Cannoli Cupcakes Recipe

Cannoli Cupcakes Recipe

How To Make Cannoli Cupcakes

These cannoli cupcakes tastes just like the classic Italian cannolis! Whip up a batch of these fluffy and luscious cupcakes in just under two hours.

Preparation: 40 minutes
Cooking: 20 minutes
Total: 1 hour



  • ¾cupall-purpose flour,scoop and level
  • ¾cupcake flour,scoop and level
  • ½tspbaking powder
  • ¼tspbaking soda
  • ¼tspground cinnamon,or 1 tsp orange zest, optional
  • ¼tspsalt
  • 6tbspunsalted butter,softened
  • ¾cupgranulated sugar
  • tbspvegetable oil
  • 2large eggs
  • tspvanilla extract
  • ½cupbuttermilk

For Cannoli Topping:

  • 1⅓cupricotta cheese
  • cuppowdered sugar

For Chocolate Whipped Cream:

  • cupheavy cream
  • ½cuppowdered sugar
  • 3tbspunsweetened cocoa powder
  • ½tspvanilla extract
  • 3tbspmini semi-sweet chocolate chips


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

  2. In a mixing bowl, whisk together the 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 the butter and sugar on high speed until pale and fluffy.

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

  5. With the mixer set at low speed, add in 1/3 of the dry ingredients, then mix just until combined.

  6. Add half of the buttermilk, then mix just until combined.

  7. Repeat this process once more, then finish by mixing in last ⅓ of the flour mixture.

  8. Divide batter among the lined muffin cups, filling each cup about ⅔ of the way full.

  9. Bake in the preheated oven for 18 to 23 minutes until a toothpick inserted into center of cupcake comes out clean.

  10. Allow to cool several minutes. Transfer to a wire rack to cool the cupcakes completely.

Cannoli Topping:

  1. Transfer the ricotta to a mixing bowl, then stir in the powdered sugar.

  2. Chill until ready to serve.

Chocolate Whipped Cream:

  1. In a mixing bowl using an electric hand mixer, whip the heavy cream on high speed until it starts to thicken slightly.

  2. Add powdered sugar, cocoa powder and vanilla.

  3. Mix on low until combined, then increase to high speed and whip until stiff peaks form.

  4. Chill until ready to serve.

To Assemble Cupcakes:

  1. Spread about 1½ tablespoon cannoli filling over the top of each cupcake.

  2. Transfer the chocolate mixture to a piping bag fitted with a star tip, then pipe the whipped cream over the ricotta layer.

  3. Sprinkle each cupcake with mini chocolate chips.

  4. Serve, and enjoy!

Recipe Notes

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


  • Calories: 412.79kcal
  • Fat: 26.50g
  • Saturated Fat: 14.00g
  • Trans Fat: 0.27g
  • Monounsaturated Fat: 9.30g
  • Polyunsaturated Fat: 1.69g
  • Carbohydrates: 38.45g
  • Fiber: 1.05g
  • Sugar: 23.77g
  • Protein: 7.05g
  • Cholesterol: 101.48mg
  • Sodium: 157.54mg
  • Calcium: 114.57mg
  • Potassium: 129.87mg
  • Iron: 1.57mg
  • Vitamin A: 218.67µg
  • Vitamin C: 0.28mg
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