Irresistible Cannoli Cupcakes with Creamy Surprise Filling
These Cannoli Cupcakes blend traditional Italian flavors with a creative twist, delivering a creamy surprise filling in every bite.
Equipment
- Oven
- - Cupcake pans
- Mixing bowls
- - Piping bag
Ingredients
For the Cupcake Base
- 1 box Vanilla cake mix Choose your favorite brand or use a homemade mix.
- 1/2 cup Butter, softened This adds richness and moisture; margarine is a dairy-free alternative.
- 2 Tbsp. Coconut oil Helps to grease the pan and keeps the cupcakes moist.
For the Creamy Filling
- 8 oz. Cream cheese, softened Essential for a rich and creamy texture.
- 1/2 cup Ricotta cheese, whole milk Complements cream cheese, mimicking the classic cannoli filling.
- 3 cups Powdered sugar Adds sweetness and creates a smooth filling.
- 1 tsp. Vanilla extract Heightens flavors; pure extract is best.
- 1/4 tsp. Ground cinnamon Adds warmth and depth; feel free to omit.
- 1/4 tsp. Kosher salt Balances the sweetness.
For Decoration
- 1/3 cup Mini chocolate chips Adds texture and a burst of chocolate flavor.
- 1 cup Chocolate chips Beautifies and flavors the cupcakes.
Instructions
How to Make Cannoli Cupcakes
- Preheat your oven to the temperature specified on your vanilla cake mix box.
- Line mini cupcake pans with decorative liners and lightly grease them if needed to prevent sticking.
- Combine the cake mix, softened butter, and coconut oil. Mix until well combined and smooth.
- Fill each cupcake liner about 2/3 full with the batter. Bake until a toothpick comes out clean, about 15-18 minutes.
- Mix softened cream cheese, ricotta, powdered sugar, vanilla extract, ground cinnamon, and kosher salt in a bowl until creamy.
- Once the cupcakes are cool, either core them or use a piping bag to fill with the creamy mixture.
Notes
Dust with powdered sugar before serving for a lovely presentation. Ensure ingredients are at room temperature for best results.