Description
Sicilian-inspired Cannoli Cupcakes blend classic dessert magic with modern bakery charm. Creamy ricotta frosting and crisp cannoli shell crumbles create a delightful Italian-American treat you’ll savor with pure culinary passion.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup cake flour
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 cups ricotta cheese, drained
- 1 cup heavy cream
Leavening and Spice Agents:
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Additional Ingredients:
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup powdered sugar
- 1/4 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and prepare a 12-cup muffin tin with cupcake liners, ensuring even spacing.
- Combine dry ingredients in a medium bowl, whisking flour, cake flour, baking powder, baking soda, cinnamon, and salt until thoroughly integrated.
- Cream butter, granulated sugar, and vegetable oil in a large mixing bowl until the mixture becomes light and airy with a fluffy texture.
- Incorporate eggs individually, mixing thoroughly after each addition, then blend in vanilla extract for enhanced flavor.
- Gradually fold dry ingredients into the wet mixture, alternating with buttermilk and ensuring minimal mixing to maintain a tender crumb.
- Distribute batter evenly among cupcake liners, filling each approximately two-thirds full to allow room for rising.
- Bake for 18-20 minutes, checking doneness with a toothpick. Allow cupcakes to rest in the pan for 5 minutes before transferring to a wire rack for complete cooling.
- Prepare cannoli filling by blending ricotta cheese and powdered sugar until smooth and creamy, creating a rich, velvety consistency.
- Once cupcakes are completely cool, create a small cavity in the center of each using a melon baller or small spoon, then carefully fill with the prepared cannoli mixture.
- Whip heavy cream with powdered sugar, cocoa powder, and vanilla in a chilled bowl until stiff peaks form, creating a decadent chocolate whipped cream.
- Gently fold mini semi-sweet chocolate chips into the whipped cream, distributing them evenly throughout the mixture.
- Transfer the chocolate whipped cream to a piping bag with a star tip, elegantly decorating each cupcake with a swirled topping that completely covers the cannoli filling.
- Optional final touch includes sprinkling additional chocolate chips or dusting with powdered sugar for an extra layer of visual and flavor appeal.
Notes
- Swap all-purpose flour with gluten-free blend for celiac-friendly cupcakes, ensuring texture remains light and fluffy.
- Reduce sugar content by using monk fruit sweetener or stevia, creating a lower-calorie dessert without compromising taste.
- Chill ricotta cheese mixture for 30 minutes before filling cupcakes to enhance texture and prevent runny consistency.
- Use room temperature ingredients like eggs and butter to create smoother, more evenly mixed batter that rises perfectly.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg