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Cannoli Cupcakes

Cannoli Cupcakes – The perfect combination of a cannoli and a cupcake! Vanilla cupcakes filled with cannoli filling and mini chocolate chips and topped with a mascarpone buttercream frosting.

Cannoli Cupcakes

I can’t get over how delicious these cannoli cupcakes are! I took all of your favorite cannoli flavors and turned them into an amazing cupcake bursting with flavor in every bite! To start out, I made basic vanilla cupcakes as the base but once they were baked and cooled, I scooped out the centers and filled them with a cannoli filling pretty similar to what you would find in a regular cannoli. I then topped the cupcakes with a mascarpone buttercream frosting and whatever garnish you choose! I made mini cannolis but don’t worry, mini chocolate chips are a great alternative (and much easier!).

Common Questions About Making Cannoli Cupcakes

What are cannoli cupcakes?

Cannoli cupcakes are vanilla that are filled with a cannoli filling made from ricotta, powdered sugar, mini chocolate chips, and vanilla. They are then topped with a mascarpone buttercream frosting and mini chocolate chips.

How many servings does this recipe make?

This recipe makes 12 cupcakes.

How long do cannoli cupcakes last?

Store any leftover cupcakes in an airtight container in the fridge for up to two days.

What can I garnish these cupcakes with?

I made mini cannolis to go on top but you could just use mini chocolate chips instead!

How can I make the perfect cupcakes?

  • Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work.  If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website.  Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
  • Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key.  Mix until just barely combined.
  • Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me).  Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes.  Wrong.  Your frosting will just slide off the cupcake and it’ll be really sad.  To be safe, I’d say give them 1-2 hours before frosting.
  • Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant.  Stick to filling each liner about 3/4 full.
  • Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.

Ingredient Notes –

  • The flour is the base of our cupcakes– make sure to measure correctly using the spoon and level technique.
  • The granulated sugar sweetness of the cupcakes.
  • The baking powder helps with cupcakes rise.
  • The vegetable oil adds moisture and richness to the cupcake.
  • The eggs bind the cupcake together.
  • The milk helps moisten the cupcakes and keep them light and fluffy.
  • The vanilla enhances the flavor of the ricotta and mascarpone.
  • The ricotta gives this a more authentic cannoli flavor.
  • The powdered sugar helps sweeten the filling and icing.
  • The mini chocolate chips help add the chocolate flavor we all know and love in a cannoli. I highly recommend using mini chips, rather than regular.
  • The cinnamon adds a hint of warmth and spice.
  • The butter is the base of our frosting. Make sure it’s completely softened so you don’t end up with lumps in your frosting.
  • The mascarpone adds a nice tang to the frosting.

Looking for more cupcake recipes? Check these out!

Yield: 12 Cupcakes

Cannoli Cupcakes

Cannoli Cupcakes

Cannoli Cupcakes - The perfect combination of a cannoli and a cupcake! Vanilla cupcakes filled with cannoli filling and mini chocolate chips and topped with a mascarpone buttercream frosting.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


For the Cupcakes

  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Cannoli Filling

  • 1/4 cup ricotta cheese
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips
  • Pinch of cinnamon (about 1/16th teaspoon)

For the Frosting

  • 4 tablespoons butter (softened)
  • 4 ounces mascarpone cheese (softened)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract


For the Cupcake

  1. Preheat your oven to 375 degrees F and line 12 muffin tins with paper liners.
  2. In a large bowl, whisk together the flour, sugar, and baking powder.
  3. Add the vegetable oil, milk, eggs, and vanilla. Whisk to combine - just until no large lumps of flour remain. You don't want to overmix.
  4. Divide the batter between the muffin tins. I use a 1/4 cup cookie scoop to ensure they are all the same size.
  5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove the cupcakes to a wire rack to cool.

For the Cannoli Filling

  1. In a small bowl, whisk together the ricotta, powdered sugar, and vanilla.
  2. Add the chocolate chips and cinnamon, stir to combine. Set aside until ready to use.

For the Frosting

  1. Add the butter and mascarpone to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and creamy.
  2. With the mixer on low, slowly add the powdered sugar followed by the vanilla extract.
  3. Turn the mixer to high speed and beat the frosting until it becomes light and fluffy.
  4. Transfer the frosting to a piping bag fitted with your choice of tip.


  1. Scoop a small hole out of the center of each cupcake.
  2. Fill each cupcake with 1 tablespoon of cannoli filling and place the top of the cake back on top of the cannoli filling.
  3. Pipe the frosting on top and garnish with additional mini chocolate chips, if desired.
  4. Store any leftover cupcakes in an airtight container in the fridge for up to two days.

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