Cannoli are one of those delicious Italian desserts that you don’t necessarily think about making at home. There’s no rule that says you can’t, of course, but cannoli just seem a bit more intimidating to whip up than cupcakes, cookies, or bowl of ice cream. That’s where this creative recipe for cannoli cupcakes comes in, offering the perfect balance between the famous flavors of the Italian pastry shop favorite and techniques most familiar to American home bakers.
Preheat the oven to 350 F, line a 12-count muffin pan with muffin liners, and place a medium or large bowl in the fridge to chill.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ¼ teaspoon cinnamon. Set aside.
Melt ½ cup of the butter. In a large bowl, whisk together the melted butter, granulated sugar, buttermilk, vegetable oil, eggs, and 1 teaspoon vanilla extract.
Add the dry ingredients to the wet ingredients and whisk until combined, being careful not to overmix.
Divide the batter evenly into the prepared muffin pan, filling each well about ⅔ full. Bake in the preheated oven for 18-20 minutes until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
Meanwhile, place the ricotta in a fine mesh strainer over a bowl and let drain for at least 30 minutes.
Make the cannoli cream filling. Add the heavy cream to the chilled empty bowl and beat at a high speed until stiff peaks form. Add in ¼ cup powdered sugar and beat until combined.
In a separate bowl, combine 1 cup drained ricotta, 1 teaspoon vanilla extract, lemon zest, and the remaining ¼ teaspoon cinnamon. Gently fold in the whipped cream and chocolate chips until combined.
Use a spoon or cupcake corer to cut out a circle in the center of each cooled cupcake, about 1 inch deep. Spoon or pipe the cannoli cream into each cupcake until each hole is filled with cream.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
