Cannoli Cupcakes, delicious homemade cupcake recipe with quick and easy Italian cannoli cream frosting with mini chocolate chips. This tasty family-friendly dessert is the best for holidays, birthday, or any special occasion.
I’ve had so many requests for a recipe for Cannoli Cupcakes, that I finally got my act together and adapted my super popular Cannoli Cake recipe into cupcakes. Easy from-scratch cake with a tasty cannoli cream frosting. Delicious!
You know I love all cannoli recipes like my Cannoli Cheesecake, and I just can’t get enough of everything cannoli. No, this is probably not an authentic Italian recipe. It’s just a fun twist on the popular Italian pastry.
What is a Cannoli?
If you’ve never had a cannoli, please go to your local bakery like NOW and get one. I’m always surprised how many people tell me they have never had one and have no idea what they are. Please do yourself a favor and try one.
A cannoli is a popular Italian pastry that consists of a fried pastry shell tube filled with a sweetened ricotta cheese filling. The filling may also contain other things such as chocolate, nuts (such as pistachios), vanilla, cinnamon, citrus, etc.
See What is a Cannoli for more info.
So there are a lot of ingredients, but most you probably already have in your home. If you’re short on time or not in the mood to make a homemade cake batter you could use a cake mix and just add the cinnamon and orange zest to the mix.
Cannoli Cupcake Ingredients (Cake Batter)
Cake Batter:
- All-purpose flour
- Baking powder
- Salt
- Cinnamon
- Butter
- Granulated Sugar
- Eggs
- Orange Zest
- Vanilla
- Milk
How to Make Cannoli Cupcakes
- Preheat oven to 375 degrees F. Line muffin pans with 24 paper liners.
- Mix together flour, baking powder, salt, and cinnamon in medium mixing bowl until well combined.
- Beat together butter and granulated sugar in large mixing bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs one at a time. Then beat in fresh orange zest and 1 1/2 teaspoons vanilla extract until well combined.
- Alternate adding the dry ingredients and milk into the butter and sugar mixture, beating after each addition until just combined.
- Spoon cake batter into prepared muffin pans. Bake at 375 degrees F for about 15 to 20 minutes or until toothpick inserted into middle comes out clean. Remove from oven and cool completely.
(Full printable recipe card is at bottom of post.)
Let’s be honest, most of the flavor is in the cannoli cream frosting. You should be able to find all the ingredients in your local grocery store, but you could substitute cream cheese for the mascarpone if you have to. I used my popular Cannoli Frosting recipe for these cupcakes.
PLEASE strain your ricotta overnight for the frosting for best results. The ricotta I generally get is quite thick and works ok without draining, BUT some readers have had problems since every brand is so different. Check out my How to Strain Ricotta to learn how to remove some of the liquid from the ricotta to thicken the cheese.
Cannoli Cream Frosting Ingredients
Frosting;
- Ricotta cheese, drained
- Mascarpone cheese (or cream cheese)
- Powdered sugar
- Vanilla
- Orange juice
- Cinnamon
- Salt
- Mini chocolate chips
Topping (optional): mini chocolate chips, chopped nuts (pistachios), and/or maraschino cherries
How to Make Cannoli Frosting
- Beat together ricotta and mascarpone in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in powdered sugar, vanilla, orange juice, cinnamon, and salt until well combined.
- Frost cupcakes as desired and top with additional mini chocolate chips, chopped nuts (pistachios), and/or maraschino cherries. Store cupcakes in refrigerator until ready to serve.
(Full printable recipe card is at bottom of post.)
Serving Suggestions
- If you make these cupcakes ahead of time, store in the refrigerator, but then remove and let sit at room temperature before serving.
- Top the cupcakes with your favorite toppings such as mini chocolate chips, chopped nuts (such as pistachios), and/or maraschino cherries.
- You could also make these Cannoli Cupcakes in a mini muffin tin for mini cannoli cupcakes.
- For cannoli cream filled cupcakes, you can cut out the top center of the cupcake and fill with more frosting.
Quick Tips for Best Results
- Strain the ricotta overnight to ensure the frosting will be thick. Or you could use ricotta impastata if you can find it.
- You can adjust the flavorings (cinnamon, orange, and vanilla) to your personal preference.
- Store these cupcakes in the refrigerator but bring to room temperature before serving. Or you could also store the cupcakes in a container on the counter and frosting in the fridge, then frost the cupcakes before serving.
- Use full-fat ricotta cheese and mascarpone for a thicker frosting and better results.
- If you’d like to use a pastry bag with tip to frost these cupcakes, keep in mind you’ll need a big tip for the mini chocolate chips to fit through.
Cannoli Cupcakes FAQ
How should I store Cannoli Cupcakes?
