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Cannoli Cupcakes

Prep Time 45 minutes
Cook Time 30 minutes
Servings 12 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

  1. Preheat oven to 350°F (177°C).

  2. In a large mixing bowl, whisk together the egg whites, milk, wine, and the vanilla extract.

  3. In another large mixing bowl, whisk or sift together the flour, sugar, baking powder, and salt.

  4. Add the butter to the dry ingredients and mix on medium speed for 30 to 60 seconds.

  5. 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.

  6. When fully incorporated, scrape down the sides of the mixing bowl, and mix again on high speed for 40 seconds to aerate the batter.
  7. Line a 12-count cupcake tray with 12 jumbo cupcake liners. Fill each line 2/3 high with cake batter.
  8. 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.

  9. Brush a thin layer of simple syrup over the cake and allow the cake to cool completely before serving or frosting.

  10. 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

  1. In a large mixing bowl, blend together the ricotta, powdered sugar, cinnamon, and lemon zest.

  2. 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.

  3. Use a spoon or gloved finger to poke a hole into the center of each cupcake.

  4. Fill each cupcake with cannoli filling to the brim of the hole.

Decorate the cupcakes

  1. Using a spatula or a piping bag with an open or star tip, ice each cupcake with your choice of buttercream.

  2. Top your cupcakes with chocolate chips and a drizzle of melted chocolate.