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cannoli cupcake with cannoli frosting side view of a single cupcake with a pink cupcake wrapper removed. cupcake is garnished with a small pink flower. topped with ricotta frosting with mini chocolate chips
Heather Wolf

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.
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Prep Time 25 minutes
Cook Time 20 minutes
Chill 30 minutes
Total Time 1 hour 15 minutes
Servings: 18
Course: Cakes and Cupcakes
Cuisine: Italian
Ingredients Method

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

Method
 

Cannoli Cupcakes
  1. Preheat oven to 350 degrees. Add paper liners to a cupcake pan then set aside.
  2. Add cake flour, baking powder, baking soda and salt to a mixing bowl. Whisk until combined then set aside.
  3. 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.
  4. Beat in eggs and vanilla until incorporated.
  5. Add sour cream then beat until combined.
  6. Reduce mixer speed to low then add dry ingredients to wet. Beat until just combined-–no longer or cupcakes will be dry.
  7. Pour buttermilk into the bowl then continue beating on low until batter is lump free. Avoid overmixing.
  8. Spoon batter into cupcake liners, filling 2/3 of the way.
  9. Bake cupcakes for 20 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking.
  10. Allow cupcakes to cool in the pan for 5 minutes then remove cupcakes and place on a baking rack to cool completely before frosting.
  11. Once baking pan has cooled completely, repeat baking process for remaining batter.
Cannoli Cream Frosting
  1. Beat heavy whipping cream and cream of tartar with an electric mixer until firm peaks form. Set aside.
  2. In a separate bowl, whisk drained ricotta until smooth.
  3. Sift powdered sugar into the bowl of ricotta then whisk until combined.
  4. Add vanilla, cinnamon and orange zest. Whisk until incorporated.
  5. 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.
  6. Place frosting in the refrigerator for 30 minutes to chill.
  7. Using a large spoon, dollop frosting onto cupcakes.
  8. Serve immediately or loosely cover cupcakes with plastic wrap and store in the refrigerator up to 3 days.