Name: Almond Vanilla Cannoli Cupcakes
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: Italian-American
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 ½ tsp pure vanilla extract; ½ tsp almond extract; ½ cup sour cream; ¼ cup whole milk; 1 ½ cups whole milk ricotta cheese, well-drained; ½ cup mascarpone cheese; 1 ½ cups powdered sugar; 1 tsp vanilla extract; ½ tsp orange zest (optional, for a traditional twist); ½ cup mini chocolate chips

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

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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