If you adore the charm of classic Italian pastries and the whimsy of a perfect cupcake, these Cannoli Cupcakes will absolutely thrill you. Marrying light, tender vanilla cakes with a luscious cannoli filling, each bite gives you a cloud-like crumb and creamy surprise in the center—just as a cannoli should. Finished with a swirl of freshly whipped cream and all the delightful toppings you’d expect, this recipe turns an old-world favorite into a portable, crowd-pleasing treat you’ll want to make over and over again.

Ingredients You’ll Need

Gathering a handful of pantry staples and a few specialty cheeses is all it takes for these Cannoli Cupcakes. Each ingredient plays a starring role in creating the signature flavor, rich frosting, and irresistible filling that make this dessert so special—so pick the best you can find!

All-purpose flour: The backbone of these cupcakes, providing just the right amount of structure for a light, delicate crumb.
Baking powder: Gives each cupcake a soft lift and ensures a perfectly fluffy texture.
Salt: Just a pinch brings out all the other flavors and balances the sweetness.
Unsalted butter (softened): Adds richness and moisture, making the cupcakes incredibly tender.
Granulated sugar: Sweetens the cupcakes and helps with the tenderizing process.
Large eggs: Bind everything together while adding lightness and subtle richness.
Vanilla extract: Enhances aromatic notes and rounds out the flavors in both cake and filling.
Whole milk: Lends extra moistness and ensures the batter is smooth and silky.
Ricotta cheese: Gives a signature creamy flavor in both the cupcake and filling—in fact, double the ricotta means double the delight!
Mascarpone cheese: Infuses the cannoli filling with that dreamy, rich texture Italian desserts are so famous for.
Powdered sugar: Melts seamlessly into the filling and whipped cream topping, ensuring a smooth finish all around.
Cinnamon: This touch of spice evokes classic cannoli flavor and brings lovely warmth to the filling.
Mini chocolate chips: Tiny bursts of chocolate in every bite, just like the best bakery cannoli.
Heavy whipping cream: Whips into cloud-like peaks for a gorgeous, luxurious topping.
Extra mini chocolate chips and crushed cannoli shells (optional garnish): An irresistible finishing touch with traditional flair.

How to Make Cannoli Cupcakes

Step 1: Prep Your Pan and Heat Things Up

Kick things off by preheating your oven to 350°F. Line a muffin tin with 12 cupcake liners—you want these Cannoli Cupcakes to be easy to pop out and beautiful from the start. This step makes the assembly smooth and keeps the cupcakes in perfect shape.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, baking powder, and salt. A quick whisk ensures that everything is evenly distributed, giving your cupcakes the most tender, uniform crumb once baked.

Step 3: Cream the Butter and Sugar

Using a large mixing bowl and a hand mixer (or stand mixer), beat the softened butter and granulated sugar together until the mixture goes from grainy to pale and fluffy. This step is key: it incorporates air into the batter, contributing to light, bakery-style cupcakes.

Step 4: Add Eggs, Vanilla, and Ricotta

Beat the eggs in one at a time to fully blend them with the butter-sugar mixture—slow and steady prevents separation. Stir in vanilla extract for that classic sweetness, then mix in the ricotta cheese for extra moisture and delicious subtle tang.

Step 5: Combine the Wet and Dry Ingredients

Alternate adding the dry ingredients and milk to your creamed mixture, starting and ending with the dry. Mix gently, just until incorporated—overmixing at this stage can toughen your cupcakes. You want a smooth, light batter.

Step 6: Bake to Perfection

Divide the batter evenly among the cupcake liners. Bake them for 18–22 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will smell like an Italian bakery! Allow the cupcakes to cool completely on a wire rack before moving on to filling and decorating.

Step 7: Make the Cannoli Filling

While the cupcakes are cooling, beat together ricotta (make sure it’s well-drained), mascarpone, powdered sugar, cinnamon, and vanilla until smooth and creamy. Gently fold in the mini chocolate chips. This will be your magical cannoli cream center!

Step 8: Fill the Cupcakes

Using a small paring knife or a cupcake corer, cut a little well in the center of each cupcake and remove a small chunk of cake. Fill the hollow with a generous spoonful of cannoli filling, then replace the top if you’d like (or just sneak a little taste—it’s your kitchen, after all!).

