There’s an undeniable magic in Italian pastries, and the cannoli stands out with its crisp shell and rich, creamy filling. But what if you could capture that exquisite flavor profile and delightful texture combination in a universally beloved treat like a cupcake? Get ready to experience dessert nirvana with my irresistible Cannoli Cupcakes! These aren’t just any cupcakes; they’re a decadent fusion that brings together the best of both worlds – the soft, airy crumb of a perfectly baked cupcake, generously filled with a sweet, tangy ricotta cream, and crowned with a luxurious mascarpone frosting. Each bite is a harmonious blend of textures and flavors, delivering all the authentic taste of a traditional cannoli without the fuss of frying shells.
Whether you’re a long-time fan of Italian desserts or simply looking for a unique and impressive treat to share, these cannoli-inspired cupcakes are guaranteed to delight. They’re surprisingly simple to make, especially since we’re starting with a convenient boxed cake mix, letting the star of the show truly shine: the dreamy, creamy cannoli filling and frosting. And yes, if you’re wondering, they pair absolutely perfectly with a robust espresso, making for an ideal after-dinner indulgence or a sophisticated afternoon delight.
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Effortless Elegance: Cannoli Cupcakes with a Convenient Cake Mix Base
My absolute favorite part of any cannoli is undoubtedly that luscious, creamy center. So, when creating these cannoli cupcakes, I knew I had to go all-in on the creaminess! This recipe takes the classic flavors and stuffs them into the heart of each cupcake, then layers even more of that deliciousness on top with a rich, velvety frosting. It’s a “holy cannoli!” moment in every single bite.
The secret to achieving that authentic cannoli flavor and texture lies in the choice of cheeses. The filling features ricotta cheese, which brings a lovely granular texture and a light, refreshing acidity that cuts through the sweetness beautifully. For the frosting, we elevate it with mascarpone cheese, an Italian cream cheese known for its incredibly smooth, rich, and decadent consistency. This combination ensures a luxurious mouthfeel that perfectly complements the delicate cupcake base.
To keep the process simple and accessible for home bakers, the cupcake base itself is made using a boxed mix. This allows us to focus our energy on perfecting the star components – the filling and the frosting – without compromising on flavor or quality. The result is a surprisingly easy-to-make dessert that tastes anything but simple, bringing gourmet Italian bakery vibes right into your kitchen with minimal effort.
Enhancing the Experience: Bringing the Cannoli Crunch
While these cannoli cupcakes deliver on the creamy, sweet filling that makes a traditional cannoli so beloved, you might find yourself missing that signature crisp crunch of the fried pastry shell. Fear not, because there’s an easy way to incorporate that delightful textural contrast!
For an extra touch of authenticity and an exciting textural element, consider topping your finished cupcakes with a mini cannoli shell. These are often available in the bakery section of larger supermarkets or specialty Italian delis. They make for a charming and delicious garnish that immediately signals the inspiration behind these cupcakes. Alternatively, for a simpler crunch, you can use broken cannoli chips. These are essentially pieces of cannoli pastry, perfect for crumbling over the frosting. Even a sprinkle of crushed waffle cones or a few extra mini chocolate chips can provide a pleasant textural surprise. These small additions elevate the visual appeal and enhance the overall eating experience, making each cannoli cupcake truly unforgettable.
Cannoli Cupcakes Recipe: A Taste of Italy in Every Bite
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Ingredients
For the Cupcakes
- 13.25 ounces vanilla cake mix (1 box)
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
For the Cannoli Filling
- ¼ cup ricotta cheese *
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ cup mini chocolate chips
- ⅛ teaspoon ground cinnamon optional**
For the Frosting
- 4 tablespoons unsalted butter room temperature (½ stick)
- 4 ounces mascarpone cheese room temperature***
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Instructions
For the Cupcakes
- Preheat oven to 375°F. Line a 12-count cupcake tin with paper liners. Set aside.
