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Cannoli Cupcakes

Delicious Cannoli Cupcakes
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Imagine the creamy, sweet delight of a classic Italian cannoli, all wrapped up in a tender vanilla cupcake! This recipe brings you the best of both worlds – a rich cannoli cream filling, fluffy ricotta buttercream, and a moist cupcake base. Perfect for celebrations or a special homemade treat!

Ingredients

Scale

For the Vanilla Cupcakes:

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

For the Cannoli Filling:

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

For the Ricotta Buttercream Frosting:

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

To Decorate (Optional):

  • 1 cup mini semisweet chocolate chips
  • 1 cup chopped pistachios
  • Mini cannoli shells

Instructions

Step 1: Make the Vanilla Cupcakes

  1. Prep Oven & Pans: Preheat oven to 350°F (177°C). Line 14 cupcake tins with liners.
  2. Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a bowl.
  3. Cream Butter & Sugar: In a separate large bowl, beat butter with an electric mixer until smooth. Add sugar; beat until light and fluffy (1-2 mins).
  4. Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla.
  5. Combine Wet & Dry: Alternately add dry ingredients (in three parts) and milk (in two parts) to the wet mixture, starting and ending with dry. Mix on low speed until just combined – don’t overmix!
  6. Fill & Bake: Divide batter evenly into liners (about 2/3 full). Bake for 18 minutes, or until a toothpick inserted comes out clean or cupcakes spring back when lightly pressed.
  7. Cool Down: Let cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Step 2: Prepare the Cannoli Filling

  1. Drain Ricotta: Line a strainer with a double layer of cheesecloth. Place ricotta in it and let drain for at least 30 minutes, gently squeezing to remove excess liquid. The ricotta should be fairly firm.
  2. Mix Filling: In a bowl, gently mix the drained ricotta, sifted powdered sugar, vanilla bean seeds, and vanilla extract until smooth. Chill until ready to use.

Step 3: Whip Up the Ricotta Buttercream Frosting

  1. Beat Butter: In a bowl, beat room temperature butter with an electric mixer on medium-high for 3 minutes until fluffy.
  2. Add Ricotta: Add ricotta and beat on medium for 1 minute until combined.
  3. Sweeten: Turn mixer off, add sifted powdered sugar. Mix on low until incorporated, then beat on medium-high for 1 minute until smooth and creamy.
  4. Vanilla Touch: Stir in vanilla extract. If frosting is too soft, chill for 15-20 minutes.

Step 4: Assemble Your Cannoli Cupcakes

  1. Core Cupcakes: Once cool, use a small spoon or cupcake corer to remove the center from each cupcake.
  2. Fill ‘Em Up: Pipe or spoon the Cannoli Filling into the hollowed centers.
  3. Frost Away: Pipe or spread the Ricotta Buttercream Frosting onto each cupcake.
  4. Decorate (Optional): Roll frosted edges in mini chocolate chips or chopped pistachios. If using, fill mini cannoli shells with leftover filling just before serving and place one on each cupcake. A light dusting of powdered sugar also looks lovely!

Notes

  • Serving Suggestions: These cupcakes are a showstopper on their own! For an extra treat, serve alongside a cup of espresso or coffee.
  • Tips & Tricks:
    • Room Temp is Key: Using room temperature butter, eggs, and milk for the cupcakes ensures a smoother batter and better rise.
    • Don’t Overmix: Mix cupcake batter just until ingredients are combined for the tenderest crumb.
    • Drain Ricotta Well: This is crucial for a thick, luscious cannoli filling that isn’t watery.
    • Chill if Needed: If your frosting or filling becomes too soft, a short stint in the fridge will help it firm up for easier piping.
    • Fresh Cannoli Shells: If garnishing with mini cannolis, fill them right before serving to keep the shells crisp.
  • Storage: Store your Cannoli Cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for about 15-20 minutes before serving for the best flavor and texture.

Find it online: https://cakeshungry.com/cannoli-cupcakes/