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My husband and I went to NYC for our honeymoon. One of our favorite things we ate while there was of course a cannoli!

When we returned from our trip we were craving cannolis, but they are hard to find in Kentucky. I decided to experiment around with some recipes online and combine them to make a cannoli cupcake. I was shocked at how many cannoli cupcake recipes there were online!

I created the cannoli filling using a more traditional recipe rather than the recipe for cannoli fillings I found in the cupcake recipes. I used the cupcake recipe from one cannoli cupcake recipe, and the topping from another. I found that even halfing the cannoli filling made way more than needed, but I bought some ready made cannoli shells and filled those as well. You could easily half this recipe.


  • Cannoli filling:
  • 2 cups whole milk ricotta cheese
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/8 cup semisweet mini chocolate chips
  • 1/2 cup heavy whipping cream
  • Cupcake:
  • 2 1/2 cups flour
  • 1 tbs baking powder
  • 1 tsp salt
  • 2 cups sugar
  • 8 oz (2 sticks) butter
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 cup milk
  • Whipped Cream:
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1 cup mini semisweet morsels, for garnishing


  • I began with the cannoli filling to give it plenty of time to chill.
  • Cannoli filling:
  • 1. Drain ricotta cheese over cheesecloth.
  • 2. Mix ricotta cheese, powdered sugar, and vanilla extract until combined.
  • 3. For a lighter filling, whip 1/2 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture.
  • 4. Chill until cupcakes are cooled. I found that chilling it longer than the recommended 30 minutes helped with the taste.
  • Cupcakes:
  • 1. Preheat oven to 350 degrees.
  • 2. Mix the flour, baking powder, and salt in a separate bowl than what you will be using.
  • 3. Using a mixer, cream the sugar and butter (room temperature) on medium speed until light and fluffy.
  • 4. Slowly add the eggs one at a time to the sugar/butter mixture. Mix well after each egg.
  • 5. Add the vanilla.
  • 6. On low speed, gradually alternate adding the flour mixture and the milk, beginning and ending with the dry ingredients, and mix until smooth.
  • 7. When the mixture is smooth, divide the batter evenly into the prepared cupcake liners. I highly reccomended foil wrappers such as Reynolds Foil Baking cups.
  • 8. Bake until lightly browned and fully cooked through, about 15-20 minutes.
  • Whipped Cream:
  • To make the frosting, put the cream and the sugar into bowl and beat on high speed until the cream is whipped.
  • Refrigerate until you are ready to use.
  • Assemble cupcakes:
  • 1. Once the cupcakes are out and have completely cooled, cut a hole in the center. I used a Wilton icing spatula to create a cone shaped hole in the cupcake. Just make sure you don't go too far in, you want cake below the cannoli cream.
  • 2. Fill a piping bag with the cannoli filling and pipe into holes using a large tip.
  • 3. Put the whipped topping into a piping bag and pipe the cupcakes.
  • 4. Sprinkle additional chocolate chips on top as a garnish.

Categories: Cupcakes 
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