Cannoli Cupcakes Recipe with Ricotta Filling and Chocolate Chip Topping

Cannoli Cupcakes: Your New Favorite Italian Dessert Cupcakes

Picture this: a fluffy vanilla cupcake hiding a luscious cannoli filling, topped with creamy ricotta frosting and a crunch of chocolate chips or pistachios. These cannoli cupcakes bring the joy of Sicilian cannoli right to your kitchen, without the hassle of frying shells. Perfect for home bakers, busy parents, or anyone craving a sweet treat after a day of grilling, this cannoli cupcakes recipe delivers big flavor in about 1 hour and 18 minutes.

With a tender cake base, sweet yet tangy ricotta cannoli filling, and chocolate chip topping, they taste like a mini cannoli explosion in every bite. Your family will love them, and they pair great with coffee or as a fun dessert for weekend gatherings. Ready to make the best cannoli cupcakes recipe? Let’s get baking.

Ingredients for Cannoli Cupcakes

Gather these simple ingredients to whip up about 14 cannoli cupcakes. I’ve listed everything precisely so you can follow along easily. Notice the weights in grams for accuracy, especially with the ricotta for that smooth texture.

For the Vanilla Cupcakes

• 1 1/2 cups all-purpose flour (191 g)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature (113 g)
• 1 cup granulated sugar (200 g)
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup milk, room temperature (120 ml)

For the Ricotta Buttercream Frosting

• 1/2 cup unsalted butter, room temperature (113 g)
• 2/3 cup whole-milk ricotta (162 g)
• 3 cups powdered sugar, sifted (375 g)
• 1/2 tsp vanilla extract

For the Cannoli Filling

• 1 1/4 cups whole-milk ricotta (306 g), well-drained
• 1/3 cup powdered sugar, sifted (41 g)
• 1/2 vanilla bean, split and seeds scraped
• 1/2 tsp vanilla extract

For Decoration

• 1 cup mini semisweet chocolate chips (about 170 g, approximate)
• 1 cup chopped pistachios (about 120 g, approximate)
• Optional: store-bought cannoli shells and extra powdered sugar for dusting

Pro tip: Use full-fat whole-milk ricotta for the creamiest results. Draining it makes all the difference in your cannoli filling.

How to Make Cannoli Cupcakes Step by Step

This cannoli cupcakes recipe with ricotta filling is straightforward. Follow these steps for bakery-quality results at home. Start with room-temperature ingredients for the best mix.

Bake the Vanilla Cupcakes

1. Preheat oven to 350°F (175°C). Line 14 cupcake tins with liners.
2. Sift flour, baking powder, baking soda, and salt; set aside.
3. Beat 1/2 cup (113 g) butter until creamy, add 1 cup (200 g) sugar and beat until fluffy. Add eggs one at a time, then 1 tsp vanilla.
4. Add dry ingredients in thirds, alternating with milk (start and end with dry). Mix on low between additions and fold to finish. Fill liners two-thirds full.
5. Bake about 18 minutes or until springy. Cool completely before filling and frosting.

These cupcakes come out light and moist every time. Check with a toothpick for doneness, and let them cool on a wire rack.

Prepare the Ricotta Buttercream Frosting

1. Beat 1/2 cup (113 g) butter 3 minutes until fluffy.
2. Add 2/3 cup (162 g) ricotta and combine.
3. Add 3 cups (375 g) sifted powdered sugar on low, then beat medium-high. Add 1/2 tsp vanilla.

The sifting prevents lumps, giving you that silky ricotta frosting perfect for cannoli cupcakes.

Make the Cannoli Filling

Drain 1 1/4 cups (306 g) ricotta in a cheesecloth-lined strainer for ~30 minutes until firm. Mix drained ricotta with 1/3 cup (41 g) powdered sugar, seeds from 1/2 vanilla bean, and 1/2 tsp vanilla.

Drain ricotta through cheesecloth for firmer texture and less need for extra sugar. This step is key to smooth, pipeable cannoli filling.

