Tender vanilla cupcake folded with cinnamon and mini chocolate chips,topped with whipped sweetened sour cream, ricotta based buttercream topped with a dust of cinnamon, mini chocolate chips and a crumble of crunchy cannoli shells.
FEATURED STANDOUTS
Vanilla Cupcake Mix
Vanilla cupcake mix is the secret ingredient to whipping these cupcake up quick! Vanilla will serve as the base of the cupcake, providing the familiar vanilla flavor and light, airy texture.
Vanilla Extract
Vanilla Extract is used to enhance and deepen the vanilla flavor of the cupcake batter, ensuring a more pronounced and authentic taste. You can also add a bit of almond extract if vanilla isn’t available.
Mini Chocolate Chips
Mini chocolate chips will be folded into the cupcake batter to create pockets of melty chocolate throughout the cupcake, adding a contrasting flavor and texture.
Cinnamon
Cinnamon will be incorporated into the cupcake batter to complement the vanilla and chocolate flavors with its subtle sweetness and aromatic notes.
Ricotta
Ricotta is a soft, creamy cheese will be used as a topping in the frosting for the cupcakes, adding a rich, tangy flavor and smooth, velvety texture.
Sour Cream
Tart sour cream will be mixed into the ricotta frosting to create a lighter, more balanced flavor and a slightly looser consistency.
TIPS & TRICKS FOR THE BEST CANNOLI CUPCAKES
Can you make cupcake batter from scratch?
Absolutely! Making cupcake batter from scratch allows you to control the ingredients and customize the flavor to your liking. Typically, cupcake batter includes flour, sugar, eggs, butter, baking powder, baking soda, and milk. You can find countless recipes online or in cookbooks to guide you through the process. I would not advise adding the sour cream and ricotta to the batter since it will make the batter denser and it’s not worth the headache.
How to thicken or thin your cannoli frosting
The consistency of cannoli frosting is crucial for the overall experience of the cupcakes. Too thin and the frosting will run and too thick and its harder to spread. Start with adding sour cream and the ricotta to the butter slowly since both ingredients are thinner than the butter. The addition of powdered sugar will also help the frosting hold it shape. Or chill the frosting in the refrigerator for a short while. Remember to check the consistency frequently and adjust as needed.
Baking the cupcakes
Baking the cupcakes is a crucial step in ensuring they are light, fluffy, and delicious. Make sure to preheat your oven to the correct temperature.
Line your cupcake tin with paper liners and fill each liner about two-thirds full with batter. Avoid overfilling, as this can cause the cupcakes to overflow.
Bake the cupcakes for the recommended time in your recipe, checking for doneness with a toothpick. A toothpick inserted into the center of a cupcake should come out clean or with a few moist crumbs.
Once baked, allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
To fill or not to fill your cupcake
Filling your cupcakes with cannoli cream adds an extra burst of flavor and a delightful surprise. You can use a piping bag or a small spoon to create a well in the center of the cooled cupcake and fill it with the cannoli cream.
If you prefer not to fill your cupcakes, you can simply frost them with the cannoli frosting and enjoy. Either way, these cannoli cupcakes are sure to be a hit!
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Cupcake tins
Measuring Bowl
Measuring Cups
Piping Bag or spoon
SIMILAR INGREDIENTS TO
TRES LECHES MINI PANCAKE PARFAIT
VANILLA BLUEBERRY JAM CUPCAKES
PAN AU CHOCOLAT BREAD PUDDING
ENJOY THIS RECIPE WITH
BAKED PANCAKES WITH SWEET CREAM & BERRIES
EGG IN A HOLE BAGEL
DARK CHOCOLATE AND CHERRY MUFFINS
Tender vanilla cupcake folded with cinnamon and mini chocolate chips,topped with whipped sweetened sour cream, ricotta based buttercream topped with a dust of cinnamon, mini chocolate chips and a crumble of crunchy cannoli shells.
INGREDIENTS
- BATTER
- 1 Box Vanilla Cake mix
- Milk (follow package instructions for amount)
- Oil (follow package instructions for amount)
- 3 Large Eggs
- 1 teaspoon Vanilla Extract
- 1/2 cup Mini Semi-Sweet Chocolate Chips
- 2 teaspoons ground Cinnamon
- FROSTING
- 1 cup (2 sticks) unsalted Butter, softened to room temperature
- 1/4 cup Ricotta Cheese, drained if watery
- 1/4 cup Sour Cream
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Mini Semi-Sweet Chocolate Chips
- TOPPING
- Mini Semi-Sweet Chocolate Chips
- Crushed Cannoli Shells (optional, for garnish)
- Ground Cinnamon, to taste
INSTRUCTIONS
- Prep Work: Preheat your oven to 350°F (177°C). Line a cupcake pan with cupcake liners.
- Make the Batter: In a large mixing bowl, combine the cake mix, milk, oil, eggs, and vanilla extract. Beat with an electric mixer on low speed until just combined, then increase to medium speed and beat for 2 minutes more until smooth and fluffy.
- Add the Goodies: Gently fold in the mini chocolate chips and ground cinnamon until evenly distributed throughout the batter.
- Fill the Cups: Scoop the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool completely in the pan before frosting.
- Make the Frosting: Using an electric mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth and creamy. Add the ricotta cheese and sour cream, and beat until well combined.
- Flavor it Up: Stir in the vanilla extract and mini chocolate chips. Beat until the frosting is light and fluffy.
- Frost: Once the cupcakes are completely cool, frost them generously with the cannoli frosting.
- Garnish & Serve: Top with additional mini chocolate chips, crushed cannoli shells (if desired), and a sprinkle of cinnamon. Serve and enjoy
For a stronger cannoli flavor, add a teaspoon of orange zest to the frosting. If your ricotta is very wet, drain it in a fine-mesh sieve for 30 minutes before using. Bring your ingredients to room temperature for the best results. Don’t overmix the batter, or your cupcakes will be tough. Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
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