Light and fluffy vanilla cupcakes topped with creamy ricotta frosting and sprinkled with mini chocolate chips throughout, these cannoli cupcakes are easy to make and taste just like the famous dessert of their namesake.

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Okay…I cannot resist a cannoli! Maybe it’s the Italian in me (I’m 50% Italian on my father’s side) or maybe they are just that good? And though I love a good cannoli, they don’t seem easy to make from scratch. Maybe one day I will attempt it, but for now these Cannoli Cupcakes will do just fine.

I first saw a similar recipe for a cake version of this on Sweet Monkey and thought it would work great as cupcakes. Turns out, it does! These are one of my all time favorite desserts. Hope you enjoy them too.

Cannoli Cupcake Recipe Tips

Removing the cupcakes from the oven right as they become fully baked is the perfect time. When a knife is inserted and removed it should be just barely clean but with a smudge of dough sticking to it - the cupcakes will still bake in the pan for a few minutes once you pull them out of the oven, so if you wait too long to remove the cupcakes from the oven they can become overdone and dry.

To avoid lumpy frosting during the frosting creation, I highly recommend sifting the powdered sugar into the ricotta. This will prevent the powdered sugar from clumping and will yield a creamy smooth texture.

How to Store Cannoli Cupcakes

Store cannoli cupcakes up to five days in the refrigerator, or up to one month in the freezer. If refrigerated, remove cupcakes 30 minutes prior to serving them. You can also pop them in the microwave for 10 seconds to soften them up. If you store them in the freezer, move cupcakes to the refrigerator 24 hours prior to serving, then follow the refrigerator directions above.

How to Make Cannoli Cupcakes

Ingredients:

• 2 1/2 cups all purpose flour

• 2 1/2 tsp baking powder

• 1/2 tsp salt

• 3/4 cup unsalted butter

• 1 3/4 cup granulated sugar

• 3 eggs

• 2 1/2 tsp pure vanilla extract

• 1 cup buttermilk

• 1 1/2 cups mini chocolate chips

Frosting

• 32 oz Ricotta Cheese

• 3/4 cup powdered sugar

• 1/4 tsp vanilla extract

• 1/2 cup mini chocolate chips

• extra mini chocolate chips for topping the cupcakes

Directions

Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper cupcake liners.

In a mixing bowl, mix dry ingredients (flour, baking powder, salt) together and set aside.

In an electric stand mixer or using an electric hand mixer, cream butter and sugar together until fluffy, about 30 seconds. Add eggs and vanilla and mix on medium for another 60 seconds, scraping the sides halfway through.

Alternate between adding the dry ingredients and the buttermilk to the sugar mixture until well combined. Be careful not to over mix.

Using an ice cream scooper, fill each cup in the cupcake pan about 3/4 full. Place the pan in the oven and bake for 16-18 minutes or until a knife inserted comes out smooth.

Let cupcakes cool for about 2-3 minutes in the pan, then carefully remove them and let them cool completely.

Once cupcakes are cool, add the ricotta cheese to the bowl of your stand mixer. Then using a flour sifter, sift the powdered sugar over the ricotta cheese and mix for about 60 seconds until combined. Add the vanilla extract and mix for another 30 seconds until combined. Add 1/2 cup mini chocolate chips and gently fold them in using a spatula.

Frost each cupcake with the ricotta mixture using a piping bag and a the piping tip of your choice. Store them in the refrigerator for up to five days, or freeze them for up to one month.

More baked goods, please!

Try this delicious pink grapefruit loaf or my favorite spiced bourbon chocolate banana bread.