- Mix the cake mix, water, vegetable oil, and eggs together.13.25 ounces vanilla cake mix, 1 cup water, ⅓ cup vegetable oil, 3 large eggs
- Divide the batter between the cupcake tin wells, filling ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack to cool.
For the Cannoli Filling
- In a small bowl, whisk the ricotta, powdered sugar, and vanilla together.¼ cup ricotta cheese, ½ cup powdered sugar, 1 teaspoon pure vanilla extract
- Add the chocolate chips and cinnamon and stir to combine. Set aside until ready to use.¼ cup mini chocolate chips, ⅛ teaspoon ground cinnamon
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and mascarpone on medium speed until smooth and creamy, about 2 minutes.4 tablespoons unsalted butter, 4 ounces mascarpone cheese
- With the mixer on low, slowly add the powdered sugar followed by the vanilla extract.2 cups powdered sugar, 1 teaspoon pure vanilla extract
- Turn the mixer to high speed and beat the icing until it becomes light and fluffy, about 2-3 minutes.
- Transfer the frosting to a piping bag fitted with your choice of tip.
Assembly
- Scoop a small hole out of the center of each cupcake.
- Fill each cupcake with 1 tablespoon of cannoli filling and place the top of the cake back on top of the cannoli filling.
- Pipe the frosting on top and garnish with additional mini chocolate chips, if desired.
Notes
**While optional, I find that a little ground cinnamon adds warmth to the filling that really sets these cupcakes apart.
***Adds delicious tangy flavor to the frosting. If you can’t find mascarpone, softened cream cheese makes a great substitute.
Tips:
- Don’t over-beat the cupcake batter! That will cause flat, not fluffy cupcakes.
- Make sure the cupcakes are completely cooled to room temp before filling them, or the filling will melt.
- Use real, pure vanilla extract and not imitation if you can help it. Real vanilla will provide the best flavor!
Storage: Store cannoli cupcakes in an airtight container in the refrigerator for up to 4 days.
Calories from Fat 180
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Your Guide to Perfect Cannoli Cupcakes: Step-by-Step
Creating these delightful cannoli cupcakes is an enjoyable process, and by following these simple steps, you’ll achieve bakery-worthy results right in your home kitchen. Let’s break down each stage to ensure your cupcakes are moist, your filling is flavorful, and your frosting is exquisitely fluffy.
Prepping and Baking Your Vanilla Cupcakes
First, begin by preheating your oven to 375°F (190°C). This ensures your oven is at the correct temperature for even baking as soon as the batter is ready. Line a standard 12-count cupcake tin with paper liners. These liners not only prevent sticking but also make for easy handling and a prettier presentation. Once lined, set the tin aside.
Next, in a large mixing bowl, combine the 13.25 ounces (one standard box) of vanilla cake mix with 1 cup of water, ⅓ cup of vegetable oil, and 3 large eggs. Mix these ingredients thoroughly until the batter is smooth and well-combined. Be careful not to overmix; overmixing can lead to tough, dense cupcakes. Mix just until no dry streaks of flour remain.
Evenly divide the prepared batter among the 12 cupcake wells, filling each about ¾ full. This ensures they have enough room to rise beautifully without overflowing. Transfer the tin to your preheated oven and bake for 18-20 minutes. The cupcakes are perfectly baked when a toothpick inserted into the center comes out clean. Once baked, remove the tin from the oven and immediately transfer the cupcakes to a wire rack. Allow them to cool completely to room temperature before proceeding. This step is crucial; attempting to fill or frost warm cupcakes will result in melted filling and frosting.
Crafting the Rich Cannoli Filling
The heart of these cupcakes is the luscious cannoli filling. In a small bowl, whisk together ¼ cup of ricotta cheese, ½ cup of powdered sugar, and 1 teaspoon of pure vanilla extract until smooth. Ensure your ricotta cheese is well-drained to avoid a watery filling; you can press it through a fine-mesh sieve or cheesecloth for a few minutes if it seems too wet. The vanilla extract adds a foundational sweetness and aroma.
