Cannoli Cupcakes

Name: Cannoli Cupcakes
Ingredients: 6 tablespoons unsalted butter, at room temperature; 1/2 cup granulated sugar; 1/4 cup light brown sugar, packed; 1/3 cup sour cream, at room temperature; 2 teaspoons vanilla extract; 3 eggs, at room temperature; 1 1/4 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup whole milk, at room temperature; 2 cups mascarpone cheese, at room temperature; 1/2 cup whole-milk ricotta cheese, at room temperature; 2 cups confectioners’ sugar; 1 teaspoon vanilla extract; 1/3 cup mini chocolate chips, plus more for garnish

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Serves: 12

Prep Time: 15 minutes

Cook Time: 20 minutes

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About Cannoli Cupcakes

Delight your senses with this sweet fusion of two beloved desserts. Combining the classic flavors of an Italian cannoli with the light, fluffy texture of a cupcake, this recipe offers a unique and indulgent treat. With a rich ricotta filling and a dusting of powdered sugar, these cupcakes capture the essence of traditional cannoli in every bite. Perfect for special occasions or when you want to bring a taste of Italy to your table, these Cannoli Cupcakes are sure to impress and satisfy your sweet tooth.

Ingredients for the Cupcakes

6 tablespoons unsalted butter, at room temperature

1/2 cup granulated sugar

1/4 cup light brown sugar, packed

1/3 cup sour cream, at room temperature

2 teaspoons vanilla extract

3 eggs, at room temperature

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup whole milk, at room temperature

Ingredients for the Cannoli Filling

2 cups mascarpone cheese, at room temperature

1/2 cup whole-milk ricotta cheese, at room temperature

2 cups confectioners’ sugar

1 teaspoon vanilla extract

1/3 cup mini chocolate chips, plus more for garnish

Preparation

01Preheat the oven to 350 F. Line a standard cupcake pan with cupcake liners.

02In a large mixing bowl, using a hand mixer on medium speed, cream together the butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 to 3 minutes. Add the sour cream and vanilla extract; mix to combine. Add the eggs, one at a time; mix well to combine after each. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.

03In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Add half the flour mixture to the batter and mix well to combine. Add the milk and mix well to combine. Add the remaining flour mixture and mix well to combine. Continue to scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.

04Pour batter into cupcake liners until they are 3/4 full. Bake the cupcakes for 17 to 20 minutes or until a toothpick inserted in the middle comes out clean. Remove the cupcakes from the oven and let them cool for 5 minutes. Then remove the cupcakes from the pan and place on a cooling rack to cool completely.

05To make the frosting: in a medium bowl, using an electric beater, beat together the mascarpone cheese, ricotta cheese, powdered sugar, and vanilla extract, on medium speed until smooth. Fold in the mini chocolate chips. Add frosting to a pastry bag with a large star tip, or use a Ziploc bag with the end trimmed off.

06Using a melon baller, gently core the center of each cupcake. Pipe frosting into the center of each cupcake and place the cored piece on top. Pipe the remaining frosting on the top of the cupcakes and sprinkle with additional mini chocolate chips, if desired.