Cannoli Cupcakes

(Last Updated On: August 10, 2020)

Cannoli Cupcakes: Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting.  Tastes like a cannoli in cupcake form. Even known to win over Italian Grandmas!

We love cannoli flavored treats around here such as Cannoli Cheesecake, and Cannoli Dessert Dip.

a vanilla cupcake with mascarpone cream, chocolate coffee frosting, and topped with a cannoli

So many people love cannolis but have you ever tried Cannoli Cupcakes? These delicious cupcakes bring together all of the best flavors of a traditional Italian cannoli in a moist and delicious cupcake. I am a sucker for cupcakes, but these are truly out of this world. Moist vanilla cake is topped with tangy cannoli cream. Then the whole thing is covered in rich chocolate coffee frosting.

More Cupcakes I Love

If you like cannolis, you’ll LOVE these cupcakes. Also, so perfect for birthdays and parties.

4 cannoli cupcakes on a wooden cutting board and a multi colored dish towel

Ingredient Notes

  • Mascarpone cheese is similar to cream cheese except it is made with whole cream. Mascarpone cheese has a higher fat content than cream cheese so it gives the cupcakes a creamier and richer taste.
  • I like to add butter (instead of oil), and milk (instead of water) to my cake mixes for a richer, moister cake. It’ll take like it just came out of a bakeshop!
  • If you don’t like coffee, these would also be wonderful with chocolate frosting.
  • I topped my cupcakes off with chocolate chips. You can also use your favorite cannoli flavor as inspiration such as pistachios.
  • I also topped my cupcake with an actual cannoli, because why the heck not go over the top on everything! Mine are from a local bakeshop, but you can also make homemade mini cannolis.
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cupcakes with a cannoli on top on a wooden cutting board and a multi colored dish towel

Tips

  1.  Use an ice cream scoop for beautiful uniform scoops of cannoli cream on top of your cupcakes.
  2. I also like to use an ice cream scoop to scoop batter into my cupcake liners. This way each cupcake will be uniform in size and be done baking at the same time.
  3. Do not overbake: Bake your cupcakes just until a toothpick inserted in the center comes out clean. If the tooth pick comes out with a few moist cake crumbs that is okay. However, if you see batter continue baking in increments of 2-3 minutes.  Another way to tell cupcakes are done is to check if the top bounces back when you lightly touch the top of it.
  4. Do not over mix: Overmixing leads to tough, dense cupcake.
  5. Remove cupcakes from the pan after a few minutes. Since the pan is still hot, they’ll continue baking and could become dry.

 

Frequently Asked Questions

How Should I Store Them?

I usually do not suggest storing cupcakes in the fridge. However, since these are made with mascarpone, they must be stored in the fridge. Be sure they are in an airtight container such as a Tupperware dish with a lid or foil. Leave at room temperature, no longer than 2 hours.

How Long Will They Last?

When stored properly in the fridge, they will last about 5 days. You can also store them in the freezer to make them last even longer.

Can I Make Them Ahead?

These cupcakes will taste best if made the day of. However, you can make them up to one day in advance.  This is a great way to save time and have the cupcakes ready when you need them.

Can You Freeze Them?

Cupcakes can be frozen up to 3 months. The best way to freeze cupcakes is to place them on a plate or baking sheet and then put them in the freezer. Once the cupcakes are frozen, and the frosting is set, wrap each cupcake well with plastic wrap. Then store the cupcakes in a freezer bag.

 

a collage of 4 pictures showing up to frost a cannoli cupcake

What do you think of this cannoli cupcake recipe? Let me know by leaving a comment or rating below.

Print

Cannoli Cupcakes

Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting.  Tastes like a cannoli in cupcake form. Even known to win over Italian Grandmas! 
Course Dessert
Cuisine Italian
Keyword cannoli cupcakes, cannoli cupcakes recipe, how to make cannoli cupcakes
Prep Time 20 minutes
Cook Time 21 minutes
Servings 24 Cupcakes
Calories 425kcal
Author Krystle Smith
Follow On Pinterest For More Recipe IdeasFollow @bakingbeautyblog or #bakingbeautyblog
Pin Recipe

Ingredients

  • 1 Box French Vanilla Cake Mix
  • 3 Eggs
  • 1/2 Cup Butter Softened
  • 1 Cup Whole Milk

For the Cannoli Cream

  • 2 Cups Mascarpone Cheese Softened
  • 2 Cups Powdered Sugar
  • 2 Teaspoons Vanilla Extract

For the Chocolate Coffee Frosting

For Garnish If Desired

  • 1/2 Cup Chocolate Chips
  • 12 Cannolis Halved

Instructions

For the Cupcakes

  • Preheat oven to 350 degrees F. Line a muffin pan with cupcake papers.
  • In a large bowl, combine cake mix, butter, eggs, and milk until just combined.
  • Evenly divide batter into prepared pan. Bake for 21-23 minutes, or until a tooth pick inserted in the center comes out clean. Cool completley.

For the Marscarpone Cream

  • In a large bowl, combine marscarpone cream, powered sugar, and vanilla.
  • Using an ice cream scoop, place one scoop on top of each cupcake.

For the Frosting

  • In a large bowl, cream butter until light and fluffy. Stir in cocoa powder.
  • Gradually add powdered sugar a little a time. Add heavy cream as needed to reach your desired consistency.
  • Pipe (I used a Wilton 1 M tip), or spread frosting onto cupcakes.
  • Garnish with chocolate chips and half a cannoli, if desired.

Notes

  1. If you don't like coffee, these would also be wonderful with chocolate frosting.
    I topped my cupcakes off with chocolate chips. You can also use your favorite cannoli flavor as inspiration such as pistachios.
  2. I also topped my cupcake with an actual cannoli, because why the heck not go over the top on everything! Mine are from a local bakeshop.
  3. Use an ice cream scoop for beautiful uniform scoops of cannoli cream on top of your cupcakes.
  4. I also like to use an ice cream scoop to scoop batter into my cupcake liners. This way each cupcake will be uniform in size and be done baking at the same time.
  5. I also like to use an ice cream scoop to scoop batter into my cupcake liners. This way each cupcake will be uniform in size and be done baking at the same time

Nutrition

Calories: 425kcal | Carbohydrates: 44g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 74mg | Sodium: 244mg | Potassium: 52mg | Fiber: 1g | Sugar: 33g | Vitamin A: 699IU | Calcium: 59mg | Iron: 3mg
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