Description
Cannoli Cupcakes are a delightful twist on the traditional Italian dessert, combining the flavors of cannoli in a soft and moist cupcake form.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ¼ cup sour cream
- 1 cup ricotta cheese, drained
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips
- 2 tbsp chopped pistachios (optional)
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Mini chocolate chips (for garnish)
- Chopped pistachios (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk and sour cream. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 of the way full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- While the cupcakes are cooling, make the filling. In a medium bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Fold in the mini chocolate chips and chopped pistachios (if using).
- In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
- Once the cupcakes have cooled, use a small knife or a cupcake corer to remove a small portion from the center of each cupcake. Fill each cupcake with the cannoli filling, then pipe or spoon whipped cream on top of each one.
- Garnish with more mini chocolate chips and chopped pistachios if desired. Serve and enjoy the delicious cannoli-inspired treat!
Notes
- Make sure to drain the ricotta cheese well before using it to avoid a watery filling.
- You can make the cupcakes ahead of time and assemble them just before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg