Cannoli Cupcakes


All the deliciousness of a cannoli without the frying mess!? Yes indeed. These cupcakes are complete and utter bliss! I have a total weakness for cannolis so I was so excited to see they come in cupcake form. I love all things pastry and all things cupcake and these are the best of both worlds combined into one decadent, out of this world dessert. These are deliciously indulgent and perfectly dainty. They are fancy enough that I felt it was an occasion worth getting out my Grandmother’s fine china set, sipping milk out of a tea cup and gently using a fork as if I were a Queen. That is until after one bite, I quickly forgot that fancy mannered moment and rather wanted to drop my fork and shove the entire cupcake in mouth and devour all of it in it’s entirety without leaving a smidgen of a crumb behind. And then steal everyone else’s. Yes just that good. These are one of the best cupcakes I’ve ever had and they will definitely be going on my list of favorite cupcakes that I will make time and time again. I think I’m going to want this in layered cake form for my birthday garnished with a few of the real thing.

If you haven’t tried Mascarpone cheese (which makes up half the cannoli filling for the cupcake) then you must! It is the most heavenly cheese made. The texture and taste are somewhat similar to cream cheese yet so much better. It’s fluffy and soft, with a light buttery sweetness to it. I could eat it by the spoonful. It’s an Italian cheese so you will likely find it in the specialty cheese section of many grocery stores. The cost is about twice that of cream cheese but sometimes a little splurge is definitely worth it. Enjoy!

Then one up close and personal pic.

Wanna bite? I know I do.


Cannoli Cupcakes


  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup salted butter , at room temperature
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 cup sour cream

Cannoli Topping

  • 2/3 cup Mascarpone cheese
  • 2/3 cup Ricotta cheese , strained slightly*
  • 5 Tbsp powdered sugar

Sweetened Chocalate Whipped Cream

  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 2 Tbsp cocoa powder
  • 1/2 tsp vanilla extract
  • 3 Tbsp mini semi-sweet chocolate chips , for garnish


  1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar on medium high speed until pale and fluffy, about 3 - 4 minutes, occasionally scrapping down the sides of the bowl. Stir in eggs one at a time mixing until combine after each addition. Mix in sour cream and vanilla. With mixer set at low speed, slowly add dry ingredients and mix just until combine, scraping down sides and bottom of bowl as needed. Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full (about 1/4 cup batter per each). Bake in preheated oven 21 - 24 minutes until lightly golden and toothpick inserted into center of cupcake comes out clean. Allow to cool several minutes before transferring to wire rack to cool. Cool cupcakes completely.

For the cannoli topping

  1. In a small mixing bowl, using a rubber or silicone spatula, blend together Mascarpone and Ricotta cheese while running and pressing mixture along bottom of bowl to create a smooth texture while removing any lumps. Add in 5 Tbsp powdered sugar and mix until well blended.

For sweetened chocolate whipped cream

  1. In a mixing bowl, using an electric hand mixer set on low speed, blend together heavy cream, 1/2 cup powdered sugar, cocoa and vanilla until combine. Increase mixer to medium-high speed and whip until stiff peaks form.

To assemble cupcakes

  1. Spread about 1 1/2 Tbsp cannoli filling over the top of each cupcake, then pipe sweetened chocolate whipped cream over cupcakes. Garnish with mini chocolate chips. Serve within the next 3 hours (as the whipped cream will begin to break down after that). Store in refrigerator in an airtight container.
  2. *Measurement taken before straining. To strain, I just placed the ricotta onto a layer of clean paper towels then wrapped it up and squeezed to strain out the liquids, then did this same step once more with a new batch of paper towels. You don't need all of the liquid removed just some of it. I used part skim Ricotta but whole milk Ricotta works too.
  3. Recipe Source: adapted slightly from Tide and Thyme who adapted it from Fabulicious! by Teresa Giudice


  • CoastWithMe: Cannoli cupcakes?! Are you kidding me? I’m baking these tomorrow:)! They look so darn good! October 26, 2012 at 10:45pm Reply

