Cannoli Cupcakes
These Cannoli Cupcakes are fluffy Vanilla Cupcakes, filled with a sweet and creamy Cannoli Filling, topped with Ricotta Buttercream Frosting and decorated with a homemade mini cannoli.
Servings 14 cupcakes
Calories 390kcal
Ingredients
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 at room temperature (113 g)
- 1 cup granulated sugar 200 g
- 3 large eggs at room temperature
- 1 tsp vanilla extract
- 1/2 cup milk at room temperature (120 ml)
Ricotta Buttercream Frosting
- 1/2 cup unsalted butter at room temperature (113 g)
- 2/3 cup whole milk ricotta 162 g
- 3 cups powdered sugar sifted (375 g)
- 1/2 tsp vanilla extract
Cannoli Filling
- 1 1/4 cups whole milk ricotta 306 g
- 1/3 cup powdered sugar, sifted 41 g
- 1/2 vanilla bean split and seeds scraped
- 1/2 tsp vanilla extract
To decorate
- 1 cup mini semisweet chocolate chips
- 1 cup chopped pistachios
Instructions
Vanilla Cupcakes
- To make the Vanilla Cupcakes, preheat the oven to 350ºF and line 14 cupcake tins with cupcake liners.
- In a large bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer, beat the butter on medium speed for about 1 minute. Add the granulated sugar and beat for another 1 to 2 minutes, until creamy and fluffy. Scrape the sides of the bowl as necessary.
- Add the eggs, one at a time, mixing each egg until combined before adding the next. Add the vanilla and mix.
- Add one third of the dry ingredient mixture. Mix on low speed until incorporated.
- Add half of the milk, mix to combine.
- Add another third of the dry ingredients and mix.
- Follow by the remaining milk.
- Lastly, add the last third of the dry ingredients and fold with a rubber spatula, or stir on low speed until incorporated.
- Divide the batter evenly among the cupcake liners, filling them about two-thirds of the way.
- Bake for about 18 minutes. Start checking the cupcakes at the 15-minute mark, and keep baking and checking as necessary. To see if the cupcakes are ready, gently press with your finger on top of the cupcakes, and if they spring right back, that means they are done baking. Let the cupcakes cool before filling and frosting.
Ricotta Buttercream Frosting
- To make the Ricotta Buttercream Frosting, in a bowl, beat the butter with an electric mixer on medium-high speed for 3 minutes, until fluffy and creamy. Add the ricotta and beat on medium for another minute, until combined. With the mixer off, add the sifted powdered sugar, then mix on low speed until incorporated. Increase the speed to medium-high and beat for another minute. Add the vanilla and mix to combine.
Cannoli Filling
- To make the Cannoli Filling, line a strainer with a double layer of cheesecloth. Place the ricotta in the strainer and drain it, squeezing lightly to remove any excess liquid.
- Leave the ricotta straining for about 30 minutes or so, depending on how much liquid the brand of ricotta you are using has. Make sure the ricotta is on the firm side before using it to make the filling.
- In a bowl, mix together the strained ricotta, powdered sugar, vanilla bean seeds and vanilla extract.
To assemble
- To assemble the cupcakes, use a spoon to remove the center of each cupcake. Place the Cannoli Filling in a piping bag and snip the end with scissors. Pipe some of the filling into the middle of each cupcake.
- Place the Ricotta Buttercream Frosting in a piping bag fitted with the piping tip of choice. Pipe the frosting over the cupcakes. I rolled the sides of the frosting in mini chocolate chips or chopped pistachios.
- Pipe the Cannoli Filling into the Cannoli Shells, and then decorate the cupcakes with a mini cannoli. I recommend only piping the filling into the shells right before you are about to serve them, or up to 3 hours before, because the shells can get soggy if they sit with the filling for too long.
- You can also dust the top with powdered sugar before serving.
- The cupcakes can be stored in the refrigerator, covered, for up to 4 days.
Notes
Find the Cannoli Shell recipe here. You won't need to make the filling, as the cannoli filling recipe listed here will be enough to fill the cannoli and the cupcakes.
Nutrition
Serving: 1cupcake | Calories: 390kcal