Cannoli Cupcake Recipe
Prep Time:
50 minutes
Cook Time:
20 minutes
Servings:
12 cupcakes
Ingredients
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon, divided
  • 1 cup softened butter, divided
  • ¾ cup granulated sugar
  • ½ cup buttermilk
  • ¼ cup vegetable oil
  • 2 eggs
  • 3 teaspoons vanilla extract, divided
  • 1 ⅓ cups whole milk ricotta, divided
  • ¼ cup heavy whipping cream
  • 4 ¼ cups powdered sugar, divided
  • ½ tablespoon lemon zest
  • ¼ cup mini chocolate chips, plus more for garnish
Directions
  1. Preheat the oven to 350 F, line a 12-count muffin pan with muffin liners, and place a medium or large bowl in the fridge to chill.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ¼ teaspoon cinnamon. Set aside.
  3. Melt ½ cup of the butter. In a large bowl, whisk together the melted butter, granulated sugar, buttermilk, vegetable oil, eggs, and 1 teaspoon vanilla extract.
  4. Add the dry ingredients to the wet ingredients and whisk until combined, being careful not to overmix.
  5. Divide the batter evenly into the prepared muffin pan, filling each well about ⅔ full. Bake in the preheated oven for 18-20 minutes until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
  6. Meanwhile, place the ricotta in a fine mesh strainer over a bowl and let drain for at least 30 minutes.
  7. Make the cannoli cream filling. Add the heavy cream to the chilled empty bowl and beat at a high speed until stiff peaks form. Add in ¼ cup powdered sugar and beat until combined.
  8. In a separate bowl, combine 1 cup drained ricotta, 1 teaspoon vanilla extract, lemon zest, and the remaining ¼ teaspoon cinnamon. Gently fold in the whipped cream and chocolate chips until combined.
  9. Use a spoon or cupcake corer to cut out a circle in the center of each cooled cupcake, about 1 inch deep. Spoon or pipe the cannoli cream into each cupcake until each hole is filled with cream.
  10. To make the ricotta buttercream frosting, add the remaining ½ cup softened butter and ⅓ cup ricotta to a large bowl and beat on high with an electric mixer until combined and fluffy.
  11. Add in the remaining 4 cups powdered sugar and 1 teaspoon vanilla extract and beat on low until the frosting is smooth.
  12. Pipe frosting onto each of the filled cupcakes. Top with some additional mini chocolate chips, if desired, and serve.