This is an easy version of the popular Original Italian Cannoli Pastries with a crispy outer shelled filled with that creamy ricotta filling but all in the middle of a delicious cupcake!
I can't tell you how many times these were requested to make for a wedding, baby shower, birthday or family get-together, and super fast and simple to make in no time.
Although we make these cupcakes from scratch if you're not fond of baking go ahead and use your favorite cake mix for making the cupcakes.
Our family is all big fans of this Italian filling and you may also like to try our Cannoli Dip, and Cannoli Ice Cream so the flavors and creamy dessert are always first on the list to make hosting a party of any kind.
If you have the time, scroll through the tips and suggestions, we have a video to enjoy watching and a printable recipe card at the end of our blog post.
A Little Cannoli History
The traditional cannoli originated in the Sicilian city of Palermo.
It is believed that the original cannoli's filling was first made by the Saracens,(ancient Arabic people), when they brought sugar cane to this region.
Cannoli has been referred to as Cappeli de Turchi, or Turkish hats by the Sicilians.
A dense but rich batter with a hint of Marsala flavor and cinnamon give this replica a wonderful simple way to enjoy cannoli without frying the shells and a quick fix for that craving for the fabulous Italian pastry.
The cupcakes are all made from scratch and have a rich taste of vanilla flavoring however you can change the extract to almond, anisette, orange or whatever else you like.
Again, as I mentioned if you're in a hurry just use a mix but make the cannoli filling for them.
The filling is smooth and rich, and the perfect filling for trifles, pastries, and cupcakes but it's important to know these always needed refrigerated after making any dessert due to the dairy in them.
Ingredients You Will Need (exact measurements are in the printable recipe card below)
- flour
- baking powder
- salt
- sugar
- unsalted butter softened
- extra-large eggs
- vanilla
- Marsala wine
- whole milk
- cinnamon
- ricotta
- mini chocolate chips
- powdered sugar
Garnishes and Suggestions
- small whole raspberries or strawberries
- a dusting of powdered sugar and no frosting
- drizzle with hot fudge
- top with maraschino
- toasted pistachios with whipped cream
- drizzle with any flavored ice cream topping
- serve with cannoli ice cream
- dip the top of the cupcakes in chocolate ganache or white ganache
- these cupcakes are a good cannoli craving in a hurry we make at Easter time every year.
Tool You Will Need
- apple corer or knife
- electric mixer
- cheesecloth or coffee filters
- spatula
- cupcake tin
- paper liners
- ice cream scoop or gravy ladle
Try My Other Favorite Desserts
Original Cannoli
Cannoli Tarts
Cannoli Mousse
Cannoli Ice Cream
Cannoli Cupcakes
Cannoli French Toast
Chocolate Dream Cannoli Cake
Tips and Suggestions
- use an apple corer to remove the middle of the cake to fill or a paring knife
- save the middles for another dessert
- add a little mascarpone cheese to the filling for a thicker filling
- garnish with toasted pistachios, maraschino cherries, and strawberry slices
- drizzle hot fudge over the top with some toasted pistachios
- store the leftovers always in the refrigerator covered
- these cupcakes freeze well covered for up to 3 months thaw in the refrigerator first overnight
- For those, not fond of baking use a cake mix yellow or white to package instructions and make cupcakes
- A whole cake can be made in place of cupcakes for a birthday party
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Easy Desserts
These cannoli cupcakes are so easy that even the kids can help assemble them and it's a great learning experience.
Over the years we have changed them to chocolate cupcakes and even flavored the batter with almond extract, so don't be afraid to adapt the recipe to make it your own.
No matter whether it's a holiday, game day, or hosting a dinner party, these will always be a welcomed dessert on your tables.
If you want the original style Italian Cannoli recipe click here.
Italian Cannoli Filled Cupcakes are as fun to make as they are to eat!
Italian Cannoli Filled Cupcakes
Yield: 24
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Here is a simple way to get that cannoli craving with a filled delicious cupcake. A creamy-filled Italian dessert everyone raves about!
Ingredients
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups sugar
- 1 stick unsalted butter softened (8 tablespoons)
- 4 extra-large eggs
- 1 teaspoon vanilla
- 3 tablespoons Marsala wine
- 1 cup whole milk
- 1/8 teaspoon of cinnamon
- see filling and garnish suggestions below
Instructions
- Preheat the oven to 350 degrees and prepare and line your cupcake tins pans ( I also spray the inside with a little cooking oil spray so the paper doesn't stick to the cupcake.
