Rating: 3.93 stars
14 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0
  • 14 Ratings

Just as yummy as cannoli purchased in an Italian bakery (but much easier to make), these sweet, tender cupcakes are topped with a frosting made with ricotta cheese.

Source: Better Homes and Gardens

Gallery

Credit: Scott Little

Recipe Summary

prep:
45 mins
cool:
45 mins
bake:
15 mins to 18 mins at 350°
stand:
30 mins
Servings:
24
Yield:
24 (2-1/2 inch) cupcakes
Advertisement

Cannoli Cupcakes

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, salt, and baking soda. Set aside.

    Advertisement
Instructions Checklist
  • Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. (Batter may appear curdled.) Fold in chocolate pieces.

Instructions Checklist
  • Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.

Instructions Checklist
  • Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Instructions Checklist
  • Just before serving, spoon Ricotta Frosting into a pastry bag fitted with a large round tip. Insert tip into the top of each cupcake; squeeze some of the frosting into the center of each cupcake. Generously pipe remaining frosting onto tops of cupcakes. Sprinkle with pistachio nuts and grated chocolate. Store, covered, in the refrigerator. Makes 24 (2-1/2 inch) cupcakes.

*Test Kitchen Tip:

To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid. Let stand for 5 minutes before using.

Make-Ahead Directions:

Store frosted cupcakes in a single layer in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts (Cannoli Cupcakes)

420 calories; total fat 16g; saturated fat 9g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 33mg; sodium 184mg; potassium 73mg; carbohydrates 68g; fiber 1g; sugar 57g; protein 4g; trans fatty acid 0g; vitamin a 389IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 20mcg; vitamin b12 0mcg; calcium 30mg; iron 1mg.

Ricotta Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in vanilla and salt. Gradually add 4 cups of the powdered sugar, beating until combined. Beat in ricotta cheese. Beat in additional powdered sugar. Beat in milk until frosting is light and fluffy and reaches a piping consistency. Makes 4 cups.

    Advertisement
Advertisement

Reviews

14 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0
Rating: 2 stars
08/18/2017
The cake was good. The frosting did not taste like canoli filling.I find the frosting to really make the cupcake.