Cannoli Cupcakes

Ah, Cannoli Cupcakes! If you have a sweet tooth, you’re in for a truly indulgent treat. These delightful little morsels capture the essence of the classic Italian cannoli in cupcake form, marrying the rich and creamy filling with a soft, moist cake base. Imagine biting into a cupcake that brings together a luscious ricotta filling, a hint of chocolate, and that perfect, sweet touch of confectioner’s sugar. What’s not to love?

Here’s a fun tidbit: cannoli have long been a staple of Italian celebrations, often associated with festive occasions. Transforming them into cupcakes makes them not just suitable for parties but also for an everyday treat that feels special. The best part? They’re easy to make and loved by both kids and adults alike, making them the perfect addition to your dessert repertoire. If you enjoy other family-friendly recipes, like my famous chocolate chip cookies, you’ll definitely want to give these Cannoli Cupcakes a whirl! So, let’s roll up our sleeves and dive into making these sweet delights!

What is Cannoli Cupcakes?

So, what exactly are Cannoli Cupcakes? Well, my dear reader, picture this: If a traditional cannoli and a fluffy cupcake had a love child, you’d end up with these fabulous treats. The name “cannoli” comes from the Italian word “canna,” which means “tube,” and refers to the tube-shaped pastry shell filled with sweetened ricotta. Now, imagine taking that delicious filling and tucking it snugly inside a cupcake. Genius, right?

You could say that to capture the essence of a cannoli and transform it into a cupcake is almost a culinary love story. After all, they say the way to a man’s heart is through his stomach! I encourage you to channel your inner baker and bring these Cannoli Cupcakes to life. Trust me, you’ll impress everyone, and who wouldn’t want to be the star of their own dessert show?

Why You’ll Love This Cannoli Cupcakes

First off, let’s talk about the highlight: the rich, creamy ricotta filling that gives these cupcakes an irresistible flavor. It’s like a party in your mouth—sweet, creamy, and downright delightful! Making these cupcakes at home is not only fun but also economical. You get to indulge in a gourmet dessert without breaking the bank.

In addition to the luscious filling, imagine topping your cupcakes with a sprinkle of powdered sugar and mini chocolate chips. Sounds incredible, right? To top it all off, Cannoli Cupcakes are incredibly moreish, making them a perfect alternative to standard vanilla or chocolate cupcakes. If you enjoy a traditional treat but want something with a unique twist, these cupcakes are a must-try!

How to Make Cannoli Cupcakes

Quick Overview

Get ready for a delightful baking adventure! Cannoli Cupcakes are easy, scrumptious, and sure to satisfy your sweet cravings. With just about 30 minutes of prep time, you can have these delightful treats whipped up and in the oven in no time. Plus, the chance to impress your family and friends with your baking prowess is just an added bonus!

Key Ingredients for Cannoli Cupcakes

Here’s what you’ll need to whip up these delicious Cannoli Cupcakes:

• 1 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter (softened)
• ¾ cup whole milk
• 2 large eggs
• 2 tablespoons vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup ricotta cheese
• ½ cup powdered sugar
• ½ cup mini chocolate chips (for mixing in and topping)

Step-by-Step Instructions:

1. Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a standard cupcake pan with cupcake liners.
2. Make the Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
3. Combine Dry Ingredients: In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until well combined and smooth.
4. Fill Cupcake Liners: Divide the batter evenly into the lined cupcake pan, filling each liner about 2/3 of the way full.
5. Bake: Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
6. Prepare the Filling: In a separate bowl, mix the ricotta cheese with powdered sugar and fold in the mini chocolate chips until combined.
7. Assemble: Once the cupcakes have cooled, create a small hole in the center of each cupcake using a knife or cupcake corer. Fill the hole with the ricotta mixture, then top with additional mini chocolate chips and a sprinkle of powdered sugar if desired.

What to Serve Cannoli Cupcakes With

These Cannoli Cupcakes stand beautifully on their own, but if you’re looking for some delicious complementing treats or beverages, consider serving them with a classic Italian espresso or a creamy cappuccino. They could also be paired with a fruit salad for a refreshing balance—a little sweetness from nature to enhance your decadent cupcakes!

Top Tips for Perfecting Cannoli Cupcakes

1. Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix; this ensures that your cupcakes remain light and fluffy.
2. Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature; this helps to create a better mixture and leads to fluffier cupcakes.
3. Storage Options: If you’re planning on making them ahead of time, consider storing the filling separately. Assemble the cupcakes just before serving for the best texture.

Storing and Reheating Tips

If you have any leftovers (which is rare, trust me), store them in an airtight container in the refrigerator for up to three days. To maintain their freshness, avoid adding toppings until you’re ready to serve. For longer storage, you can freeze the unfilled cupcakes for up to three months. Just remember to let them cool completely before wrapping them tightly in plastic wrap and placing them in a freezer-safe bag.

When you’re ready to enjoy, simply thaw at room temperature and fill with your creamy ricotta mixture!

Now that you have all the details you need, it’s time to roll up those sleeves and embark on your Cannoli Cupcake journey. Happy baking!

Cannoli Cupcakes

Delicious cupcakes that capture the essence of classic Italian cannoli with a rich ricotta filling and soft cake base.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: Italian

Calories: 250

Ingredients Method Notes

Ingredients

  

For the cupcake batter

• 1 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter (softened)
• ¾ cup whole milk at room temperature
• 2 large eggs at room temperature
• 2 tablespoons vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

For the filling

• 1 cup ricotta cheese
• ½ cup powdered sugar
• ½ cup mini chocolate chips for mixing in and topping

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a standard cupcake pan with cupcake liners.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
3. In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until well combined and smooth.
4. Divide the batter evenly into the lined cupcake pan, filling each liner about 2/3 of the way full.
5. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.

Filling and Assembly

1. In a separate bowl, mix the ricotta cheese with powdered sugar and fold in the mini chocolate chips until combined.
2. Once the cupcakes have cooled, create a small hole in the center of each cupcake using a knife or cupcake corer. Fill the hole with the ricotta mixture, then top with additional mini chocolate chips and a sprinkle of powdered sugar if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Freeze unfilled cupcakes for up to three months.