Cannoli Cupcakes

Introduction

Cannoli Cupcakes are a delightful twist on the classic Italian dessert, cannoli. Combining the rich, creamy texture of ricotta filling with the lightness of a cupcake, these treats offer the perfect balance of flavor and texture. Whether you’re hosting an Italian-themed dinner or simply looking for a creative dessert to impress your guests, Cannoli Cupcakes are sure to be a crowd-pleaser. This recipe brings together the best elements of traditional cannoli—sweet ricotta, chocolate chips, candied fruit, and cinnamon—with the convenience and elegance of a cupcake format.

The History

Cannoli have deep roots in Sicilian cuisine, believed to have originated during the carnival season in ancient times. Traditionally filled with a sweetened ricotta mixture and fried to perfection, cannoli symbolize indulgence and celebration. Over time, as Italian immigrants brought their culinary traditions to the United States, cannoli became a staple in Italian-American bakeries across the country. The modern Cannoli Cupcake is a creative reinterpretation that maintains the essence of this beloved dessert while making it easier to serve and enjoy without the mess of a crispy shell.

Ingredients Breakdown

The Cannoli Cupcake combines two main components: the moist cupcake base and the creamy cannoli-style frosting. Here’s a breakdown of what goes into each part:

Cupcake Base: All-purpose flour, baking powder, granulated sugar, unsalted butter, eggs, whole milk, vanilla extract, and ground cinnamon provide a soft, slightly spiced crumb that complements the sweet ricotta filling.
Cannoli Frosting: Sweetened ricotta cheese forms the base, blended with whipped cream cheese, powdered sugar, mini chocolate chips, chopped candied orange peel or cherries, and a touch of vanilla for richness.

Step-by-Step Recipe

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, cream together softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in flour, baking powder, and cinnamon alternately with milk and vanilla extract, starting and ending with dry ingredients.
Fold in mini chocolate chips for added texture.
Divide batter evenly among prepared cupcake liners.
Bake for 18–22 minutes, until a toothpick inserted comes out clean.
Let cupcakes cool completely before frosting.
For the frosting, whip ricotta cheese with cream cheese, powdered sugar, and vanilla until smooth.
Fold in candied fruit and chocolate chips.
Top cupcakes with a generous swirl using a piping bag or spatula.

Tips

Use full-fat ricotta for a richer flavor and better texture in the frosting.
Drain the ricotta well to avoid excess moisture in the frosting.
Chill the cupcakes after frosting to help set the topping.
Sift powdered sugar before adding to prevent lumps in the frosting.
Don’t overmix the batter once flour is added to keep the cupcakes tender.

Variations and Customizations

Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend.
Dairy-free version: Use dairy-free butter, almond milk, and vegan ricotta/cream cheese alternatives.
No-bake option: Prepare a chilled cannoli mousse cup instead of baked cupcakes.
Chocolate lovers: Add cocoa powder to the cupcake batter for a chocolate cannoli variation.
Alcohol infusion: Add a splash of Marsala wine or rum to the frosting for an adult twist.

Health Considerations and Nutritional Value

While Cannoli Cupcakes are undeniably decadent, they can be enjoyed in moderation as part of a balanced diet. Ricotta cheese offers a good source of protein and calcium, while the chocolate chips and sugar add sweetness and calories. To make a healthier version:

Use low-fat ricotta and reduced-fat cream cheese.
Substitute sugar with natural sweeteners like honey or maple syrup.
Replace some of the flour with almond or oat flour for added fiber.

Each cupcake contains approximately 280–320 calories depending on frosting quantity and ingredient choices.

Ingredients

For Cupcakes:

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp ground cinnamon
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
⅔ cup whole milk
1 tsp vanilla extract
¼ cup mini chocolate chips

For Frosting:

1 cup whole milk ricotta cheese
4 oz cream cheese, softened
¼ cup powdered sugar
½ tsp vanilla extract
2 tbsp chopped candied orange peel or cherries
¼ cup mini chocolate chips

Directions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, and cinnamon.
In a separate large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in half of the flour mixture, followed by the milk and vanilla.
Add remaining flour and mix just until combined.
Fold in chocolate chips.
Divide batter evenly among muffin cups.
Bake for 18–22 minutes or until a toothpick comes out clean.
Cool cupcakes completely before preparing the frosting.
To make the frosting, combine ricotta, cream cheese, powdered sugar, and vanilla in a bowl; mix until smooth.
Fold in candied fruit and chocolate chips.
Pipe or spread frosting onto cooled cupcakes.
Refrigerate for at least 30 minutes before serving for best results.

FAQ

Can I make these ahead of time?

Yes! You can bake the cupcakes up to 2 days in advance and store them in an airtight container. Frost them right before serving or refrigerate them after frosting for up to 1 day.

Can I freeze Cannoli Cupcakes?

You can freeze unfrosted cupcakes for up to 1 month. Thaw them completely before adding the frosting. Freezing the frosted cupcakes is not recommended due to the ricotta content.

What if I don’t like candied fruit?

You can omit it entirely or replace it with crushed pineapple (drained), raisins, or chopped pistachios for a different texture and flavor.

Can I use regular-sized chocolate chips?

Mini chocolate chips melt more evenly and provide a smoother texture. However, regular chips can be used if preferred, though they may create a chunkier bite.

Is there a substitute for ricotta cheese?

While ricotta gives the authentic flavor and texture, you can try blending cottage cheese with a bit of lemon juice for a similar consistency, though the taste will differ slightly.