Step 9: Whip Up the Topping

With a clean bowl and cold beaters, whip the heavy cream with powdered sugar and vanilla extract until you see stiff peaks. This means your topping will hold its gorgeous shape atop the Cannoli Cupcakes—pipe it high or swirl it on with a spoon.

Step 10: Garnish for the Wow Factor

Finish by sprinkling extra mini chocolate chips or a cascade of crushed cannoli shells over each cupcake. They look irresistibly festive and taste just like your favorite Italian bakery treat, now in cupcake form!

How to Serve Cannoli Cupcakes

Garnishes

The best Cannoli Cupcakes always shine with a final flourish of garnish. Go classic with a hefty dusting of mini chocolate chips, or scatter some crushed cannoli shells for an irresistible crunch. For something extra-special, try a light dusting of powdered sugar or a tiny tuft of orange zest for a citrusy pop. Presentation really does make these treats as joyful to look at as they are to eat.

Side Dishes

While Cannoli Cupcakes are wonderful all on their own, pairing them with a few light accompaniments brings out their best. Brew a pot of robust Italian espresso or cappuccino, or offer a fruit salad with fresh berries and melon for balance. If you’re serving these cupcakes for a party, a dessert board with biscotti and candied citrus peel makes a festive spread.

Creative Ways to Present

Turn your Cannoli Cupcakes into a showstopping centerpiece by piling them in a cake dome or on a pretty tiered stand. For parties, tuck each cupcake in a colorful wrapper and tie with a ribbon for a sweet gift. Hosting brunch? Arrange cupcakes on a platter with tiny cannoli shells and fresh strawberries for an Italian-inspired buffet display that will stop your guests in their tracks.

Make Ahead and Storage

Storing Leftovers

To keep your Cannoli Cupcakes moist and their filling fresh, store them in an airtight container in the refrigerator. They’ll happily last for up to three days, and the filling stays creamy without turning soggy or separating.

Freezing

If you need to make your cupcakes ahead of time, freeze the unfrosted, unfilled cupcakes only. Wrap each cupcake tightly in plastic wrap and store them all in a freezer-safe zip-top bag for up to three months. When ready to serve, simply thaw at room temperature and fill and frost as usual.

Reheating

Since Cannoli Cupcakes are best enjoyed cool or at room temperature, you won’t need to reheat them. If they’ve been chilled, let them sit out of the fridge for about 10–15 minutes before serving—this softens the cake slightly and brings out the richest flavors in the filling.

FAQs

Can I use low-fat ricotta cheese?

While you can use low-fat ricotta in a pinch, regular whole-milk ricotta provides a silkier, more luscious texture for the filling. Always drain your ricotta well for the creamiest results—no matter which variety you choose.

Do Cannoli Cupcakes need to be refrigerated?

Yes, because of the dairy-rich filling and topping, these cupcakes should be kept refrigerated when not being served. This keeps both the cake and cannoli cream at their freshest for days.

Can I make these gluten-free?

Absolutely! Substitute your favorite cup-for-cup gluten-free baking blend for the regular flour. Just check that all other ingredients (like baking powder) are gluten-free, and proceed as usual—your Cannoli Cupcakes will still be wonderfully tender.

What’s the best way to fill the cupcakes?

A cupcake corer makes easy work of removing the center, but if you don’t have one, a small sharp knife works perfectly. Don’t worry about making each hole too large—just enough to nestle a good spoonful of that dreamy cannoli filling inside.

Can I use a different topping instead of whipped cream?

Of course! While fresh whipped cream offers a cloud-like topping, you could also use a light cream cheese frosting or even a mascarpone-based swirl. Just make sure your chosen topping pairs well with the delicate flavors of cannoli cream.

Final Thoughts

Bringing together the joys of a cannoli with the fun of a cupcake, these Cannoli Cupcakes are sure to steal the spotlight at any gathering. There’s nothing quite like the surprise of creamy cannoli filling inside a tender, golden cake—all finished with a billowy cloud of sweet topping. Bake up a batch and share them with people you love—you just might find yourself making these on repeat!