  • The Cooking Actress: Oooooh I love cannoli!! These cupcakes look to die for! October 27, 2012 at 6:26am Reply

  • Turmeric n Spice: divine !!! looks awesome October 27, 2012 at 6:54am Reply

  • Christi Silbaugh: I love cannoli, and these cupcakes look amazing too. October 27, 2012 at 11:53am Reply

  • Anna @ Crunchy Creamy Sweet: Oooh, deliciousness!! Beautiful cupcakes, Jaclyn! Have a sweet weekend! October 27, 2012 at 2:41pm Reply

  • Ina Sumner: These look amazing! October 27, 2012 at 4:21pm Reply

  • KB: Those are beautiful! What piping tip did you use for that frilly frosting? October 27, 2012 at 7:38pm Reply

    • Jaclyn: Thanks =), I used the 2D tip for these. Definitely one of my favorites to use especially for whipped cream. October 27, 2012 at 8:49pm Reply

    • KB: Thanks for the reply! I’ll have to pick up a 2D tip as I think this just might be my favorite look for cupcakes at the moment. October 28, 2012 at 2:29pm Reply

  • Christin@FortMillSCLiving: Your cupcakes look amazing! Can’t wait to try them! October 27, 2012 at 7:45pm Reply

  • Fashionablefoods: Remove the egg component and increase 1/2 cup all purpose flour, you will get an eggless cupcakes with same firmness..:) October 27, 2012 at 8:29pm Reply

  • Cooking Rookie: Brilliant idea and gorgeous presentation! October 28, 2012 at 12:07am Reply

  • Joanne: These look wonderful! So pretty! October 28, 2012 at 8:15am Reply

  • Loretta E.: I’m not sure what my excuse is (if there is even an acceptable one), but I’ve never tried cannoli! There is a bakery nearby that has them though, so I’ll have to hit them up soon.

    Meanwhile, I can make these! They look gorgeous. October 28, 2012 at 9:09am Reply

  • Jaclyn: Thanks everyone for your nice comments!! October 28, 2012 at 9:46am Reply

  • Lilli: oh my! just yummy, congrats!! October 28, 2012 at 10:08am Reply

  • Sarah | Snap a Bite: Those are some lovely cupcakes and amazing pictures! October 28, 2012 at 11:29am Reply

  • sally @ sallys baking addiction: After studying in Italy, I have been HOOKED on cannolis for years! So clever to put the same flavors in a cupcae Jaclyn! And how gorgeous are these! That tall pile of pretty frosting. It looks incredible. In my world, you can’t go wrong with Mascarpone cheese!!!! October 28, 2012 at 4:05pm Reply

  • fudgingahead: Such a pretty piping job!! They look so fragile. November 4, 2012 at 12:41am Reply

  • Jaclyn: Thanks again everyone for the kind comments! I hope you all have a chance to make them in the near future and indulge a little =)! November 4, 2012 at 8:25pm Reply

  • Becca at It’s Yummilicious: I’m a first time visitor to your site, having stumbled across these AHH-mazing and gorgeous cupcakes on Facebook. Let me tell you, it might be my first time here, but it’s DEFINITELY not going to be my last!
    WOWZA… beautiful work :) December 23, 2012 at 4:31pm Reply

    • Jaclyn: Thanks Becca! December 24, 2012 at 3:36pm Reply

  • Kristi @ Cherry Jasmine: These look delicious! YUM! I can’t wait to try them. January 6, 2013 at 7:42am Reply

  • Cannoli Cupcakes Recipe | Sweet Sunday: […] Yumm!  Each week, I will be featuring a new treat to excite your sweet tooth.  This week, I discovered these amazing Cannoli Cupcakes from Cooking Classy.  They are even made with Mascarpone cheese just like true Cannolis.  You can recreate these using their original recipe here. […] January 6, 2013 at 1:31pm Reply

