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Cannoli Cupcakes

Delightful cannoli cupcakes that combine moist cake with creamy mascarpone filling and fun toppings, bringing the flavors of a classic Italian dessert into cupcake form.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened Ensure butter is at room temperature
  • 2 large eggs Room temperature
  • 1 teaspoon vanilla extract
  • 0.5 cup buttermilk Room temperature
For the Cannoli Cream Filling
  • 1 cup ricotta cheese, drained well Drain to avoid a runny filling
  • 0.5 cup mascarpone cheese
  • 0.5 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon cinnamon
For Topping
  • 1 cup mini chocolate chips
  • 0.5 cup chopped pistachios
  • to taste powdered sugar for dusting

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the softened butter and mix until crumbly.
  3. Beat in the eggs, vanilla extract, and buttermilk until the batter is smooth.
  4. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Filling and Decorating
  1. While the cupcakes are cooling, mix the ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon in a bowl until smooth and creamy.
  2. Once the cupcakes have cooled completely, use a piping bag to fill the center of each cupcake with the cannoli cream filling, cutting off the tip of the piping bag for easy filling.
  3. Top the filled cupcakes with mini chocolate chips, chopped pistachios, and a light dusting of powdered sugar.

Notes

For a unique twist, consider using candied orange peel or toasted coconut as toppings. Store leftovers in an airtight container in the refrigerator for up to 3 days. For optimal freshness, avoid topping until ready to serve.