Christie C. “Leave the gun, take the cannoli.” ― The Godfather
Inspiration for Cannoli Cupcakes
Cannoli have a precious space in my heart. When I was a child, my mom used to buy them for us as a treat back in New York City. They were often nestled on the side of a white bakery box, nearly buried by shortbread and rainbow cookies. I have tried making cannoli from scratch at home―and, admittedly, I need a lot more practice―but, what I can say is that I always get the filling right! On days when I want the soul of a cannoli, but still working on frying the shell, a cannoli cupcake fills the void.
This cannoli cupcake recipe is one of my favorite cupcake recipes to date: the cake is a super moist sponge flavored with marsala wine; the filling is rich with cinnamon and sugar; the icing is Swiss Meringue Buttercream; and there is a pleasant ring of miniature chocolate chips around the edges.
Why You’ll Love This Cannoli Cupcake Recipe
- Super moist cake
- Rich and creamy authentic cannoli filling
- Delectable Swiss meringue buttercream
- Touch of marsala wine flavor
- Vegetarian friendly
Baking Method
These cupcakes are meant to be “jumbo sized,” so there is enough cake batter to make a dozen large cupcakes. In this recipe, we beat the butter into the dry ingredients before mixing in the wet ingredients. This method is called “reverse creaming,” which helps to reduce gluten formation during mixing. The flour is coated in the fat before mixing, producing a fine and delicate crumb. A light brushing of simple syrup over the freshly baked cake ensures that the finished cake is velvety soft, fluffy, and moist.
The cannoli filling is an authentic recipe that you would find in a traditional cannoli. The icing on the cupcakes, however can be up to you. You may use Whipped Cream for a lighter taste, or Vanilla Buttercream. My favorite icing to use is Swiss Meringue Buttercream, and you can make a Chocolate Swiss Meringue Buttercream, if you prefer.
These cupcakes are rather versatile despite being seemingly complicated. Since the most important parts of the cupcakes are the cannoli filling and marsala cake, you can make things easier by purchasing ready-made buttercream.
However, I highly recommend Swiss Meringue Buttercream for its mild sweetness and silky smooth texture, or homemade Whipped Cream for a refreshing, light, and airy texture. The easiest buttercream to make at home is Vanilla Buttercream since it does not require you to temper egg whites, and cannot be over-mixed.
The keys to the cupcakes’ flavor are the cinnamon in the cannoli filling and the marsala wine in the cupcakes. However, if you cannot find either, the best substitute for the cinnamon is nutmeg, and the best substitute for the marsala wine is madeira wine. The flavor will be a little different, but it will at least be comparable.
Decorating The Cupcakes
Decorating these is simpler than it appears. If you do not own any piping bags and star tips, you can cut the corner of a gallon bag by 1/4 inch and use that to swirl the icing onto the cupcakes. If you do have piping bags and star tips, swirl the icing counter-clockwise from the edge of the cupcake to the center, OR from the center of the cupcake to the edge to create a rosette.
Fill a small bowl with chocolate chips, then roll the edges of the frosted cupcakes into the chocolate chips to decorate them. Finally, drizzle, melted chocolate or chocolate syrup onto the top of the cupcake in a “back and forth” motion.
Cannoli Cupcakes Pair Well With…
A delicious side….
A delicious beverage….
A delicious read….
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Special Tools and Equipment
- Hand or stand mixer
- Large and small mixing bowls
- Spatula
- Cupcake trays
- Cupcake liners
Cannoli Cupcakes
Ingredients
For the cupcakes
- 2 large eggs
- 1/2 cup (100ml) whole milk
- 1/4 cup (60ml) marsala wine
- 2 tsp (8ml) vanilla extract
- 2 cups (200g) cake flour
- 1 cup (200g) cane sugar
- 2 1/2 tsp (13g) baking powder
- 1/2 tsp sea salt
- 1/2 cup (113g) unsalted butter
- 24 oz vanilla buttercream homemade or store bought
- simple syrup for brushing
- chocolate syrup, ganache, or melted chocolate for topping homemade or store bought
- chocolate chips for topping
For the cannoli filling
- 8 oz (250) whole milk ricotta cheese
- 1/2 cup (120g) powdered sugar, sifted
- 1/4 tsp ground cinnamon
- lemon zest to taste
Instructions
Make the cupcakes
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Preheat oven to 350°F (177°C).
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In a large mixing bowl, whisk together the egg whites, milk, wine, and the vanilla extract.
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In another large mixing bowl, whisk or sift together the flour, sugar, baking powder, and salt.
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Add the butter to the dry ingredients and mix on medium speed for 30 to 60 seconds.
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While the mixer is still running, add the egg and milk mixture to the dry ingredients and butter a third at a time, 20 seconds at a time.
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When fully incorporated, scrape down the sides of the mixing bowl, and mix again on high speed for 40 seconds to aerate the batter.
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Line a 12-count cupcake tray with 12 jumbo cupcake liners. Fill each line 2/3 high with cake batter.
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Bake the cupcakes in the middle of the oven for 30 to 35 minutes or until the cupcakes are golden brown and a toothpick runs clean when probed into the middle of the cupcakes.
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Brush a thin layer of simple syrup over the cake and allow the cake to cool completely before serving or frosting.
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Allow the cupcakes to cool completely. You can place them in the freezer for 20 minutes if you're short on time.
Make the cannoli filling
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In a large mixing bowl, blend together the ricotta, powdered sugar, cinnamon, and lemon zest.
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Once the cupcakes are cool, fill a piping bag or a sandwich bag with a 1/4 inch hole cut at one corner with the filling.
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Use a spoon or gloved finger to poke a hole into the center of each cupcake.
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Fill each cupcake with cannoli filling to the brim of the hole.
Decorate the cupcakes
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Using a spatula or a piping bag with an open or star tip, ice each cupcake with your choice of buttercream.
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Top your cupcakes with chocolate chips and a drizzle of melted chocolate.
So decadent! They look delicious!
Thank you! They’ve been a huge hit at parties!