Cannoli Cupcakes
These cupcakes are easy to whip up. Because they use oil, these cupcakes can be frozen without a compromise in moisture or texture.
Recipe type: Dessert
Serves: 2 dozen cupcakes
For the Vanilla Cupcakes:
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup sour cream, room temperature
For the Chocolate Chip Cannoli Filling:
  • 8 ounces whole milk ricotta cheese, drained over night
  • 8 ounces mascarpone, room temperature
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup mini semisweet chocolate chip morsels
For the Cream Cheese Frosting:
  • 12 ounces cream cheese, room temperature
  • 4 ounces unsalted butter, room temperature
  • 5 to 6 cups powdered sugar, sifted
  • ⅛ teaspoon fine salt
  • 2 teaspoons vanilla extract
To make the Vanilla Cupcakes:
  1. Preheat the oven to 350 degrees F. Line two regular sized cupcake pans with 24 liners, set aside.
  2. In a large bowl sift together the flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with a whisk attachment, whisk the sugar and the eggs on a medium-high speed until pale and fluffy, scrape down the sides and bottom of the bowl. Add in the oil and vanilla extract, mixing until combined, and follow by adding the sour cream.
  4. On the lowest speed, slowly add the dry ingredients to the wet mixture, mixing until it is just blended.
  5. Use an ice cream scoop to evenly fill each cupcake liner with ¾ of the way full. Bake until slightly golden brown around the edges, about 18 to 20 minutes. Cool completely before assembling.
To make the Chocolate Chip Cannoli Filling:
  1. In the bowl of a stand mixer fitted with a whisk attachment, whip the ricotta cheese and mascarpone for a minute until mostly combined. (Don't over whip the cheeses or else they'll separate). Add the powdered sugar and vanilla and beat on a medium speed for 4 to 5 minutes. Fold in the mini chocolate chip morsels. Store in an airtight container until you are ready to assemble.
To make the Cream Cheese Frosting:
  1. In the bowl of a stand mixer fitted with a paddle attachment beat cream cheese and butter on a medium-high speed until light and fluffy, about 4 to 5 minutes. Scrape the bowl, add the vanilla extract.
  2. With the mixer speed on low, slowly add the sifted of powdered sugar and salt. Scrape the sides and bottom of the bowl and beat on medium for a final 20 to 30 seconds.
To assemble the Cannoli Cupcakes:
  1. Use a cupcake holer to punch out the center of each cupcake. With the filling in a pastry bag, pipe in the Chocolate Chip Cannoli Filling. With the frosting in a pastry bag fitted with a star tip, pipe the frosting to cover the top. Garnish with extra mini chocolate chip morsels.
Cupcake recipe adapted from Sugar Bakery via the Food Network
Recipe by Layer Cake Parade at