Assemble Cannoli Cupcakes with Ricotta Filling

1. Remove the center of each cooled cupcake and pipe the cannoli filling into the cavity.
2. Pipe ricotta buttercream on top. Roll the sides of the frosting in mini chocolate chips or chopped pistachios as desired.
3. Optional: pipe remaining filling into cannoli shells and place a mini cannoli on each cupcake just before serving. Dust with powdered sugar if desired.

Assembly takes just minutes, but the wow factor is huge. Fill cannoli shells right before serving to avoid sogginess.

Decoration Ideas for Cannoli Cupcakes with Chocolate Chip Topping

Take your cannoli cupcakes to the next level with these easy toppings. Roll frosted tops in 1 cup mini semisweet chocolate chips for that classic cannoli crunch, or chopped pistachios for nutty flair.

• Mini chocolate chips: Scatter around the base or press into frosting sides.
• Chopped pistachios: Toast lightly for extra flavor, then roll generously.
• Mini cannoli toppers: Use store-bought shells filled fresh; a fun garnish.
• Powdered sugar dust: Sift lightly for an elegant finish.

For pistachio lovers, check out these pistachios benefits that make them a healthy crunch addition.

Storage and Make-Ahead Tips for Cannoli Cupcakes

Store refrigerated and covered for up to 4 days. Total time is about 1 hour 18 minutes (1 hour prep, 18 minutes baking). For best taste, enjoy within 2 days.

• Fridge: Keep in single layer, covered, up to 4 days.
• Freezer: Unfrosted cupcakes up to 3 months; thaw, fill, frost.
• Serving: Let sit 15-20 minutes at room temp before eating.

Using ready-made shells is optional for decoration. Always chill fillings first for easy piping.

Cannoli Cupcakes Nutrition Facts

Each cannoli cupcake clocks in at about 390 calories. Ricotta adds protein and a lighter touch than heavy cream frostings. Learn more about ricotta cheese nutrition facts and health benefits.

Easy Variations: Gluten-Free Cannoli Cupcakes Recipe and More

Love this cannoli cupcakes recipe but need tweaks? Try these ideas for mini cannoli cupcakes or dietary swaps.

These changes keep the cannoli cupcakes with chocolate chip topping irresistible for everyone.

For more baking basics, check our easy vanilla cupcakes guide.

Cannoli Cupcake Filling Ideas and Pro Tips

Beyond this recipe, experiment with cupcake filling ideas like adding orange zest to cannoli filling or mascarpone to frosting. Common mistake: skipping drain on ricotta, leading to watery results.

• Room temp everything for even mixing.
• Pipe filling chilled for shape.
• Taste filling; add sugar if needed post-drain.
• Overmix batter deflates cupcakes; fold gently.

Cannoli hail from Sicily, traditionally fried shells with ricotta. This cupcake version simplifies it for home cooks. Trust me, first bite feels like Italy.

Frequently Asked Questions

Cannoli Cupcakes

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🧁 Authentic Italian cannoli flavors transformed into perfect cupcakes with creamy ricotta filling and rich buttercream frosting
🍫 Chocolate chips and pistachios create the perfect decorative finish that brings traditional cannoli to cupcake form

• Total Time: 1 hour 18 minutes
• Yield: 14 cupcakes

Ingredients

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Notes

🧀 Drain ricotta through cheesecloth for firmer texture and less need for extra sugar in the filling
🥄 Fill cannoli shells right before serving to avoid sogginess if using them for decoration
🧁 Cupcakes can be made ahead and stored unfilled at room temperature for 1 day, then filled and refrigerated before serving

• Author: Brandi Oshea
• Prep Time: 1 hour
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Non-vegetarian

Nutrition

• Serving Size: 1 cupcake
• Calories: 390
• Sugar: 32
• Sodium: 180
• Fat: 18
• Saturated Fat: 7.5
• Unsaturated Fat: 10.5
• Trans Fat: 0.1
• Carbohydrates: 48
• Fiber: 1
• Protein: 5
• Cholesterol: 85