use.
- Make Whipped Cream Topping: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, indicating a perfect fluffy texture.
- Assemble the Cupcakes: Using a piping bag or spatula, frost the cooled cupcakes with a layer of the ricotta cannoli filling followed by a generous dollop of whipped cream on top.
- Garnish: Sprinkle the tops with mini chocolate chips and chopped pistachios to emulate the classic cannoli decoration.
- Serve and Enjoy: These cupcakes are best served slightly chilled or at room temperature. Store leftovers in the refrigerator due to the dairy fillings.
Notes
- Ensure the ricotta cheese is well-drained to avoid soggy cupcakes or thinning the filling.
- Do not overmix the batter to keep the cupcakes light and tender.
- For a nut-free version, omit chopped pistachios in the filling and topping.
- Allow cupcakes to cool completely before frosting to prevent melting.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- For added texture, add crushed waffle cones or cannoli shells into the filling.
