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Cannoli cupcakes stand out because they blend classic Italian flavors with a fun twist. The base is a soft, moist cupcake filled with creamy ricotta filling. This unique cupcake recipe captures the essence of traditional cannoli. You get the crunch of cannoli shells and the smoothness of the ricotta in each bite.

Cannoli Cupcakes

Indulge in the deliciousness of cannoli cupcakes, a perfect fusion of classic Italian flavors and modern baking! These moist cupcakes are filled with creamy ricotta and boiled over with rich chocolate chips and a hint of cinnamon, creating a unique dessert experience. Whether for a party or a cozy treat at home, these cupcakes are a crowd favorite! Click through to discover the full recipe and tips to impress your friends and family with this delightful dessert!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

1 cup ricotta cheese

¼ cup powdered sugar (for filling)

½ teaspoon ground cinnamon

½ cup mini chocolate chips

Zest of 1 lemon

Additional powdered sugar for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using a hand mixer until light and fluffy (about 3 minutes).

        Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          Incorporate Buttermilk: Gradually mix in the buttermilk until combined.

            Combine Dry and Wet Ingredients: Slowly add the dry ingredient mixture to the wet mixture, mixing until just combined. Be careful not to overmix.

              Prepare the Filling: In a separate bowl, mix together the ricotta cheese, powdered sugar, ground cinnamon, mini chocolate chips, and lemon zest until smooth.

                Fill Cupcake Liners: Spoon about 2 tablespoons of batter into each cupcake liner, then add a spoonful of the ricotta filling on top of the batter. Cover with an additional tablespoon of batter until the liners are about 2/3 full.

                  Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                    Cool Down: Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                      Dust and Serve: Once cooled, dust with additional powdered sugar on top for a sweet touch. Serve and enjoy!

                        Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 cupcakes