Light and fluffy almond-vanilla cupcakes filled and topped with a rich, creamy cannoli-inspired frosting dotted with mini chocolate chips. These cupcakes deliver a beautiful balance of nutty sweetness and velvety texture in every bite, bringing a sophisticated touch to any dessert table.
Why You’ll Love This Recipe
This recipe is the perfect fusion of classic Italian cannoli flavor and the beloved texture of cupcakes. With aromatic almond and vanilla in the sponge and a ricotta-mascarpone frosting inspired by traditional cannoli filling, each bite is indulgent yet balanced. The cupcakes are soft, moist, and filled with a light yet rich cream that’s studded with mini chocolate chips for added texture and charm. Whether you’re baking for a holiday, celebration, or simply to treat yourself, these Almond Vanilla Cannoli Cupcakes offer an elegant twist on two favorite desserts.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Almond Vanilla Cupcakes:
- all-purpose flour
- baking powder
- baking soda
- salt
- unsalted butter, softened
- granulated sugar
- large eggs
- pure vanilla extract
- almond extract
- sour cream
- whole milk
For the Cannoli Filling/Frosting:
- whole milk ricotta cheese, well-drained
- mascarpone cheese
- powdered sugar
- vanilla extract
- orange zest (optional)
- mini chocolate chips
Directions
- Preheat oven to 350°F (175°C). Line a muffin tin with tulip or standard cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
- Mix in the sour cream. Then, alternate adding the flour mixture and milk, beginning and ending with the flour mixture.
- Divide the batter evenly among cupcake liners.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
- For the frosting, beat the ricotta and mascarpone together until smooth.
- Add powdered sugar, vanilla, and orange zest (if using), and beat until creamy.
- Gently fold in the mini chocolate chips.
- Once cupcakes are fully cooled, core the centers with a cupcake corer or small knife. Fill with some of the cannoli cream.
- Pipe the remaining frosting over the top of each cupcake using a piping bag.
Servings and timing
Servings: 12 cupcakes
Prep Time: 20 minutes
Cooking Time: 22 minutes
Total Time: 42 minutes
Calories per cupcake: 320 kcal
Variations
- Citrus Twist: Add a tablespoon of orange liqueur or a full teaspoon of zest to enhance the traditional cannoli flavor.
- Nutty Crunch: Sprinkle crushed pistachios over the frosted cupcakes for an added crunch.
- Chocolate Shell: Dip the tops in melted chocolate before adding the frosting for a hard shell effect.
- Mini Cupcakes: Make these as mini cupcakes for bite-sized treats; adjust baking time to 10–12 minutes.
- Fruit-Filled: Add chopped maraschino cherries or candied orange peel to the filling for an extra sweet surprise.
Storage/Reheating
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the ricotta-mascarpone frosting, they should not be kept at room temperature for extended periods. For best texture, allow the cupcakes to sit at room temperature for 15–20 minutes before serving. These cupcakes are not ideal for reheating in a microwave or oven, but they retain their texture well when served chilled or slightly softened.
FAQs
What makes these cupcakes different from regular vanilla cupcakes?
These cupcakes are enhanced with almond extract and a rich cannoli-style filling, adding complexity and elegance beyond a standard vanilla cupcake.
Can I use store-bought ricotta cheese?
Yes, but ensure it is well-drained. You can use cheesecloth or a fine mesh sieve to remove excess moisture.
How do I core the cupcakes?
Use a cupcake corer or a small paring knife to remove a small section from the center. Be careful not to go too deep.
Can I freeze these cupcakes?
You can freeze the plain baked cupcakes (without filling or frosting) for up to 2 months. Thaw and decorate just before serving.
Is mascarpone cheese necessary?
Yes, mascarpone adds the creamy richness reminiscent of traditional cannoli. Substituting may affect the texture and flavor.
What can I use instead of almond extract?
If needed, simply omit it or replace it with more vanilla extract for a purely vanilla profile.
Can I make the frosting in advance?
Yes, the cannoli frosting can be made a day ahead and stored in the refrigerator. Stir well before using.
Will the frosting hold its shape for piping?
Yes, as long as the ricotta is well-drained, the frosting will hold its shape when piped.
Can I make these gluten-free?
Yes, use a gluten-free all-purpose flour blend. Be sure to check that all other ingredients are gluten-free as well.
What kind of chocolate chips should I use?
Mini chocolate chips are ideal for both texture and even distribution, but regular chips can be chopped and used as well.
Conclusion
Almond Vanilla Cannoli Cupcakes offer a sophisticated dessert option that brings together the charm of Italian cannoli and the comfort of classic cupcakes. Moist, flavorful, and topped with a luscious ricotta-mascarpone frosting, they are an ideal treat for celebrations, holidays, or any special occasion. With their irresistible combination of almond, vanilla, and chocolate chip-studded cream, these cupcakes are sure to impress every guest at the table.
Print
Almond Vanilla Cannoli Cupcakes
- Total Time: 42 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Delight in these Almond Vanilla Cannoli Cupcakes – light and fluffy almond-vanilla cupcakes filled and topped with creamy, cannoli-inspired ricotta mascarpone frosting studded with mini chocolate chips. Perfect for fans of Italian desserts and cupcake artistry, these treats combine nutty sweetness and luxurious texture in every bite.
Ingredients
For the Almond Vanilla Cupcakes:
-
1 1/2 cups all-purpose flour
-
1 tsp baking powder
-
1/4 tsp baking soda
-
1/4 tsp salt
-
1/2 cup unsalted butter, softened
-
3/4 cup granulated sugar
-
2 large eggs
-
1 1/2 tsp pure vanilla extract
-
1/2 tsp almond extract
-
1/2 cup sour cream
-
1/4 cup whole milk
For the Cannoli Filling/Frosting:
-
1 1/2 cups whole milk ricotta cheese, well-drained
-
1/2 cup mascarpone cheese
-
1 1/2 cups powdered sugar
-
1 tsp vanilla extract
-
1/2 tsp orange zest (optional, for a traditional twist)
-
1/2 cup mini chocolate chips
Instructions
-
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
-
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
-
In a large mixing bowl, beat butter and sugar until light and fluffy.
-
Add eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.
-
Mix in sour cream, then add flour mixture alternately with milk, beginning and ending with flour.
-
Divide batter evenly among liners. Bake for 18–22 minutes or until a toothpick inserted comes out clean.
-
Cool cupcakes completely on a wire rack.
-
For the frosting, beat ricotta and mascarpone until smooth.
-
Add powdered sugar, vanilla, and orange zest. Beat until creamy.
-
Gently fold in mini chocolate chips.
-
Hollow out a small center of each cupcake. Pipe or spoon in filling.
-
Use a piping bag to frost the top of each cupcake with remaining cannoli cream.
Notes
-
Be sure to drain ricotta cheese thoroughly for the best frosting texture.
-
Use tulip liners for an elegant presentation.
-
Cupcakes can be chilled before serving for a firmer cannoli filling experience.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian-American
