Cannoli Cupcakes Recipe

Cannoli Cupcakes deliver all the creamy, rich flavor of the iconic Italian pastry, but in a convenient, shareable cupcake form. Each bite blends tender vanilla cake with an authentic cannoli cream filling and a ricotta buttercream that’s light yet decadent.

These cupcakes are perfect for parties, special events, or simply elevating your baking repertoire with a taste of Sicily. To ensure the best possible result, this guide covers everything from perfect ricotta preparation to flavor additions, troubleshooting, and beautiful presentation.

Ingredients Checklist

A detailed ingredients list ensures you don’t miss a step. Gather these components for authentic Cannoli Cupcakes, with a short intro to set the stage for flavor and success.

Creating bakery-quality Cannoli Cupcakes starts with quality ingredients and a few specialty tools. Here’s what you’ll need for each layer and topping:

• For the Vanilla Cupcakes:

  • 1 1/2 cups (190g) all-purpose flour

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp fine sea salt

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

  • 1 cup (200g) granulated sugar

  • 3 large eggs, at room temperature

  • 1 tsp vanilla extract

  • 1/2 cup (120ml) whole milk, at room temperature

  • Zest of 1/2 orange or lemon (optional but authentic for cannoli flavor)

• For the Cannoli Filling:

  • 1 1/4 cups (315g) whole-milk ricotta, well-drained (see tips)

  • 1/4 cup (60g) mascarpone cheese (for added creaminess and stability)

  • 1/3 cup (40g) powdered sugar, sifted

  • 1/2 tsp vanilla extract

  • 1/4 tsp ground cinnamon (optional)

  • 2 tbsp mini chocolate chips

  • 2 tbsp finely chopped pistachios (optional)

• For the Ricotta Buttercream:

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

  • 2/3 cup (165g) ricotta, well-drained

  • 3 cups (375g) powdered sugar, sifted

  • 1/2 tsp vanilla extract

  • Pinch of salt

• To Decorate:

  • 1/2 cup mini chocolate chips

  • 1/2 cup chopped pistachios

  • Mini cannoli shells (bakery-bought or homemade), for garnish

  • Powdered sugar, for dusting

• Equipment:

  • 12–14-cup muffin tin with liners

  • Stand mixer or hand mixer

  • Mixing bowls, spatula, and whisks

  • Piping bags and tips

  • Fine mesh strainer and cheesecloth (for ricotta)

  • Zester (if using citrus)

Step-by-Step Instructions

Detailed instructions are vital for success, from mixing to assembly. Here are the most crucial techniques and order of steps.

Starting with proper ricotta preparation and ending with professional assembly, these steps deliver bakery-worthy cupcakes.

1. Prepare the Ricotta

• Line a fine-mesh strainer with double-layer cheesecloth. Place the ricotta in the strainer and set over a bowl. Cover and refrigerate at least 1 hour or up to overnight for the thickest, least watery results.

2. Make the Cupcakes

• Preheat oven to 350°F (175°C). Line 12–14 muffin cups with paper liners.

• In a medium bowl, whisk flour, baking powder, baking soda, and salt.

• In a large bowl, cream the butter and sugar together with a mixer until light and fluffy (2–3 minutes).

• Beat in eggs one at a time, mixing well after each. Add vanilla and optional citrus zest.

• Add dry ingredients in three parts, alternating with the milk in two additions, beginning and ending with flour. Mix just until combined.

• Divide batter evenly among liners, filling each about 2/3 full.

• Bake 16–19 minutes, or until tops spring back when lightly pressed or a toothpick comes out clean.

• Cool in the tin 5 minutes, then transfer to a wire rack to cool completely.

3. Make the Cannoli Filling

• In a bowl, gently stir the well-drained ricotta, mascarpone, powdered sugar, vanilla, and cinnamon (if using) until smooth. Do not overmix.

• Fold in mini chocolate chips and chopped pistachios.

• Refrigerate until ready to use.

4. Prepare the Ricotta Buttercream

• In a large bowl, beat butter on medium-high speed until pale and creamy, about 3 minutes.

• Add ricotta and beat another minute, scraping the bowl as needed.

• Gradually add sifted powdered sugar, mixing on low at first, then beating on medium-high until smooth and fluffy.

• Mix in vanilla and a pinch of salt. If frosting is very soft, refrigerate 20–30 minutes.

5. Assemble the Cupcakes

• Use a small spoon, cupcake corer, or piping tip to remove the center of each cooled cupcake.

• Fill a piping bag (or zip-top bag with the corner snipped) with cannoli filling. Pipe or spoon filling generously into each cupcake well.

• Using another piping bag with a star or round tip, frost the tops with ricotta buttercream.

• Optional: Roll frosted edges in mini chocolate chips or pistachios for classic cannoli crunch.

• Garnish with a mini cannoli shell, and dust lightly with powdered sugar before serving.

Tips for Perfect Results

Expert tips, troubleshooting, and flexible options help ensure every batch is flawless, no matter your skill level.

Consistency, flavor, and authenticity all matter in making Cannoli Cupcakes stand out. These pointers will help:

• Drain ricotta thoroughly: This prevents watery, thin filling and frosting.

• Don’t overmix ricotta or mascarpone: Overmixing can make the filling loose.

• Use whole-milk ricotta: For best flavor and texture, avoid low-fat or pre-whipped types.

• Citrus zest adds authenticity: Orange or lemon zest brings out traditional cannoli notes.

• If you don’t have mascarpone: Add a little more ricotta or substitute cream cheese.

• If frosting is soft: Chill before piping. This helps it hold its shape, especially in warm kitchens.

• Fill mini cannoli shells just before serving: This keeps them crisp.

Serving Suggestions

Presentation and pairing can elevate your cupcakes. Here’s how to make them shine at any event.

These Cannoli Cupcakes are a show-stopping dessert for every occasion, but here are a few ways to make them extra special:

• Display on a cake stand with a dusting of powdered sugar for an elegant finish.

• Top each cupcake with a mini cannoli shell for dramatic effect.

• Pair with strong espresso, cappuccino, or an Italian dessert wine.

• For variety, try flavoring some of the filling with cocoa powder or swapping chocolate chips for candied orange peel.

Final Thoughts

Cannoli Cupcakes deliver the iconic flavors of Sicilian pastry in a tender, crowd-pleasing cupcake. With proper ricotta preparation, quality ingredients, and thoughtful assembly, they offer both bakery looks and unforgettable taste. Whether for holidays, celebrations, or as a unique twist on a classic, these cupcakes are sure to impress both family and guests. With the added tips and variations here, you’ll achieve professional results every time—enjoy bringing a touch of Italy to your next gathering.