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
Scale
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.