  • Laura: So glad you enjoyed them. They’re just lovely! January 7, 2013 at 2:35pm Reply

    • Jaclyn: Thanks for such an amazing recipe, post and inspiration! Love your blog Laura! Thanks for your compliment =). January 7, 2013 at 10:39pm Reply

  • Holli: Can I make these the night before and refrigerate them with the frosting? Will the Whipped cream stay ok over night? January 13, 2013 at 6:21pm Reply

    • Jaclyn: I would not recommend assembling them the night before, I would wait until the next morning. You could make the cupcakes and cannoli filling the night before then I’d recommend making the sweetened whipped cream the following morning/day, unless you want to stabilize it with something the previous night but either way I’d say assemble them the next day for the best presentation. Hope that helps! January 13, 2013 at 7:28pm Reply

  • Jess: Just made these for my sister’s bridal shower and HAD to taste one. THEY ARE INCREDIBLE. We are Italian and cannolis are a staple at every gathering, but I think they might be replaced with these!!!! January 19, 2013 at 9:00am Reply

    • Jaclyn: I’m so glad you loved them Jess! Thanks so much for your comment! January 21, 2013 at 10:59pm Reply

  • Mindy: This look delicious. Have you tried filling the cupcakes with the cannoli topping? January 29, 2013 at 12:51pm Reply

    • Jaclyn: No I haven’t, but I think that would also be delicious to fill it like those whipped cream stuffed cupcakes mmm I love those. January 30, 2013 at 1:29pm Reply

  • Chelsea: Is the recipe above for 12 cupcakes? If so, can I just double the recipe without any problems for 24? Thanks!! :D January 31, 2013 at 9:50am Reply

    • Jaclyn: Chelsea yes it is for 12 cupcakes, I think you should be fine to double the recipe. I hope you love them, I wish I had one now =). February 1, 2013 at 1:56pm Reply

      • Chelsea: Awesome!! I can’t wait to try to them! :D I’m actually going to try to put the cannoli topping inside the cupcakes :D Thanks for the great recipe! :D February 1, 2013 at 3:42pm Reply

  • peppermint pattie cookies. | my so-called modern life: […] to a housewarming party and they seemed like the perfect treat to bring along.  (I also made these cannoli cupcakes which were quite […] February 5, 2013 at 5:49am Reply

  • Debra: Could you please give some direction for the piping method you used on these? I have the 2D tip & have used it for swirls & rosettes but not sure how to get THIS look. TIA! February 6, 2013 at 2:44pm Reply

    • Jaclyn: I can’t really explain in word well so I just looked up a similar link for you =), this tutorial is basically the exact same as I do:

      Hope that helps! February 7, 2013 at 7:54pm Reply

  • kaitlyn: I made these last night and they are delish! The cupvakes were put awsy last night and seemed to dry out quite a bit. How do you keep your cupcakes moist and the whipped cream so stiff, mine seemed to get watery. February 15, 2013 at 10:23am Reply

    • Jaclyn: They will after about 3 hours – they whipping cream will start to break down – it’s just the science of it I guess =). If you ever want to stabilize the whip cream because say for example you wont be enjoying them within a few hours then I would recommend making a stabilized sweetened whipped cream with a bit of gelatin like this recipe here:
      or you can mix in 1 tsp of corn syrup per 1 cup cream and that also helps stabilize it – not quite as long as the gelatin method but it definitely improves the stabilization. Also, make sure that you use HEAVY cream and whip it long enough. Also for moist cupcakes I would just recommend storing them in an airtight container before cooling completely as it will seal in some of the moisture – then obviously let them cool entirely before frosting. Hope that helps you! February 17, 2013 at 11:01am Reply

  • Cannoli Cupcakes | […] Original entry: cookingclassy […] February 23, 2013 at 6:11am Reply

  • » Cannoli Cupcakes: […] Adapted from Cooking Classy […] March 15, 2013 at 3:48am Reply

  • Caitlin Craft: For those looking for a more stable whipped cream. I am making these for a friends birthday and kind of need them to be ready the night before. I can assemble the morning of, but need the whipped cream to stay nice and fluffy throughout the day. Hope this helps with the whipped cream concern. March 25, 2013 at 6:03am Reply

  • Manisha: I am going to make these for the simple fact that this is one cupcake recipe without a ton of sugar. I like sweets but I don’t like them too sweet, if that makes sense. I would love to see more recipes that are sinful yet without cupfuls and cupfuls of sugar from you because your blog seems to rock! April 3, 2013 at 8:39pm Reply

  • Kim M: I saw this recipe last night. I made them today but in a gluten free version. YUM!!! Thank you!!! April 21, 2013 at 4:33pm Reply

    • Jaclyn: I’m so glad you were able to make a gluten free version Kim and I’m glad you enjoyed them! Thanks for your comment! April 22, 2013 at 6:29pm Reply

    • Julia: What type of flour substitute did you use? My MIL has Celiac’s so I am always trying to come up with some baked goods that are GF. April 26, 2013 at 8:08am Reply

  • Rebekah: Can anyone help me out!? I made these tonight and my batter was more like cookie dough consistency than normal cupcake batter and after baking they came out like corn muffins and not very moist….I checked and re-checked the recipe and I followed it perfectly; however, could the problem be that I am at high altitude? Or is this how they are suppose to turn out? Any suggestions could be much appreciated…thanks…Rebekah May 11, 2013 at 8:31pm Reply

    • Jaclyn: Rebekah, these are fairly dense for cupcakes as they call for sour cream instead of a milk or other liquid but they shouldn’t be dry like or like a corn muffin :) so it may be a number of things, yes the high altitude, they may have baked too long or does your oven tend to cook things hotter than than it should? I haven’t tried it yet but you may be able to replace the sour cream with buttermilk for a lighter cupcake and for more moisture you could probably replace half of the butter with vegetable or canola oil. Hope something there helps? May 11, 2013 at 10:55pm Reply

  • Rebekah: Thanks so much…I will have to experiment to see how to get these perfect, like yours :) May 12, 2013 at 6:12am Reply

  • Jennifer: These look amazing!! Is it possible to use a box mix as a substitute? May 21, 2013 at 6:03am Reply

    • Jaclyn: Yeah you’d be fine to do that for the cupcake portion but I would stick with the directions/ingredients listed on the box. May 21, 2013 at 8:30am Reply

  • Brandy: Is there a way to substitute the sour cream in the recipe? My uncle can not eat it…can I use greek yogurt instead? June 17, 2013 at 11:17pm Reply

    • Jaclyn: Yes, I think whole greek yogurt would work great. I hope you and your uncle love them! June 18, 2013 at 12:03pm Reply

      • Brandy: The greek yogurt worked! My cheese turned out like soup though….so I just used sweetened marscapone. Everyone loved them!! June 24, 2013 at 5:54pm Reply

        • Jaclyn: I’m glad everyone loved them and happy to hear the greek yogurt worked! Thanks for your comment Brandy! June 24, 2013 at 7:45pm Reply

  • Jessica: Jaclyn, all of your recipes are wonderful. The chocolate buttercream/chocolate cupcake recipe is SO GOOD! And the caprese grilled chicken, oh my gosh. I am baking for my son’s first birthday and am wondering if I can just use the cupcake in the Cannoli cupcakes recipe to get a moist, yummy vanilla cupcake, OR do you have another vanilla cupcake recipe? Thank you!! June 19, 2013 at 11:11am Reply

    • Jaclyn: Sent an e-mail response your way. June 27, 2013 at 6:51pm Reply

  • Nikita: Is it possible to fill the cupcakes with the cannoli filling then put the chocolate on top of the cupcake? Has anyone tried that yet? November 7, 2013 at 9:48am Reply

