Cannoli Cupcakes

Cannoli Cupcakes! Need I say more? A delicious vanilla cupcake that is filled with a ricotta cannoli filling, and topped with a rich and creamy mascarpone frosting and sprinkles of mini chocolate chips.

cupcakes on a white plate with a gray linen under it and a cupcake in the background


Whether this is a weekday dessert, or a treat for a wedding shower, baby shower, or holiday event. These cannoli cupcakes are one of the best cupcakes I have ever made.

Love Cannoli recipes? Me too, so here are a few more must make cannoli recipe ideas.

Cannoli Cupcake Ingredients

  • Flour
  • Granulated Sugar
  • Baking Powder
  • Salt
  • Oil
  • Milk
  • Eggs
  • Vanilla
  • Ricotta Cheese
  • Powdered Sugar
  • Cinnamon
  • Butter
  • Mascarpone Cheese
cannoli cupcakes on a small white plate with a gray linen under it

How to make Cannoli Cupcakes

Vanilla Cupcakes: The first step is to make the cupcakes. Do this by whisking together all of the dry ingredients in a bowl. Add the wet ingredients to the bowl of dry ingredients and whisk until incorporated. Fill your cupcake liners ¾th the way full and bake as directed in the recipe card featured below.

brownie mix cookies
Subscribe to Cookie Dough and Oven Mitt!

Get all of the latest recipes from Miranda straight to your inbox!

Cupcake pan with paper liners and cake batter in it on a gray surface
Vanilla Cupcakes

How to Make Cannoli Filling: While your cupcakes are baking you can work on your cannoli filling. With a stand or hand mixer, you are going to mix up ricotta, powdered sugar, and vanilla. Add in the cinnamon and chocolate chips. Once well mixed, set aside.

glass bowl full of ricotta cannoli filling on a gray surface

How to make Cannoli Frosting: For the frosting, you want to start with the mascarpone and butter. Mix until well combined. Then you will add in the powdered sugar and vanilla. Whip for around a minute until nice and creamy.

Cannoli frosting in a glass bowl on a gray surface

How to Assemble Cannoli Cupcakes

  • Once the cupcakes are cooled completely, cut out the center, and remove a portion of the cupcake.
  • Pipe or spoon in some of your cannoli filling into each cupcake. Then place the cake back on top.
  • Grab your mascarpone frosting and pipe onto the cupcake. Then top with mini chocolate chips or mini cannolis.
  • Serve and enjoy!
cupcakes filled with cannoli filling on a wire rack on a gray surface

Cannoli Cupcake Toppings

The toppings for these cannoli cupcakes are endless. Here are a few ideas:

  • maraschino cherries
  • chocolate chips
  • chopped pistachio nuts
  • mini cannoli
  • ganache
  • sliced almonds
  • a thin strip of orange rind that's curled

Frequently Asked Questions

How to store Cannoli Cupcakes?

The cupcakes need to be stored in an airtight container in the fridge. You will find these cupcakes need to stay refrigerated until they are ready to be served. They will last about 5 days.

Can I freeze Cannoli Cupcakes?

Go right ahead and freeze the cupcakes you don't plan to eat. Just place in a freezer container and store for 2-3 months.

Thaw in the fridge overnight or if you want a quick thaw then you can thaw on the counter for an hour. Don't let the cupcakes sit out for more than 2 hours.

How do you thicken cannoli frosting?

Adding more powdered sugar to the frosting will get your frosting to a thicker consistency. Just make sure to add a teaspoon or so at a time, so that you don't do too much at once.

cannoli cupcakes unwrapped with a bite taken out of it on a white plate with a second cupcake behind it

More Cake Recipes

You must use the category slug, not a URL, in the category field.
square image of cupcakes on a small textured white plate with a linen on a gray surface

Cannoli Cupcakes

These cannoli cupcakes have a delicious vanilla cupcake that's filled with a ricotta cannoli filling, and topped with a rich and creamy mascarpone frosting.
4.75 from 4 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 411 kcal



Cannoli Filling

Cannoli Frosting

  • 4 tablespoons butter room temperature
  • 4 ounces mascarpone cheese room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract



  • Preheat your oven to 375 degrees F and line one cupcake pan with paper liners.
  • Add the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk until combined.
  • Add the vegetable oil, milk, eggs, and vanilla to the dry ingredients. Continue to whisk until the batter comes together and is smooth. Don't overmix.
  • Fill each cupcake liner about ¾ full with the cake batter.
  • Place in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool for about 10 minutes before transferring them to a wire rack to cool completely.

Cannoli Filling

  • Add the ricotta, powdered sugar, and vanilla to a small bowl. Whisk until combined.
  • Add the chocolate chips and cinnamon. Stir until the chocolate chips are evenly distributed. Set aside until ready to use.

Cannoli Frosting

  • Add the butter and mascarpone to a large mixing bowl. Beat using a hand mixer on medium speed until creamed.
  • Add the powdered sugar and vanilla extract. Continue to mix until the powdered sugar is incorporated. Turn the mixer to high and beat until whipped, about 1 minute.
  • Add the frosting to a piping bag fitted with the Wilton 1M piping tip.

Assemble the Cannoli Cupcakes

  • Cut a small hole out of the center of each cupcake using a paring knife or apple corer. Be sure to not cut all the way through the cupcake.
  • Fill each cupcake with 1 tablespoon of cannoli filling and place the top of the cake back on top of the cannoli filling.
  • Pipe the frosting on top and garnish with additional mini chocolate chips or a filled mini cannoli.
  • Store any leftover cupcakes in an airtight container in the fridge.


For a thicker Cannoli Filling, drain the ricotta in a fine-mesh strainer overnight before using it.
If you want to top each cupcake with a mini cannoli, I recommend doubling the frosting recipe. You can mix mini chocolate chips into the second half of the recipe and pipe into the mini cannoli shells.


Calories: 411kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 51mgSodium: 110mgPotassium: 80mgFiber: 1gSugar: 44gVitamin A: 336IUVitamin C: 1mgCalcium: 62mgIron: 1mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating