Cannoli Cupcakes

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If you are a fan of the classic Italian Cannoli, you are going to love this tasty Cannoli Cupcakes recipe. This easy cupcake recipe is moist and full of flavor.

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I never met a cannoli that I didn’t like. Cannolis rank right up there as one of my favorite desserts. They share the spotlight with my other favorite, creme brulee. Oh heck, I like all desserts. Who am I kidding? Cupcakes are another delicious dessert option. So I created a fun dessert today. Cannoli, meet cupcake. These mouthwatering Cannoli Cupcakes will soon be a favorite of yours too.

If you are a cannoli lover too, make your you check out my No-bake Cannoli Cheesecake In A Jar and cannoli cheeseball recipes here on The Farm Girl Gabs. They will also satisfy your cannoli craving.

These cupcakes are so delicious, you’ll be hooked on the first bite.  They’re moist and soft and full of flavor. They’re easy to make, and no one will ever guess this decadent little dessert starts with a cake mix, but it does!  You can have these done in no time, and they’ll taste like it took all day.  These are sure to become a favorite.

Check out this delicious recipe!

What Ingredients Do I Need To Make this Cannoli Cupcakes recipe?

For The Cupcakes

White cake mix (you can make from scratch using my Vanilla Bake Shop Cupcakes recipe)

Melted Butter

Eggs

Water

Heavy Cream

Powdered sugar

For the Frosting

8 ounces mascarpone cheese 

1 cup powdered sugar

1 cup heavy cream 

1 tablespoon vanilla extract

For The Cannoli’s

8 store-bought Cannoli shells 

Ricotta cheese

Powdered sugar

Cornstarch

Cinnamon

Heavy cream

Mini chocolate chips

Fresh lemon zest 

Mini chocolate chips for topping

Baking Chocolate – to melt for drizzling on top of cupcakes

How Do I Make Cannoli Cupcakes? 

Step 1

In the mixing bowl of an electric mixer, blend the cake mix, melted butter, eggs, water, heavy cream, and powdered sugar until all ingredients are well blended. 

Step 2

Line one 12 count muffin tin, and one 6 count muffin tin with cupcake liners.  Fill the liners about 3/4 of the way full, and bake at 350 degrees for 15 – 20 minutes, or until a toothpick inserted in the center comes out clean.  Remove to a wire rack and allow cupcakes to cool completely. 

Step 3

To make the frosting, combine the mascarpone cheese, heavy cream, and vanilla, and blend on high speed until smooth and creamy.  Add the powdered sugar a little at a time, and blend between additions.  Scrape down the sides of the mixing bowl, and blend again.  Place the frosting in the refrigerator.

Step 4

Make the filling for the Cannoli. In a mixing bowl, add the ricotta cheese and heavy cream and blend until smooth.  Add the cinnamon, chocolate chips, corn starch, and lemon zest, and mix well.  Add the powdered sugar, and blend until smooth and creamy.  The mixture should be thick, if it is not thick enough to fill the Cannoli shells, add more powdered sugar, until desired thickness is reached. Place the filling in a covered container in the refrigerator until time to fill cannoli’s. 

The cannoli should not be filled more than one hour before serving or they will become soggy. Place the thick filling in a pastry bag or Ziploc bag. Fill the Cannoli shells, dip the ends in mini chocolate chips and place them in the refrigerator.

I like to use a piping tip and add some of the cannoli filling to the center of the cupcake too. This is totally optional but gives the cupcakes some extra flavor.

When the cupcakes are cooled, remove the Mascarpone frosting from the refrigerator, and generously spread the frosting on the tops of the cupcakes.  Sprinkle with mini chocolate chips, and place a mini filled Cannoli in the top of each cupcake. Drizzle with melted chocolate.  Serve and Enjoy!

Cupcake Making Essentials

These items below are helpful kitchen tools to have when making these Cannoli Cupcakes.

Mixer

Muffin Tins

Cupcake Liners

Cannoli Shells

Piping Bag

Offset Spatula

Filling Tip

Save this Cannoli Cupcakes recipe for later. Pin the image below to your favorite Pinterest Board.

More Cupcake Recipes To Try

Vanilla Bake Shop Cupcakes

Peep Cupcakes

Dumbo Cupcakes

Christmas Tree Cupcakes

Chocolate Ganache Cupcakes

Continue to Content

Yield: 14-18 Cupcakes

Cannoli Cupcakes

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

If you are a fan of the classic Italian Cannoli, you are going to love this tasty Cannoli Cupcakes recipe. This easy cupcake recipe is moist and full of flavor.

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Ingredients

• To Make The Cupcakes:
• 1 box of White cake mix
• 1 stick of butter - melted
• 3 eggs
• 1/2 cup of water
• 1/2 cup of heavy cream
• 1/4 cup of powdered sugar
• To Make The Frosting:
• 8 ounces mascarpone cheese
• 1 cup powdered sugar
• 1 cup heavy cream
• 1 tablespoon vanilla extract
• To Make The Cannoli:
• 8 store-bought Cannoli shells - see link
• 2 cups ricotta cheese
• 1 cup powdered sugar
• 1 Tablespoon of corn starch
• 1 teaspoon cinnamon
• 1/3 cup heavy cream
• 1/3 cup mini chocolate chips
• 1 teaspoon of lemon zest - fresh grated
• Mini chocolate chips for topping
• Baking Chocolate - to melt for drizzling on top of cupcakes - Melt in microwave and drizzle on cupcakes just before serving

Instructions

1. In the mixing bowl of an electric mixer, blend the cake mix, melted butter, eggs, water, heavy cream and powdered sugar until all ingredients are well blended.  Stop the mixer, scrape down the sides of the mixing bowl, and mix the cupcake mixture for 1 minute on high. 
2. Line one 12 count muffin tin, and one 6 count muffin tin with cupcake liners.  Fill the liners about 3/4 of the way full, and bake at 350 degrees for 15 - 20 minutes, or until a toothpick inserted in the center comes out clean.  Remove to a wire rack and allow cupcakes to cool completely. 
3. For the frosting; In a mixing bowl, combine the mascarpone cheese, heavy cream, and vanilla, and blend on high speed until smooth and creamy.  Add the powdered sugar a little at a time, and blend between additions.  Scrape down the sides of the mixing bowl, and blend again.  Place the frosting in the refrigerator.
4. Make the filling for the Cannoli's; In a mixing bowl, add the ricotta cheese and heavy cream and blend until smooth.  Add the cinnamon, chocolate chips, corn starch, and lemon zest, and mix well.  Add the powdered sugar, and blend until smooth and creamy.  The mixture should be thick if it is not thick enough to fill the Cannoli shells, add more powdered sugar until desired thickness is reached. Place the filling in a covered container in the refrigerator until time to fill cannoli's.  (CANNOLI'S SHOULD NOT BE FILLED MORE THAN AN HOUR BEFORE SERVING, AS THEY WILL BECOME SOGGY - YOU CAN FILL THEM AND PLACE IN THE REFRIGERATOR, BUT NO LONGER THAN AN HOUR) 
5. Place the thick filling in a pastry bag, or Ziploc bag, and with a pastry tip, fill the Cannoli shells, dip the ends in mini chocolate chips (see photo) and place them in the refrigerator.
6. You can also add some filling to the center of each cooled cupcake. This adds a creamy center to the cupcake.
7. When the cupcakes are cooled, remove the Mascarpone frosting from the refrigerator, and generously spread the frosting on the tops of the cupcakes.  Sprinkle with mini chocolate chips, and place a mini filled Cannoli in the top of each cupcake. Drizzle with melted chocolate. 

Did you make this recipe?

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