    • Jaclyn: I think that would be fine, just depending on how soon you’ll be serving them because you wouldn’t want the filling to make the cupcake soggy so if you were serving them right away I think it would be fine. November 7, 2013 at 10:54am Reply

  • Annie: I love all of your recipe. Planning to make this for my boyfriend’s birthday. He loves cannolis, but doesn’t like whipped cream. Is there any other substitute or whipped a must? December 8, 2013 at 10:51pm Reply

    • Jaclyn: You could just leave it off and double the cannoli topping. December 15, 2013 at 10:57am Reply

  • Grace: Do you think I could make this recipe into mini cupcakes? They look delicious and I think they would work better for a big party if they were smaller. Thanks so much! December 30, 2013 at 11:08am Reply

    • Jaclyn: I think that would work just fine. I hope you love them :)! January 2, 2014 at 10:45pm Reply

  • Sandi: Can’t wait to try this out! I think the whipped cream is kind of random so instead I want to do the frilly frosting with the cannoli cream instead…do you think that would that work okay? January 24, 2014 at 12:52pm Reply

    • Jaclyn: Yes that should be fine – just be sure to squeeze some of the moisture from the ricotta with paper towels so it’s not runny. Also, I would double that amounts. Hope you love them Sandi! January 24, 2014 at 10:17pm Reply

      • Sandi: Doubling the amount worked out perfectly, they tasted amazing thanks so much for the recipe!! February 13, 2014 at 3:57pm Reply

        • Jaclyn: I’m glad doubling worked perfectly for you Sandi and happy to hear you thought they were amazing! Thanks for your comment! February 25, 2014 at 11:03pm Reply

  • Antonio: Just made this! I added chocolate chips to the cannoli mixture. Also I only had special dark cocoa for the whip cream, very rich taste 1tbl spoon would have been enough. Definately over whipped my cream. 20 minutes in the oven at 350 was a bit too long for my oven, the cake was not as moist, but still delicious on its own. Thank you thank you for this recipe. April 18, 2014 at 11:44am Reply

    • Jaclyn: You’re very welcome Antonio! Thanks for your comment! May 6, 2014 at 6:20pm Reply

  • Amanda: I’m in the process of making these and so far the cake looks amazing. My cannoli filling however, is very runny. I used your paper towel method to get liquid out of the ricotta but it may not have been enough. Any suggestions for thickening. January 31, 2015 at 8:03am Reply

    • Jaclyn: I’d try and squeeze more out if possible, if it’s already mixed together then I might try stirring in a little custard powder/instant pudding mix to thicken it up. January 31, 2015 at 12:03pm Reply

  • Sourkraut: I know this is an old post, but I just discovered your drool-worthy recipe and had to whip up a batch for book club. They are just as amazing as they sounded! I swapped in Greek yogurt for the sour cream and the cake turned out great, not at all dry. I read somewhere that part skim ricotta can be a little runny since the water separates from the fat, so I made sure to use whole milk ricotta. I wrapped it in paper towels 3-4 times, letting it sit for 20+ minutes each round and I had no problems with the cannoli topping being runny. I chose to make a whipped chocolate buttercream instead of the whipped cream topping, which was such a good idea. The chocolate and cannoli topping melded together wonderfully! Thanks for sharing this recipe! August 17, 2015 at 6:23am Reply

  • Jennifer: I know this is a really late comment but I just wanted to tell you how much my coworkers and I loved these. I made them for a couple of my colleagues who all have birthdays around the same time, and everyone raved about not only how gorgeous they looked but how great they tasted.

    I took a melon baller and hollowed out the cupcakes a bit and had plenty of the ricotta mix to fill them as well as dollop on top, which gave them even more of a cannoli flavor I think. Plus it meant I got to eat the centers, which were GREAT on their own. I will definitely be using the cake recipe itself even for other cupcakes in the future. October 23, 2015 at 3:54am Reply

  • Anna: These look amazing!!! But does the frosting only last 3 hours? Is there a way I can make it last longer? Thanks! May 28, 2016 at 11:41am Reply

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