Cannoli Cupcakes

Published February 3, 2018. Updated October 19, 2018

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Cannoli Cupcakes combine two of the best desserts in the world (cupcakes and cannoli) to make one unforgettable indulgence! You get a perfect vanilla cupcake topped with a ricotta cannoli filling and a chocolate whipped cream topping. These are proof that dreams do come true!

Cannoli Cupcakes

Cannoli in Cupcake Form

These are one of those treats where you want to savor every last little crumb!

You get a moist and fluffy vanilla buttermilk cupcake, a sweet and creamy ricotta filling (don’t worry it doesn’t taste like eating cheese) and it’s crowned with a silky smooth, rich chocolate whipped cream.

Oh and they’re finished with dark chocolate chips for added cuteness and flavor.

I mean how could these not be good??

You can also add some cinnamon or orange zest to the cupcakes for more one layer of traditional cannoli flavor. Eeny meeny miny moe which will you choose?

I actually forgot to add either or so I went was sprinkling cinnamon on mine after, lol.

Cannoli Cupcakes

Ingredients for These Cupcakes

  • All-purpose flour and cake flour
  • Baking powder and baking soda
  • Ground cinnamon or orange zest (optional)
  • 1/4 tsp salt
  • Unsalted butter
  • Granulated sugar
  • Vegetable oil
  • Eggs
  • Vanilla extract
  • Buttermilk

Cannoli Cupcakes

Ingredients for the Cannoli Toppings

  • Ricotta cheese
  • Powdered sugar
  • Heavy cream
  • Unsweetened cocoa powder
  • Vanilla extract
  • Semi-sweet chocolate chips

Scroll below for printable recipe.

Cannoli Cupcakes

A Cupcake Fit for Any Occasion

I love that these cupcakes are so delicious they’d be perfect for any celebration any day of the year.

I know I’d be pretty ecstatic to get one of these on my birthday or Valentines day, or even on Christmas!

No one can resist these three layers of decadence, these will be a highlight of the celebration!

Cannoli Cupcakes

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Cannoli Cupcakes
5 from 2 votes

Cannoli Cupcakes

These are incredibly dreamy cupcakes! You get a soft and fluffy vanilla buttermilk cupcake topped with a rich cannoli filling and it's finished with a silky smooth chocolate whipped cream. Perfect for any celebration, or just to bake up for fun because life needs cupcakes sometimes.
Servings: 12
Prep40 minutes
Cook20 minutes
Ready in: 1 hour 30 minutes


Cannoli Topping

Chocolate Whipped Cream


  • Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
  • In a mixing bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, salt and cinnamon set aside. 
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar on high speed until pale and fluffy, add orange zest here if using that instead of cinnamon.
  • Blend in oil then stir in eggs one at a time mixing until combine after each addition and blending in vanilla with second egg.
  • With mixer set at low speed, add in 1/3 of the dry ingredients and mix just until combine then add half of the buttermilk and mix just until combined. Repeat this process once more then finish by mixing in last 1/3 of the flour mixture. 
  • Divide batter among lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven 18 - 23 minutes until toothpick inserted into center of cupcake comes out clean. 
  • Allow to cool several minutes before transferring to wire rack. Cool cupcakes completely.

For the cannoli topping

  • If ricotta is fairly wet transfer to a few layers of paper towels then fold and press to remove some of the excess moisture. 
  • Transfer ricotta to a mixing bowl and stir in powdered sugar, chill until ready to serve cupcakes.

For sweetened chocolate whipped cream

  • In a mixing bowl using an electric hand mixer whip heavy cream on high speed until it starts to thicken slightly then add powdered sugar, cocoa powder and vanilla. 
  • Mix on low until combined then increase to high speed and whip until stiff peaks form. Chill until ready to serve cupcakes.

To assemble cupcakes

  • When ready to serve, spread about 1 1/2 Tbsp cannoli filling over the top of each cupcake.
  • Transfer chocolate mixture to a piping bag fitted with a star tip (I used Wilton 2D) and pipe whipped cream over ricotta layer.
  • Sprinkle each cupcake with mini chocolate chips. Serve immediately for best results (cupcakes will keep okay in the refrigerator but they are best served once frosted).
  • Recipe source: inspired by Tide and Thyme. I originally shared these Oct. 2012, recipe updated Feb. 2018.
Nutrition Facts
Cannoli Cupcakes
Amount Per Serving
Calories 422 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 17g106%
Cholesterol 97mg32%
Sodium 130mg6%
Potassium 150mg4%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 24g27%
Protein 5g10%
Vitamin A 780IU16%
Vitamin C 0.2mg0%
Calcium 105mg11%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Patti Liszka

    These are delicious, light cupcakes ! I made these a few years ago for one of our daughters birthday. Everyone devoured them! I was requested again this year to make for our other daughters birthday next week. Thanks for creating and sharing this recipe. 😀

  • Kathleen Price

    Are these regular size cupcakes? Can I double the recipe and bake 24 at once?

  • Rhonda

    My daughter has requested a cupcake tower for her upcoming wedding, and these look perfect! Since as mother of the bride I will need to make them either the night before or very early the morning of the wedding, what suggestions can you share with me to help keep the best presentation possible for the icing and topping of the cupcakes? Would you suggest using a different type of frosting than the whipped and if so what would be the next best choice that would par well with the Other ingredients?. I have tried whipped heavy cream frosting’s before with ricotta cheese and have found them to be on the runny side in the past so I’m concerned with issues for an event as important as a wedding but they look wonderful as you have made them. Any suggestions would be greatly appreciated! Thanks!

    • Jaclyn

      Jaclyn Bell

      I don’t think I’d use a different topping as this seems to be the only fitting one. My only suggestion really is to keep them well chilled until ready to serve. I hope things go well with them, and congrats to your daughter!

  • Lenore

    Hi Jaclyn, For the flours, you put scoop and level. Does that mean to just use the cup you are measuring with to scoop the flour out of the container? I was taught to use a spoon to put the flour in the cup then do the leveling. I am looking forward to making these. I have a bunch of mouths here that would love to devour them. Have a great weekend!

    • Jaclyn

      Jaclyn Bell

      Yes in this recipe and most often I use the scoop and level method (America’s Test Kitchen uses that so that’s what I started going with, plus I like how it’s so much faster). BUT for best results I highly recommend purchasing a kitchen scale you can get one for about $10 on amazon. That is the best method for most accurate results which is why I list grams in the recipe. Hope you enjoy Lenore!

      • Lenore

        Thank you for the help and the advise. I have been wanting to get a kitchen scale for a while now. It would definitely speed things up and help with the accuracy.

  • Laura | Tutti Dolci

    I love your cannoli desserts – these cupcakes are just gorgeous! :)

  • michael

    no where do you have adding the oil, we made them without it, not realizing. at what step should the oil be added?