Cannoli Cupcakes

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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.

Cannoli Cupcakes
Photo: Scott Little
Prep Time:
45 mins
Cool Time:
45 mins
Bake Time:
15 mins
Stand Time:
30 mins
Total Time:
45 mins
Servings:
24
Yield:
24 (2-1/2 inch) cupcakes

Ingredients

  • ½ cup butter

  • 4 egg whites

  • 2 cup all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ¼ teaspoon baking soda

  • 1 ½ cup sugar

  • 1 teaspoon vanilla

  • 1 cup buttermilk or sour milk*

  • ¾ cup miniature semisweet chocolate pieces

  • 1 recipe Ricotta Frosting

  • ½ cup chopped pistachio nuts

  • 2 tablespoon grated chocolate

Ricotta Frosting

  • 1 cup butter, softened

  • 1 teaspoon vanilla

  • Dash salt

  • 8 cup powdered sugar

  • cup ricotta cheese

  • 2 tablespoon milk

Directions

  1. 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.

  2. 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.

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

  4. 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.

  5. 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.

Ricotta Frosting

  1. 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.

*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 (per serving)

420 Calories
16g Fat
68g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 420
% Daily Value *
Total Fat 16g 21%
Saturated Fat 9g 45%
Cholesterol 33mg 11%
Sodium 184mg 8%
Total Carbohydrate 68g 25%
Total Sugars 57g
Protein 4g
Calcium 30.3mg 2%
Iron 0.9mg 5%
Potassium 73mg 2%
Folate, total 20.2mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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