Cannoli Cupcakes

The inspiration came from a desire to create a cupcake that was both unique and familiar, something that would be perfect for a special occasion, a dinner party, or just as a fun baking project. I wanted a cupcake that was relatively easy to make, but still delivered that authentic cannoli flavor and texture.

The combination of a simple vanilla cupcake base, a creamy ricotta and cream cheese frosting studded with mini chocolate chips, and a drizzle of melted chocolate creates a truly irresistible treat that’s sure to impress.

I’m excited to share this recipe because these cupcakes are always a hit. They’re a fun and delicious way to enjoy the flavors of cannoli in a new and exciting format. They’re also a great conversation starter!

Nostalgic Appeal

Cannoli, a traditional Italian pastry, often evokes feelings of nostalgia, family gatherings, and special occasions. It’s a dessert that’s often associated with Italian-American culture and cherished memories.

These Cannoli Cupcakes tap into that nostalgia, offering a fun and modern twist on the classic cannoli. They’re a reminder that baking can be both creative and comforting, and that sometimes the best treats are the ones that are inspired by familiar favorites.

The cupcake format also adds to the nostalgic appeal, reminiscent of childhood birthday parties and simple, delicious desserts. It’s a recipe that’s both familiar and exciting.

And that’s the beauty of these cupcakes – they combine the familiar comfort of cannoli flavors with the convenience and fun of a cupcake, creating a treat that’s both nostalgic and delightful.

Homemade Focus

I am always focus on homemade. Easy to make cupcakes!

Flavor Goal

Cannoli in a cupcake. Ricotta, cream cheese and chocolate.

Ingredient Insights

Vanilla cake mix, butter, cream cheese, whole milk ricotta, powdered sugar, pure vanilla extract, ground cinnamon, kosher salt, mini chocolate chips, chocolate chips, coconut oil.

Essential Equipment

Two 12-cup cupcake pans, cupcake liners, large bowl, hand mixer, teaspoon, pastry bag (or resealable plastic bag) (optional).

List of Ingredients with Measurements

• 1 box vanilla cake mix, plus ingredients called for on box
• 1/2 cup (1 stick) butter, softened
• 1 (8-oz.) block cream cheese, softened
• 1/2 cup whole milk ricotta
• 3 cups powdered sugar
• 1 tsp. pure vanilla extract
• 1/4 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 1/3 cup mini chocolate chips
• 1 cup chocolate chips
• 2 Tbsp. coconut oil

Advertisements

Step-by-Step Instructions

1. Preheat and Prep: Preheat oven to 350°. Line two 12-cup cupcake pans with cupcake liners.
2. Make Cupcake Batter and Bake: Prepare batter according to package instructions. Divide batter between cupcake liners and bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Let cool completely.
3. Make Frosting: Meanwhile, make frosting: In a large bowl, beat together butter, cream cheese, and ricotta until fluffy. Add powdered sugar, vanilla, cinnamon, and salt and beat until smooth and fluffy. Fold in mini chocolate chips.
4. Core and Frost: Transfer frosting to a large pastry bag (or resealable plastic bag) cut with a large tip. Using a teaspoon, scoop out middle of each cupcake to create a small well. Pipe frosting onto each cupcake, filling the wells.
5. Melt chocolate
6. Drizzle and serve.

Advertisements

Troubleshooting

*Cupcakes sinking in the middle *Frosting too thin or thick

Tips and Variations

• Add Orange Zest:
• Use Pistachios:
• Make Mini Cupcakes:

Customize.

Serving and Pairing Suggestions

Italian-themed dinner.

Nutritional Information

Enjoy

Print

Cannoli Cupcakes

• Author: Alyssa

Pin Recipe

Print Recipe

---

Description

This Cannoli Cupcakes recipe is a delightful fusion of two beloved desserts: classic vanilla cupcakes and the iconic Italian cannoli

---

Ingredients

Scale 1x2x3x

• 1 box vanilla cake mix, plus ingredients called for on box
• 1/2 cup (1 stick) butter, softened
• 1 (8-oz.) block cream cheese, softened
• 1/2 cup whole milk ricotta
• 3 cups powdered sugar
• 1 tsp. pure vanilla extract
• 1/4 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 1/3 cup mini chocolate chips
• 1 cup chocolate chips
• 2 Tbsp. coconut oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat and Prep: Preheat oven to 350°. Line two 12-cup cupcake pans with cupcake liners.
2. Make Cupcake Batter and Bake: Prepare batter according to package instructions. Divide batter between cupcake liners and bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Let cool completely.
3. Make Frosting: Meanwhile, make frosting: In a large bowl, beat together butter, cream cheese, and ricotta until fluffy. Add powdered sugar, vanilla, cinnamon, and salt and beat until smooth and fluffy. Fold in mini chocolate chips.
4. Core and Frost: Transfer frosting to a large pastry bag (or resealable plastic bag) cut with a large tip. Using a teaspoon, scoop out middle of each cupcake to create a small well. Pipe frosting onto each cupcake, filling the wells.
5. Melt chocolate
6. Drizzle and serve.

---

Recipe Summary and Q&A

A fun and delicious twist on cannoli.

Q: Can I make these cupcakes ahead of time? A: Yes!

Q: Can I freeze the unfrosted cupcakes? A: Yes

Q: Can I use a different type of frosting? A: Sure.

We’d love to know—did you give our recipe a try?

Your review

Your overall rating Select a Rating5 Stars4 Stars3 Stars2 Stars1 Star

Title of your review

Your review

Your name

Your email

This review is based on my own experience and is my genuine opinion. ​

Submit Review