Cannoli Cupcakes
Holy Cannoli, you're going to love these Cannoli Cupcakes! Light, fluffy from-scratch cupcakes are crowned with an amazing cannoli cream frosting featuring sweetened ricotta and mini chocolate chips. Bake a batch today and enjoy this delicious twist on your favorite Italian dessert.
Ingredients
Cannoli Cupcakes
- 1 1/4 cup cake flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt fine
- 1/2 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 1/2 tsp vanilla extract pure
- 1/2 cup full fat sour cream room temperature
- 1/2 cup buttermilk room temperature
Cannoli Cream Frosting
- 1/2 cup heavy whipping cream
- 1/4 tsp cream of tartar
- 2 cups full fat ricotta drained overnight
- 1 cup powdered sugar packed
- 1 tsp vanilla extract pure
- 1/2 tsp ground cinnamon
- 1/2 tsp orange zest freshly grated
- 1/2 cup mini chocolate chips
Instructions
Cannoli Cupcakes
- Preheat oven to 350 degrees. Add paper liners to a cupcake pan then set aside.
- Add cake flour, baking powder, baking soda and salt to a mixing bowl. Whisk until combined then set aside.
- Beat unsalted butter and granulated sugar with an electric mixer until creamy and smooth — approximately 3 minutes. Scrape down the sides of the bowl with a spatula as needed.
- Beat in eggs and vanilla until incorporated.
- Add sour cream then beat until combined.
- Reduce mixer speed to low then add dry ingredients to wet. Beat until just combined-–no longer or cupcakes will be dry.
- Pour buttermilk into the bowl then continue beating on low until batter is lump free. Avoid overmixing.
- Spoon batter into cupcake liners, filling 2/3 of the way.
- Bake cupcakes for 20 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking.
- Allow cupcakes to cool in the pan for 5 minutes then remove cupcakes and place on a baking rack to cool completely before frosting.
- Once baking pan has cooled completely, repeat baking process for remaining batter.
Cannoli Cream Frosting
- Beat heavy whipping cream and cream of tartar with an electric mixer until firm peaks form. Set aside.
- In a separate bowl, whisk drained ricotta until smooth.
- Sift powdered sugar into the bowl of ricotta then whisk until combined.
- Add vanilla, cinnamon and orange zest. Whisk until incorporated.
- Using a rubber spatula, gently fold in whipped cream and mini chocolate chips. Avoid overmixing, the goal is to keep as much air in the cream as possible.
- Place frosting in the refrigerator for 30 minutes to chill.
- Using a large spoon, dollop frosting onto cupcakes.
- Serve immediately or loosely cover cupcakes with plastic wrap and store in the refrigerator up to 3 days.