Because of the cheese in the frosting, the cupcakes need to be stored covered or in an airtight container in the refrigerator. You could store the frosting and cupcakes separately (cupcakes on the counter in container and frosting covered in the fridge) then assemble before serving.
Can I freeze the cupcakes?
I haven’t tried freezing the cupcakes fully frosted so can’t say for sure. You could freeze the cupcakes without the frosting then make the frosting later and assemble.
How long will these Cannoli Cupcakes last?
These Cannoli Cupcakes should last at least a few days in the fridge if not a little longer depending on the freshness of your ingredients.
Can I use cream cheese instead of mascarpone cheese?
Yes, although I do recommend mascarpone cheese if you can find it, you could substitute cream cheese.
Can I use low-fat ingredients?
I would not recommend low-fat cheeses for the frosting which could cause the frosting to not be thick enough to use.
What else can I add to this recipe?
You can add your favorite cannoli flavors to the cake batter or frosting such as chopped nuts, chopped candied citrus, or even a little Fiori di Sicilia extract.
How should I frost or garnish these cupcakes?
I used a trigger ice cream scoop to frost the cupcakes but you could use a pastry bag or knife. I like to add sprinkle some mini chocolate chips and chopped pistachios on top of the cupcakes along with a maraschino cherry, but you could use your favorite cannoli flavored toppings or add nothing. You could also dip the top of these cupcakes in melted chocolate for chocolate dipped cannoli cupcakes.
Other Cannoli Recipes You May Enjoy
- Cannoli Cinnamon Rolls – A fun twist on traditional cinnamon rolls.
- Cannoli Cookies – One of my most popular recipes, these cookies are like a chocolate chip cookie with cannoli flavors.
- Cannoli Cheesecake Bars – An easy cheesecake cut into bars.
- Cannoli Milkshake – Great any time of the year, this milkshake is quick and easy.
See my cannoli recipes list for even more cannoli inspired recipes!
Hope you enjoy this Cannoli Cupcakes recipe. Tell me in the comments how you frosted and garnished these delicious cupcakes!
Cannoli Cupcakes Video
Quick video so you can see how to put these delicious cupcakes together…
Want more fun cupcake recipes? Check out these S’mores Dipped Cupcakes and Pumpkin Ale Cupcakes!
Cannoli Cupcakes
Ingredients
Cake Batter:
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tablespoon fresh orange zest
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cup milk
Frosting;
- 10 ounces ricotta cheese drained if needed, (see note below)
- 16 ounces mascarpone cheese drained if needed
- 3 cups powdered sugar (possibly more if needed to thicken frosting)
- 1 teaspoon vanilla extract
- 1 teaspoon fresh orange juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 10 ounces mini chocolate chips
Topping (optional):
- mini chocolate chips, chopped nuts (pistachios), and/or maraschino cherries
Instructions
- Preheat oven to 375 degrees F. Line muffin pans with 24 paper liners.
- Mix together flour, baking powder, salt, and cinnamon in medium mixing bowl until well combined.
- Beat together butter and granulated sugar in large mixing bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs one at a time. Then beat in fresh orange zest and 1 1/2 teaspoons vanilla extract until well combined.
- Alternate adding the dry ingredients and milk into the butter and sugar mixture, beating after each addition until just combined.
- Spoon cake batter into prepared muffin pans. Bake at 375 degrees F for about 15 to 20 minutes or until toothpick inserted into middle comes out clean. Remove from oven and cool completely.
- For frosting, beat together ricotta and mascarpone in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in powdered sugar, vanilla, orange juice, cinnamon, and salt until well combined.
- Frost cupcakes as desired and top with additional mini chocolate chips, chopped nuts (pistachios), and/or maraschino cherries. Store cupcakes in refrigerator until ready to serve.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
cupcakes were delicious, my only regret is that there wasn’t enough batter to fill 24 liners . Not a big deal …i just made 23 to spread the batter around
Really wonderful recipe. Followed it exactly including the ricotta draining. So glad I found it, they were SUCH a big hit. I topped with a maraschino cherry and used foil cupcake liners.
Thank you! :)
I followed the recipe exactly and the cannoli mixture came like soup. Tried adding extra icing sugar by the time I got to 6 cups it’s all I could taste. Wouldn’t use this recipe again…
Sorry it didn’t work out for you. Assuming you’re talking about the frosting. Ricotta can be a little tricky to work with. It needs to be drained very well to the point it’s the consistency almost of cream cheese.
Made this for the family and it was a hit!
these turned out so good! We ended up using a boxed cake mix but still fabulous!
Just made these and they were sooo yummy! Love it new favorite!
I was looking for a recipe like this, thank you for sharing!