These Cannoli Cupcakes have all of the flavors of traditional cannoli, but packed into a cupcake! They’re perfect for holidays and bake sales!

A cannoli cupcakes that is cut in half.

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!

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3 cannoli cupcakes put on pedestals

If you love cannoli as much as I do, then you need to check out these ice cream, filling, and pancake recipes. 

Cook’s Note:

  • 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:

  • Muffin tin
  • Piping Bag & Large Pastry Tips Set
  • Cupcake Carrier

ONE YEAR AGO: Buckeye Brownie Cheesecake Cake 

TWO YEAR AGO: Coconut Cream Cake

THREE YEARS AGO: S’mores Cookie Bites

A close up of cannoli cupcakes on a plate.

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A half eaten cannoli cupcake.
4.88 from 8 votes

Cannoli Cupcakes

Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
24 Cupcakes
These Cannoli Cupcakes have all of the flavors of traditional cannoli, but packed into a cupcake! They're perfect for holidays and bake sales!



  • 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


  • 15 ounce container ricotta cheese
  • ¼ cup powdered sugar
  • ½ cup mini chocolate chips
  • 2 teaspoons freshly grated orange zest


  • 20 Tablespoons unsalted butter softened
  • cup ricotta cheese
  • 2 ½ cups powdered sugar
  • teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 Tablespoon heavy cream for thinning
  • ¼ cup chopped pistachios for garnish



  • 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. 
    Make the cannoli cupcake batter.
  • 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. 
    Fill the cupcake tins with paper liners and fill them with batter.


  • 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. 
    Add the cannoli filling to a piping bag.
  • Use a large piping tip to cut out the middle of each cupcake. 
    Cut out a whole in the top of the cupcake with a large piping tip.
  • Fill each cupcake with the cannoli filling. 
    Fill the cupcakes with the cannoli filling.


  • 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. 
    Make the butter cream frosting.


  • 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. 
    Frost the cupcakes and garnish with pistachios.


Serving: 1cupcake | Calories: 376kcal | Carbohydrates: 43g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 107mg | Potassium: 127mg | Sugar: 31g | Vitamin A: 625IU | Vitamin C: 0.5mg | Calcium: 110mg | Iron: 1mg

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Source: Adapted from What’s Cookin, Chicago?

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This post for cannoli cupcakes first appeared on Food Folks and Fun on February 5, 2011. I have since updated the pictures and some of the originals are below. 
A group of Cannoli Cupcakes
These Cannoli Cupcakes have all the flavors of a traditional cannoli, but packed into cupcake form!

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Recipe Rating


  1. Stephanie says:

    I HAVE to make rhese! I heart cannolis!

  2. my husband love cannolis and cupcakes…how perfect! thanks!

  3. Madigan at madiganmade says:

    O.M.G. You “had me” at cannoli! These look and sound divine!

  4. Bah! I have some ricotta left-over from some lasagna I made. PERFECT way to use it up.

  5. Jess, hopefully he’ll love these!

    Happy Baking!

  6. Corina, what a great idea! I hope you love them as much as I did!

  7. Wow, what a cupcake! You sure know how to pack a lot of great flavor into every little bite. I hope you’ll come by and link this up to Sweets for a Saturday #3.

  8. The directions say to add Marsala wine, but it is not listed in the ingredients? Are you suppose to add it to the cook-(smile)?

  9. Pati @ A Crafty Escape says:

    I have bookmarked this and can’t wait to make it! I am a currently obsessed with cupcakes!

  10. Christina @ The Tattered Tag says:

    The photos look good enough to eat, can’t wait to give the recipe a try. Please share this wonderful recipe with my followers, link to my blog bash K.I.S.S. Happy to be a new follower. 🙂

  11. Emily {WhipperBerry} says:

    I WILL be making these at some point, you mark my words! I am a great cannoli lover, but somehow these look even better. I love how you used the ricotta in the cake and frosting too! And the pistacio topper looks like just the perfect touch! Thanks for sharing the recipe.

  12. Gracefully Vintage says:

    Those look so Good, and pretty too, Our family is such a cupcake-cookie family.. I will be attempting these..
    Thanks for Sharing
    happy to of found your yummy blog-a new follower ill be back for more.

  13. Laurel {Make and Takes} says:

    Mmm…I recently had my first cannoli and fell in love! These cupcakes look amazing. I wanted to let you know that I submitted this to the M&T Spotlight:

  14. Laurel, thanks for the submission! =)


  15. @Gracefully Vintage: Thanks for following! I hope you enjoy the cupcakes! =)

    Happy Baking!

  16. Cupcakes = LOVE! Cannoli = LOVE MORE! These = AWESOME! Thank you, thank you, and just in time for Valentine’s Day! (Found U thru MPM.)

  17. shopannies says:

    they make me look beautiful

  18. Anonymous says:

    I, too, don’t see Marsala wine listed…how much are we supposed to use? Thanks!