The Best Cannoli Cupcake Recipe

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All the cannoli flavors you love in a bite-sized cupcake! Cannoli cupcakes are moist and tender with the most delicious mascarpone whipped cream frosting! Everything’s better in cupcake form! You’ll have to try churro, tres leches, and apple pie cupcakes next! They’re all soooo good… it’s hard to stop at one!

Cannoli Cream Cupcake Recipe

Cannolis are one of my favorite desserts! They have the best cream filling, and paired with their flaky shell, they just can’t be beaten! They’re just as good, if not better, in cupcake form! Cannoli cupcakes start off with a super soft and moist white cupcake base. What really makes them shine is the smooth and silky mascarpone frosting! It’s the perfect blend of tangy and sweet! Dusted with powdered sugar, pistachios, and mini chocolate chips, these are to die for! Using cannoli cream and toppings is such a fun way to spice up normal cupcakes. The mascarpone cream frosting isn’t overly sweet, and so silky smooth! I think this has got to be one of my new go-to cupcake recipes. I love the pistachios and chocolate chips. Each bite is such a dream! Make these for your next dinner party and I assure you they’ll be a hit!

Everything You’ll Need for Your Cupcakes

The great thing about these cannoli cupcakes is that they use a lot of standard baking ingredients. You’ll probably only need to make a trip to the store for mascarpone cheese! All measurements are in the recipe card below.

Cake Flour: Cake flour gives your cupcakes a very delicate crumb. All-purpose flour works, too, but it will alter the texture slightly.Granulated Sugar: White sugar is a must to sweeten up your cupcakes!Baking Powder and Baking Soda: Both are needed to make sure your cakes rise.Salt: A pinch is added to enhance overall flavor.Buttermilk: The acidity in buttermilk helps to tenderize your cake. If you don’t have it at home, you can easily make it with a couple simple ingredients. Find my recipe here!Milk: I always use whole milk for my cakes. The fat content helps keep them moist!Clear Vanilla: To keep these cupcakes as bright white as possible, I use clear vanilla extract. Pure vanilla extract works, too, but your cupcakes will be more of a yellow color.Vegetable Oil: Vegetable oil adds moisture and helps to bind fats together.Egg Whites: To keep the cupcakes white, I’m only using egg whites here. Additionally, they make them nice and fluffy!

Mascarpone Frosting Ingredients

Mascarpone Cheese: Mascarpone cheese is soft and milky with the slightest hint of tang. If you’re unable to find it, crème fraîche works too but is slightly more acidic so your frosting will have a tangier flavor.Orange Zest: A little orange zest works wonders to make your frosting nice and aromatic!Vanilla Extract: Add vanilla to sweeten your frosting and deepen its flavor.Powdered Sugar: Powdered sugar adds sweetness and makes the frosting smooth.Heavy Whipping Cream, Chilled: Used to add creaminess and make the frosting fluffy.Mini Chocolate Chips and Pistachios: I used both for topping. They’re so delicious!

How to Make Cannoli Cupcakes

Anyone can make cannoli cupcakes! It’s a super straightforward recipe and they turn out great every time. It’s so fun to infuse a classic dessert with a little Italian flair. You’ll love them!

Making the Mascarpone Frosting

Keep Wet Ingredients at Room Temperature: For a cake that is perfectly soft and tender, make sure your eggs and dairy are at room temperature before mixing together. The warmer temperatures will ensure a smooth batter! Note: You’ll only want to do this for the cake ingredients. Heavy cream for the frosting needs to be chilled.Chill Whipping Cream: In order for your heavy whipping cream to whip up properly, it needs to be chilled. I also like to put my mixing bowl, whisk, or any mixer attachments in the freezer before use. The cooler temperatures help it become the right consistency.Preparing Egg Whites: The purpose of egg whites is to make your cake nice and aerated. Because of this, you want to be very gentle when preparing them. Only beat until your egg whites reach medium peaks. If you mix further than that, your egg whites will collapse and deflate. Fold them into your cake batter using a very light hand.

In the Refrigerator: Cannoli cupcakes with whipped cream frosting must be stored in the fridge. Store in an airtight container for up to 3 days.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram Comment * Name * Email * Website