1-First Step: Prep the oven and dry ingredients. Preheat your oven to 350°F (175°C). Line 14 muffin cups with paper liners. In a medium bowl, sift together 1 1/2 cups all-purpose flour (191 g), 1 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp fine sea salt. Sifting prevents lumps for a smooth batter.

2-Second Step: Cream the butter and sugar. In a stand mixer or with a hand mixer, beat 1/2 cup unsalted butter (113 g) on medium speed for 1 minute until smooth. Add 1 cup granulated sugar (200 g) and beat 1 to 2 minutes more until light and creamy. This step incorporates air for tender cupcakes.

3-Third Step: Add eggs and vanilla. Beat in 3 large eggs, one at a time, mixing well after each addition. Scrape down the bowl as needed. Stir in 1 tsp vanilla extract. Room temperature ingredients blend evenly to avoid curdling.

4-Fourth Step: Combine wet and dry. Gently add the dry ingredients in three parts, alternating with 1/2 cup milk (120 ml), starting and ending with dry. Mix on low just until combined, about 30 seconds per addition. Overmixing leads to tough cupcakes, so stop when no streaks remain.

5-Fifth Step: Bake the cupcakes. Fill liners about two-thirds full using an ice cream scoop for even portions. Bake for 18 minutes or until the tops spring back when pressed lightly. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. This prevents soggy bottoms.

6-Sixth Step: Make the frosting. Beat 1/2 cup unsalted butter (113 g) for 3 minutes until fluffy. Add 2/3 cup whole milk ricotta (162 g) and beat 1 minute. Gradually add 3 cups sifted powdered sugar (375 g), beating until creamy. Stir in 1/2 tsp vanilla extract. Chill briefly if too soft.

7-Seventh Step: Drain and mix filling. Place 1 1/4 cups whole milk ricotta (306 g) in cheesecloth-lined sieve over a bowl. Drain for 30 minutes in the fridge to remove excess moisture, preventing watery cannoli filling. Mix drained ricotta with 1/3 cup sifted powdered sugar (41 g), scraped seeds from 1/2 vanilla bean, and 1/2 tsp vanilla extract until smooth.

8-Final Step: Fill, frost, and decorate. Use a cupcake corer or paring knife to remove centers from cooled cupcakes, creating cavities about 1 inch deep. Pipe or spoon cannoli filling into each. Frost generously with ricotta buttercream using a piping bag. Press mini semisweet chocolate chips or chopped pistachios around the edges for crunchy shell crumble effect. Optionally, dust with powdered sugar and add small cannoli shell pieces right before serving. Chill until ready to enjoy.