These Cannoli Cupcakes have all of the flavors of traditional cannoli, but packed into a cupcake! They’re perfect for holidays and bake sales!
My top 3 desserts of all time are (in no particular order): Crème Brûlée, Baklava, and Cannoli. I grew up in Connecticut and saying my hometown had a lot of Italian influences would be a vast understatement. There were a few Italian bakeries and mom-and-pop Italian restaurants in town that served cannolis and they’re just heavenly. I strongly dislike ricotta cheese in lasagna but absolutely love it in cannolis…go figure. So whenever I make these Cannoli Cupcakes I am instantly taken back to my childhood.
Combining cupcakes and cannoli into one dessert is one of the best decisions I have ever made. Haha! But seriously, these Cannoli Cupcakes are so delicious you will not regret making them. They are perfect for any occasion: a birthday, an after school snack, Fourth of July, a rainy day, a treat for your child’s teacher, book club, Easter, Christmas, or even just because it is Monday! See what I mean?! Cannoli Cupcakes really do make the perfect treat for literally any occasion!
- These cupcake will keep in an airtight container in the refrigerator for up to 5 days. Just make sure that you leave them at room temperature for 30 minutes before serving them.
- I do not recommend leaving these cupckes at room temperature for longer than 2 hours because of the ricotta cheese.
Disclosure: This post includes affiliate links.
Cook’s Tools – Cannoli Cupcakes:
ONE YEAR AGO: Buckeye Brownie Cheesecake Cake
TWO YEAR AGO: Coconut Cream Cake
THREE YEARS AGO: S’mores Cookie Bites
FOR THE CUPCAKES:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¾ cups granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
- 1 cup whole milk ricotta cheese
- 2 teaspoons freshly grated orange zest
FOR THE CANNOLI FILLING:
- 15 ounce container ricotta cheese
- ¼ cup powdered sugar
- ½ cup mini chocolate chips
- 2 teaspoons freshly grated orange zest
FOR THE FROSTING:
- 20 Tablespoons unsalted butter softened
- ⅓ cup ricotta cheese
- 2 ½ cups powdered sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1 Tablespoon heavy cream for thinning
- ¼ cup chopped pistachios for garnish
MAKE THE CUPCAKES:
- Move oven racks to the middle and lower-middle positions and preheat the oven to 375 degrees F. Line 2 standard-sized muffin tins with paper liners and set aside.
- In a medium bowl whisk together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer or in a large bowl using a hand mixer, add the butter and sugar and beat until light and fluffy, about 1-2 minutes. Beat in the eggs one at a time on low speed until combined. Turn the mixer off and add in the vanilla, milk, ricotta cheese, and orange zest. Mix on low until just combined. Add in the flour mixture and pulse until just combined and no flour pockets remain.
- Divide the batter among the cupcake tins and bake for 20-25 minutes, rotating pans halfway through baking, until a toothpick inserted comes out clean. Move the cupcake tins to cooling racks and cool them in the tins for 5 minutes. Then, remove the cupcakes from the tins and cool them on the wire racks until cooled completely.
MAKE THE CANNOLI FILLING & FILL THE CUPCAKES:
- Mix together the ricotta cheese and powdered sugar until combined. Then, stir in the mini chocolate chips and orange zest until combined. Fill a piping bag with the filling.
- Use a large piping tip to cut out the middle of each cupcake.
- Fill each cupcake with the cannoli filling.
MAKE THE FROSTING:
- In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy and lighter in color, about 1-2 minutes. Add in the ricotta cheese and mix on low speed until incorporated about 1 minute. Next, scrape down the sides of the bowl and add in the powdered sugar. Pulse the mixer on low until combined. Then, increase the speed to medium and beat until combined and fluffy, about 3-4 minute. Add in the salt, vanilla, and heavy cream and beat until just combined.
- Add the frosting to a pastry bag fitted with a 1M piping tip and frost the cupcakes. Sprinkle each cupcake with chopped pistachios and then serve.
Source: Adapted from What’s Cookin, Chicago?