Cannoli Cupcakes Recipe

If you adore the creamy, indulgent flavors of traditional Italian cannoli but crave a fun and modern twist, these Cannoli Cupcakes are your new best friend. Imagine soft, fluffy vanilla cupcakes nestled with a sweet, velvety cannoli filling, crowned with luscious ricotta buttercream frosting, and finished with a mini homemade cannoli for that show-stopping final touch. This delightful dessert perfectly balances texture and flavor, bringing the spirit of Sicily right into your very own kitchen. Whether for a special occasion or a sweet everyday treat, Cannoli Cupcakes will win hearts with every bite.

Ingredients You’ll Need

Getting ready to make these show-stopping Cannoli Cupcakes is easier than you think! Each ingredient plays a crucial role—whether it’s building airiness, creamy texture, or rich flavor—making these cupcakes simply irresistible.

• All-purpose flour (1 1/2 cups): The foundation for tender, fluffy cupcakes that hold their shape perfectly.
• Baking powder (1 tsp) and baking soda (1/4 tsp): Essential leavening agents for the perfect rise and crumb texture.
• Fine sea salt (1/4 tsp): Balances and enhances the sweet flavors in the cupcakes.
• Unsalted butter (1/2 cup for cupcakes, 1/2 cup for frosting): Adds richness and a creamy mouthfeel throughout the dessert.
• Granulated sugar (1 cup): Sweetens and helps tenderize the cupcake crumb.
• Large eggs (3): For structure and moisture while keeping things light.
• Vanilla extract (1 tsp for cupcakes, 1/2 tsp for frosting): Amplifies the flavor for a warm, inviting aroma.
• Milk (1/2 cup): Adds moisture and balances the batter’s consistency.
• Whole milk ricotta (1 1/4 cups for filling, 2/3 cup for frosting): The star ingredient giving these cupcakes their signature creamy texture and traditional Italian flair.
• Powdered sugar (3 1/3 cups total): Sweetens the filling and frosting smoothly without grit.
• Vanilla bean (1/2 split, seeds scraped): Adds that authentic, speckled richness to the cannoli filling.
• Mini semisweet chocolate chips (1 cup) and chopped pistachios (1 cup): Perfect for decorating and adding textural contrast.

How to Make Cannoli Cupcakes

Step 1: Bake the Vanilla Cupcakes

Start your Cannoli Cupcakes journey by preheating your oven to 350ºF and lining 14 cupcake tins. Sifting together the flour, baking powder, baking soda, and salt ensures no lumps and a light crumb. Cream butter and sugar until fluffy, which is the secret to those soft layers, then beat in the eggs one at a time for structure. Incorporate the dry ingredients alternately with the milk to keep the batter silky smooth. Fill the cupcake liners two-thirds full and bake until they spring back when gently pressed. This base sets the stage for everything glorious to come.

Step 2: Prepare the Ricotta Buttercream Frosting

While the cupcakes cool, whip up the frosting that will crown your creations. Beat unsalted butter until creamy, then add ricotta for that signature Italian tang. The sifted powdered sugar ensures a smooth frosting, perfectly balanced with vanilla for warmth and depth. This luscious buttercream is not only gorgeous but adds a delightful richness without overpowering the cupcake.

Step 3: Make the Cannoli Filling

The heart of your Cannoli Cupcakes is the creamy filling. Straining the ricotta is a must for a thick, smooth filling that won’t water down the cupcakes. Combine the ricotta with powdered sugar, fresh vanilla bean seeds, and vanilla extract for an irresistibly sweet and aromatic mixture. This luscious filling brings the traditional cannoli flavors inside every cupcake bite.

Step 4: Assemble the Cannoli Cupcakes

Gently core each cooled cupcake to create a perfect cavity for the filling. Pipe the rich cannoli filling inside, then dress the tops with ricotta buttercream using your favorite piping tip for a bakery-worthy look. Roll the sides of the frosting in mini chocolate chips or pistachios for a fabulous crunch and visual appeal. Finish by piping the cannoli filling into your homemade mini cannoli shells and nestling them atop the cupcakes right before serving. This final flourish celebrates the stunning fusion of cupcake and classic cannoli.

How to Serve Cannoli Cupcakes

Garnishes

Garnishing Cannoli Cupcakes is where fun meets flavor. Rolled sides in chocolate chips or pistachios provide satisfying texture contrast. A dusting of powdered sugar adds an elegant snowy finish, making each cupcake picture perfect. The mini cannoli perched on top is not just decoration but a delicious bonus that elevates the whole dessert experience.

Side Dishes

While these cupcakes are a dessert star on their own, pairing them with a light espresso or a citrusy limoncello complements their rich flavor brilliantly. For family-style gatherings, a fresh berry salad or simple whipped cream on the side can offer a refreshing balance to their creamy richness.

Creative Ways to Present

Turn your Cannoli Cupcakes into a show-stopper at any event by arranging them on a tiered dessert stand, allowing their beauty and charm to shine at every level. Using decorative cupcake liners and edible gold leaf accents can bring a festive, sophisticated touch. For casual fun, serve alongside tiny cups of cannoli dipping sauce or extra ricotta filling for guests to double the indulgence.

Make Ahead and Storage

Storing Leftovers

These Cannoli Cupcakes keep their delightful texture best when stored in an airtight container in the refrigerator for up to four days. Keeping them chilled preserves the freshness of the ricotta filling and frosting but bring cupcakes to room temperature before serving for the best flavor and softness.

Freezing

You can freeze unfilled cupcakes wrapped tightly in plastic wrap and stored in a freezer-safe container for up to a month. It’s best to freeze the cake base separately and add the filling and frosting fresh upon thawing to maintain the creaminess and texture. Mini cannoli can be frozen as well but are best enjoyed fresh if possible.

Reheating

When ready to serve frozen cupcakes, thaw overnight in the refrigerator, then allow to come to room temperature for about 30 minutes. Avoid microwaving as it may alter the texture of the ricotta buttercream. Instead, let nature do the work for the perfect soft, creamy finish.

FAQs

Can I use low-fat ricotta for the filling and frosting?

While low-fat ricotta can be used, it often contains more moisture which may affect the filling’s firmness and the frosting’s consistency. Whole milk ricotta provides the best creamy texture and rich flavor that defines Cannoli Cupcakes.

How do I prevent the cannoli shells from becoming soggy?

Fill the mini cannoli shells as close to serving time as possible—ideally within 3 hours. Filling them too far in advance allows moisture to seep into the shell, making it less crisp and satisfying.

Can I make these cupcakes gluten-free?

Absolutely! Substitute the all-purpose flour with a high-quality gluten-free flour blend in equal measurements. Be sure to check that your baking powder and vanilla extract are gluten-free for best results.

What piping tip works best for the ricotta buttercream?

A large star or round tip works wonderfully to create beautiful, fluffy swirls that hold shape well and complement the cupcake’s delicate appearance.

Are Cannoli Cupcakes suitable for freezing after they are fully assembled?

It’s not recommended to freeze Cannoli Cupcakes fully assembled with filling and frosting as the texture may degrade upon thawing. Freeze the cupcake bases alone and assemble fresh when ready to enjoy the best flavor and texture.

Final Thoughts

These Cannoli Cupcakes are a celebration of all things creamy, sweet, and utterly comforting. They bring the beloved flavors of classic cannoli into a fun, handheld format that’s perfect for sharing with friends and family. Whether you’re impressing guests or treating yourself, I really encourage you to try making these unforgettable cupcakes. They’re a delicious journey to Italy with every bite!