Cannoli Cupcakes

February 3, 2018

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

More Cupcake Recipes You Might Like

Cannoli Cupcakes

5 from 2 votes

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
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 3/4 cups (105g) all-purpose flour (scoop and level)
  • 3/4 cup (96g) cake flour (scoop and level)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp ground cinnamon or 1 tsp orange zest (optional)
  • 1/4 tsp salt
  • 6 Tbsp (85g) unsalted butter, softened
  • 3/4 cup (160g) granulated sugar
  • 3 1/2 Tbsp (50ml) vegetable oil
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 cup (120ml) buttermilk

Cannoli Topping

  • 1 1/3 cups (300g) ricotta cheese
  • 1/3 cup (42g) powdered sugar

Chocolate Whipped Cream

  • 1 1/2 cups (355ml) heavy cream
  • 1/2 cup (65g) powdered sugar
  • 3 Tbsp (15g) unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 3 Tbsp mini semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.

  2. In a mixing bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, salt and cinnamon set aside. 

  3. 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.

  4. Blend in oil then stir in eggs one at a time mixing until combine after each addition and blending in vanilla with second egg.

  5. 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. 

  6. 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. 

  7. Allow to cool several minutes before transferring to wire rack. Cool cupcakes completely.

For the cannoli topping

  1. If ricotta is fairly wet transfer to a few layers of paper towels then fold and press to remove some of the excess moisture. 

  2. Transfer ricotta to a mixing bowl and stir in powdered sugar, chill until ready to serve cupcakes.

For sweetened chocolate whipped cream

  1. 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. 

  2. 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

  1. When ready to serve, spread about 1 1/2 Tbsp cannoli filling over the top of each cupcake.

  2. Transfer chocolate mixture to a piping bag fitted with a star tip (I used Wilton 2D) and pipe whipped cream over ricotta layer.

  3. 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).

  4. 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.
Course: Dessert
Cuisine: Italian
Keyword: cannoli, cupcakes
Author: Jaclyn

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87 Comments

  • Anna

    These look amazing!!! But does the frosting only last 3 hours? Is there a way I can make it last longer? Thanks!

  • 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.

  • 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!

  • 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.

    • Jaclyn

      Jaclyn Bell

      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.

  • 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.

  • 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?

    • Jaclyn

      Jaclyn Bell

      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!

      • Sandi

        Doubling the amount worked out perfectly, they tasted amazing thanks so much for the recipe!!

        • Jaclyn

          Jaclyn Bell

          I’m glad doubling worked perfectly for you Sandi and happy to hear you thought they were amazing! Thanks for your comment!

  • 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!

  • 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?