Next, fold in ¼ cup of mini chocolate chips and ⅛ teaspoon of ground cinnamon. The mini chocolate chips provide delightful bursts of chocolatey goodness, while the hint of cinnamon adds a subtle warmth and depth that truly enhances the authentic cannoli flavor. Stir gently to combine all ingredients without overmixing. Set this exquisite filling aside; it’s ready to transform your cooled cupcakes.
Whipping Up the Velvety Mascarpone Frosting
No cannoli cupcake is complete without a decadent frosting. For this, we’re making a rich mascarpone frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat 4 tablespoons of room-temperature unsalted butter and 4 ounces of room-temperature mascarpone cheese on medium speed for about 2 minutes. The key here is to ensure both the butter and mascarpone are at room temperature for a perfectly smooth and creamy consistency, free of lumps.
Once the butter and mascarpone are well combined and creamy, reduce the mixer speed to low. Gradually add 2 cups of powdered sugar, followed by 1 teaspoon of pure vanilla extract. Mix until just combined. Then, increase the mixer speed to high and beat the icing for an additional 2-3 minutes until it becomes light, incredibly fluffy, and airy. This high-speed beating incorporates air, giving the frosting its desirable texture. Transfer this luxurious frosting to a piping bag fitted with your favorite decorative tip; a star tip or a round tip works beautifully.
Assembling Your Cannoli Masterpieces
Now for the fun part – assembling your cannoli cupcakes! Take each completely cooled cupcake and use a small spoon or a cupcake corer to scoop a small hole out of its center. Don’t discard the scooped-out cake; you’ll need a small piece for later.
Carefully fill each cupcake with approximately 1 tablespoon of the prepared cannoli filling. Press it down gently to ensure it’s nestled securely. Then, take the small piece of cake you scooped out earlier and place it back on top of the cannoli filling. This acts as a delicious lid, sealing in the creamy surprise.
Finally, pipe the luscious mascarpone frosting on top of each filled cupcake. Get creative with your piping! For a classic look, a swirl or rosette is perfect. For an extra touch of flair and a nod to traditional cannoli, garnish with additional mini chocolate chips, or as mentioned earlier, some crushed cannoli chips or a mini cannoli shell. Your homemade cannoli cupcakes are now ready to be served and savored!
Why These Cannoli Cupcakes Are a Must-Try
These aren’t just a dessert; they’re an experience. They embody the best aspects of two beloved treats, creating something truly unique and unforgettable. The convenience of a boxed cake mix means less time in the kitchen and more time enjoying the delicious outcome. The double dose of creamy filling and frosting ensures every bite is a textural and flavorful delight. The subtle tang of ricotta and the rich smoothness of mascarpone elevate these from simple cupcakes to a sophisticated Italian-inspired indulgence. They are perfect for parties, family gatherings, or simply a sweet escape during your day. Plus, they look absolutely stunning, making them a fantastic showstopper on any dessert table.
Frequently Asked Questions About Cannoli Cupcakes
Can I use homemade vanilla cake instead of a boxed mix?
Absolutely! If you have a favorite homemade vanilla cupcake recipe, feel free to use it. Just ensure it yields about 12 standard-sized cupcakes. The focus of this recipe is the delicious cannoli filling and frosting, which will pair wonderfully with any moist vanilla cupcake base.
How far in advance can I make these cupcakes?
You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. The cannoli filling and mascarpone frosting can also be prepared a day ahead and stored separately in the refrigerator. Assemble the cupcakes a few hours before serving for the freshest taste and best texture.
What if I don’t have a piping bag?
No problem! You can use a sturdy resealable plastic bag. Simply spoon the frosting into one corner of the bag, snip off the very tip of that corner with scissors, and pipe as desired. For a rustic look, you can also simply spoon the frosting onto the cupcakes and spread it with an offset spatula or the back of a spoon.
Can I make a larger batch?
Yes, this recipe is easily scalable. Simply double or triple the ingredients for all components (cupcakes, filling, and frosting) and adjust baking times slightly if using multiple cupcake tins simultaneously. Ensure you have enough equipment to handle the larger quantities.
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