Cannoli Cupcake Recipes: A Sweet Italian Delight
Cannoli cupcakes bring the beloved flavors of the classic Italian dessert right into your home kitchen, transforming the traditional cannoli into a delightful handheld treat. These cupcakes combine moist, tender cake infused with hints of cinnamon and citrus, topped with a luscious, creamy ricotta frosting that mimics the iconic cannoli filling. Perfect for those who want a new twist on a classic, this recipe is approachable even if you’re new to baking.
Why You’ll Love This Recipe
This cannoli cupcake recipe offers a unique fusion of textures and tastes — from the soft crumb of the cake to the smooth, rich ricotta cream topping. It’s an excellent choice if you appreciate Italian desserts but want a simpler, easier-to-serve alternative. Plus, the blend of cinnamon and citrus zest brings a fresh, aromatic layer that elevates every bite. Whether for special occasions or casual indulgence, these cupcakes impress with every forkful.
Tools and Equipment
Before starting, ensure you have the following items:
- Standard 12-cup cupcake pan
- Paper cupcake liners
- Mixing bowls (at least two)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
- Zester or microplane
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- ¾ cup ricotta cheese
- ½ cup buttermilk
For the Cannoli Filling Frosting:
- 1 cup ricotta cheese, well-drained
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Mini chocolate chips (optional, for garnish)
How to Make Cannoli Cupcakes
Prepare the Cupcake Batter
Start by preheating your oven to 350°F (175°C). Line your cupcake pan with paper liners to prevent sticking.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. This dry mixture will give your cupcakes a subtle warmth and the perfect rise.
In a separate large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract and orange zest.
Incorporate the ricotta cheese into the wet mixture until smooth, then alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Stir just until combined to keep the cupcakes tender.
Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool on a wire rack before frosting.
Make the Cannoli Frosting
In a mixing bowl, combine the well-drained ricotta cheese with powdered sugar, vanilla extract, and cinnamon. Beat until smooth and creamy. This frosting is lighter and less sweet than traditional buttercream, reflecting authentic cannoli filling flavors.
Frost and Garnish
Once the cupcakes have cooled completely, spread or pipe the ricotta frosting over each cupcake. Optionally, sprinkle mini chocolate chips on top to emulate the classic cannoli garnish and add a bit of texture.
Expert Tips
- Drain the ricotta cheese thoroughly by placing it in a fine mesh sieve or cheesecloth for a few hours to prevent frosting from becoming watery.
- For extra flavor, try adding a splash of orange liqueur or almond extract to the frosting.
- Use room temperature ingredients to ensure smooth batter and frosting.
- Avoid overmixing the batter; stopping as soon as ingredients combine keeps cupcakes light.
Storage Instructions
Keep cannoli cupcakes refrigerated in an airtight container for up to three days. Because of the ricotta frosting, these cupcakes are best enjoyed fresh but can be stored overnight to maintain texture and flavor. Before serving, bring cupcakes to room temperature for the best taste experience.
Frequently Asked Questions
Can I make the ricotta frosting ahead of time?
Yes, prepare the frosting a day in advance and keep it refrigerated. Whisk it lightly before spreading if it firms up.
What can I substitute for buttermilk?
Mix ½ cup milk with 1 teaspoon lemon juice or white vinegar, let it rest for 5 minutes before adding.
Is this recipe suitable for beginners?
Absolutely. The steps are straightforward, and the ingredients are easy to find, making it perfect for bakers of all levels.
Can I add nuts or other toppings?
Yes, finely chopped pistachios or toasted almonds complement the flavor beautifully.
Conclusion
These cannoli cupcakes are a wonderful way to enjoy the classic taste of cannoli in a more casual, portable form. With a moist, flavorful cake base and a creamy ricotta frosting, they bring warmth and indulgence to any occasion. Follow this guide to create a dessert that’s both charming and delicious — ideal for anyone looking to experiment with traditional Italian flavors in their baking.
