THE BEST CANNOLI CUPCAKES RECIPE

Cannoli Cupcakes on a wooden serving board.

Soft vanilla cupcakes filled with sweet ricotta cannoli cream and topped with mascarpone frosting. These Cannoli Cupcakes bring the flavor of classic Italian pastry into an easy homemade dessert everyone loves.

Course Dessert

Cuisine Italian

Keyword Cannoli Cupcakes

Prep Time 45

Cook Time 20

Cooling Time: 1

Total Time 2 35

Servings Cupcakes

Calories 166kcal

Author Tina Frank

Ingredients

For the Cupcakes:

(1) 15.25-ounce box yellow cake mix
¾ cup whole milk
½ cup sour cream
⅓ cup vegetable oil
3 large eggs room temperature
1 tablespoon pure vanilla extract

For the Cannoli Cream Filling:

¾ cup whole milk ricotta cheese well drained
½ cup mascarpone cheese
¾ cup powdered sugar
½ teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
2 tablespoons mini chocolate chips

For the Mascarpone Frosting:

(1) 8-ounce tub mascarpone cheese, cold
2 tablespoons cold heavy cream
1½ teaspoons pure vanilla extract
Pinch kosher salt
2 ¼ cups powdered sugar

For Garnish:

¼ cup mini chocolate chips
1-2 tablespoons finely chopped pistachios optional

Instructions

Preheat your oven to 350°F. Line (2) 12-cup muffin pans with cupcake liners.
In a large mixing bowl, add (1) 15.25-ounce box yellow cake mix, ¾ cup whole milk, ½ cup sour cream, ⅓ cup vegetable oil, 3 large eggs, and 1 tablespoon pure vanilla extract. Beat for 2 minutes until smooth.
Divide the batter evenly between 24 liners, filling each just under ⅔ full. A piping bag or large cookie scoop makes this fast and even.
Bake for 15-20 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Do not overbake.
Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack and cool completely.
While the cupcakes cool, make the cannoli cream filling. In a mixing bowl, stir together ¾ cup well-drained ricotta, ½ cup mascarpone, ¾ cup powdered sugar, ½ teaspoon pure vanilla extract, and ¼ teaspoon ground cinnamon until smooth. Fold in 2 tablespoons mini chocolate chips. Spoon into a piping bag or a zip-top bag, then refrigerate the cream filling while you prep the cupcakes.
Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove the centers of each cupcake. Aim for a plug that is about ¾ inch wide, and do not cut all the way to the bottom.
Pipe the cannoli filling into each cupcake until the filling sits just at the top of the cutout. You can trim the cupcake plug and place a thin piece back on top if you want a flatter surface for frosting, but it is not required.
Chill the filled cupcakes for 30 minutes. This helps the filling firm up and makes frosting easier.
To make the mascarpone frosting, add (1) 8-ounce tub cold mascarpone, 2 tablespoons cold heavy cream, 1½ teaspoons pure vanilla extract, and a pinch of kosher salt to a large mixing bowl. Mix just until smooth. Do not overbeat.
Gradually add 2 ¼ cups powdered sugar, mixing on low until incorporated. Beat briefly on medium speed until fluffy. If the frosting feels too thick to pipe, add heavy cream 1 tablespoon at a time until smooth and spreadable.
Pipe or spread frosting onto each cupcake. Garnish with ¼ cup of mini chocolate chips and 1-2 tablespoons of chopped pistachios, if you are using.
Serve chilled or let them sit at room temperature for 10-15 minutes before serving for the best texture.

Notes

Ricotta matters here. If it feels wet, drain it in a strainer lined with paper towels or cheesecloth for 30 minutes, or overnight in the fridge if you have time. Thick ricotta keeps the filling creamy and not runny.

Chilling the filled cupcakes before frosting helps the filling hold its shape and makes it easier to pipe frosting cleanly.

These cupcakes are even better after a short rest in the refrigerator, as the flavors blend beautifully.

These are great the next day. Store covered in the refrigerator. Add pistachios right before serving if you want them to stay crunchy.

Do not overmix mascarpone when making the frosting. Mix just until smooth so the texture stays silky and stable.

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