- In a large bowl using an electric mixer, cream the softened butter and sugar together until evenly blended together, smooth, and light in color.
- Beat in 1 egg at a time into the butter and sugar mixture.
- Add the Marsala, milk and vanilla, cinnamon next to the same wet ingredients beating until smooth, in a mixer for around 3 minutes.
- Use a gravy ladle or use a large ice cream scoop for adding the filling 3/4 full into paper-lined cupcake prepared tins.
- Make sure you tap the bottom of the pans on the table to release the air bubbles.
- This will make 24 medium-sized cupcakes.
- Bake them for around 25 minutes or until the middles spring back to the touch or use a toothpick in the center to see if it comes out clean.
- Cool completely before filling and decorating.
- Note: If you don't like a heavy scratch cake you can use your yellow or white favorite cake mix, add the Marsala flavoring and cinnamon then bake to the package directions.
- Cannoli Filling:
- 1 16 oz container of whole milk Ricotta cheese drained into a coffee filter or cheesecloth ( if you do not have either one you will need to use 1 tablespoon of quick-cooking tapioca to keep the filling from being runny)
- 3 tablespoon mini chocolate chips and more to sprinkle on top
- 1/2 cup powdered sugar or more to taste
- 1/2 teaspoon of cinnamon
- Add all of this together in a bowl and mix just until blended and smooth.
- Garnish
- chopped pistachios.
- mini chocolate chips
- Assembly:
- Cut the middles of your cupcakes out with an apple corer or sharp paring knife.
- Place filling in a ziplock quart-size bag and snip off the end or use a pastry bag with a large round tip.
- Fill cooled cupcakes with cannoli filling, pipe the frosting on top and decorate with pistachio nuts, keep refrigerated.
- Garnish with chopped pistachios.
- Frosting To Decorate :
- 1/4 cup butter softened
- 1/2 teaspoon vanilla
- 4 cups powdered sugar
- 2 or 3 teaspoons of heavy cream
- 1/2 cup Mascarpone cheese at room temperature
- Beat cheese and butter until smooth. Add the sugar a little at a time with cream until thick enough to decorate.
- Other Garnish suggestions:
- Omit to garnish with frosting and use just powdered sugar
- Use ice cream toppings such as triple berry, strawberry, or fudge and drizzle over the tops.
- Note: DO NOT THROW OUT THE MIDDLES!! I use the carved-out middles to make individual trifles in small desserts cups layering with cake, and ricotta, and topped with whipped cream.
Notes
Tips and Suggestions
- use an apple corer to remove the middle of the cake to fill or a paring knife
- save the middles for another dessert
- add a little mascarpone cheese to the filling for a thicker filling
- garnish with toasted pistachios, maraschino cherries, and strawberry slices
- drizzle hot fudge over the top with some toasted pistachios
- store the leftovers always in the refrigerator covered
- these cupcakes freeze well covered for up to 3 months thaw in the refrigerator first overnight
- For those, not fond of baking use a cake mix yellow or white to package instructions and make cupcakes
- A whole cake can be made in place of cupcakes for a birthday party
Tool You Will Need
- apple corer or knife
- electric mixer
- cheesecloth or coffee filters
- spatula
- cupcake tin
- paper liners
- ice cream scoop or gravy ladle
Garnishes and Suggestions
- small whole raspberries or strawberries
- a dusting of powdered sugar and no frosting
- drizzle with hot fudge
- top with maraschino
- toasted pistachios with whipped cream
- drizzle with any flavored ice cream topping
- serve with cannoli ice cream
- dip the top of the cupcakes in chocolate ganache or white ganache
- these cupcakes are a good cannoli craving in a hurry we make around the holiday time every year. These can be decorated with green and red cherries for Christmas
Nutrition Facts
Calories
178.04Fat (grams)
5.24Sat. Fat (grams)
2.92Carbs (grams)
29.49Fiber (grams)
0.43Net carbs
29.06Sugar (grams)
17.36Protein (grams)
3.16Sodium (milligrams)
119.75Cholesterol (grams)
46.06
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