Irresistible Cannoli Cupcakes for Your Next Celebration
Delicious Cannoli Cupcakes blend creamy filling and moist cake, perfect for any celebration.
Equipment
- Cupcake pan
- Mixing bowl
- Cupcake liners
- Electric mixer
- Cupcake corer or knife
Ingredients
For the Cupcakes
- 1 box Vanilla cake mix Or substitute with a homemade vanilla cake.
- 1/2 cup butter, softened Ensure it’s at room temperature.
- 2 large eggs Can substitute with flax eggs for a vegan option.
- 2 Tbsp. coconut oil Vegetable oil can be used as well.
For the Cannoli Filling
- 1 8-oz. block cream cheese, softened Mascarpone can be used for a richer flavor.
- 1/2 cup whole milk ricotta Essential for authentic cannoli flavor.
- 3 cups powdered sugar Sift before measuring to prevent lumps.
- 1 tsp. pure vanilla extract Almond extract offers a delightful twist.
- 1/4 tsp. ground cinnamon Increase to taste for bolder flavor.
- 1/4 tsp. kosher salt Sea salt is a great alternative.
- 1/3 cup mini chocolate chips Feel free to swap with your favorite nuts.
For Topping/Decoration
- 1 cup chocolate chips Dark chocolate adds a luxurious touch.
- Powdered sugar For dusting, optional but adds charm.
Instructions
How to Make Cannoli Cupcakes
- Preheat the oven to 350°F. Line a standard cupcake pan with cupcake liners.
- Mix the vanilla cake mix with softened butter, eggs, and coconut oil in a large bowl. Beat until smooth, about 2 minutes.
- Fill each cupcake liner with the batter, about 2/3 full. Bake for 18-20 minutes until golden brown.
- Cool the cupcakes completely on a wire rack.
- Prepare the cannoli filling by beating cream cheese, ricotta, powdered sugar, vanilla extract, ground cinnamon, and kosher salt until smooth. Fold in mini chocolate chips.
- Core the cooled cupcakes and fill each cupcake with the cannoli filling.
- Decorate with additional chocolate chips or powdered sugar.
Notes
Ensure dairy ingredients are at room temperature for a smoother filling. Avoid overmixing the batter to keep cupcakes light and fluffy.