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    Home » Recipes » Desserts

    Published: Mar 19, 2021 · Modified: Mar 19, 2021 by Amanda · This post may contain affiliate links · This blog generates income via ads

    Raspberry Cannoli Cupcakes

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    Jump to Recipe
    cannoli cupcakes on a stand with fresh raspberries
    homemade cupcakes with raspberry filling and cannoli frosting

    Raspberry cannoli cupcakes are a tasty treat! These homemade cupcakes are light and fluffy, filled with raspberry preserves, and topped with homemade cannoli frosting.

    frosted cannoli cupcakes on a stand topped with raspberries and chocolate chips this recipe!
    Homemade cannoli cupcakes with raspberry filling

    We are HUGE fans of cannoli cake in our house. I thought I would come up with a fun version for cupcakes that's perfect for the upcoming Spring season. These cannoli cupcakes from scratch are filled with raspberry preserves and make a fun weekend baking treat.

    Jump to:
    • 🧁 Ingredient notes
    • 🥣 Step by step instructions
    • ⭐ Top tip
    • 📋 Variations
    • 🧁 Storage tips
    • 💭 Frequently asked questions
    • 🥣 More baking recipes
    • 📖 Recipe

    🧁 Ingredient notes

    • Cupcakes - My favorite go to recipe for cupcakes is from Life, Love and Sugar. I have adapted the recipe slightly to complement the flavors of the cannoli frosting. These cupcakes are light and fluffy, plus, they come out perfectly every time! You can use a boxed mix if you like, but I highly recommend trying this recipe out.
    • Raspberry preserves - The filling for these cupcakes is simple. I use my favorite store bought raspberry preserves, however, if you don't like the seeds, you can get seedless jam instead.
    • Cannoli Frosting - Cannoli cream is mixed with powdered sugar to make this frosting that is adapted from Snappy Gourmet's Cannoli Frosting. I recommend using whole milk ricotta cheese as opposed to part skim. Part skim ricotta tends to be watery and won't work well for this recipe. For an even thicker frosting, strain your ricotta in cheesecloth over a bowl overnight in the fridge to remove as much excess moisture as possible.

    🥣 Step by step instructions

    Start by whisking or sifting the flour, baking powder, and salt together in a bowl. This helps remove any lumps in the dry ingredients.

    whisk stirring flour in a blue bowl
    dry ingredients for cupcakes

    Next, mix together the butter, sugar, oil, and almond extract using a stand mixer or a hand mixer for at least 3 minutes till light and fluffy.

    bowl with creamed butter and sugar
    creamed butter, sugar, oil and almond extract

    Mix in the eggs and then scrape down the sides of the bowl. Next, alternate adding the dry ingredients and the wet ingredients to thoroughly mix this fluffy batter.

    cupcake batter in a brown bowl
    finished cupcake batter

    Evenly divide the batter up into 12 greased or lined cupcake tins. I like using baking scoops to do this to make less of a mess and make even sized cupcakes!

    cupcake batter in a cupcake tin before baking
    cupcake batter in cupcake tin

    Bake for 15-18 minutes until a toothpick comes out clean when inserted into the middle. Let them cool completely. While the cupcakes are cooling, prepare the frosting by mixing all of the ingredients together in a bowl. Store in the refrigerator until you are ready to use it.

    ingredients in a bowl for cannoli cream frosting
    cannoli cream frosting ingredients

    Then, when the cupcakes have cooled completely, remove part of the middle of the cupcake to make room for your filling. You can do this using a small spoon or alternatively, I like to use piping tips. They are the perfect size to pop in and pull out the middle of the cupcake.

    cupcakes that have middles removed for filling
    removed middle for filling

    Next, fill the inside of the cupcake with approximately 1 Tablespoon of the raspberry preserves.

    raspberry filling inside of cupcakes
    raspberry preserve filling

    Lastly, top the filled cupcakes with the homemade cannoli frosting and garnish with fresh raspberries and mini chocolate chips!

    frosted cupcake topped with a fresh raspberry and mini chocolate chips
    Raspberry cannoli cupcakes with mini chocolate chips

    ⭐ Top tip

    Make sure you let your cupcakes cool completely before filling and frosting. If not they will fall apart and the frosting won't stay on the cupcakes.

    raspberry filling inside of a frosted cannoli cupcake
    raspberry preserve filling of cannoli cupcakes

    📋 Variations

    • Different fruit - Try different types of preserves in the filling for these cupcakes like strawberry, blueberry, or even cherry!
    • Boxed mix - Not up to making cupcakes from scratch? Use a vanilla cupcake boxed to make things a bit simpler and add ¼ teaspoon almond extract to the batter.

    🧁 Storage tips

    • Plain unfilled and unfrosted cupcakes will keep up to 4 days when stored in an airtight container in the refrigerator.
    • Filled and frosted cupcakes will keep up to 2 days when stored in an airtight container in the refrigerator.
    • Cannoli frosting can be made ahead of time and stored up to 2 days in the airtight container in the refrigerator.
    cannoli cupcake topped with fresh raspberry and mini chocolate chips
    Homemade cannoli cupcake with raspberry filling

    💭 Frequently asked questions

    How can I make cannoli cream thicker?

    To make a thicker cannoli cream for this frosting, strain the ricotta cheese in cheesecloth over a bowl in the refrigerator overnight to remove any excess moisture. The completed frosting can also be stored in the refrigerator to help thicken it up.

    When should you refrigerate cupcakes?

    Cupcakes need to be refrigerated when they are frosting contains dairy or eggs or if the cupcakes are filled with a custard. Since these cupcakes contain both ricotta and mascarpone cheese, they need to be refrigerated before serving.

    For a quick overview of this recipe, check out my web story for these homemade cannoli cupcakes with raspberry!

    🥣 More baking recipes

    If you loved this recipe for my Raspberry Cannoli Cupcakes, check out these other baking recipes, that I know you will love too!

    • Italian Lemon Olive Oil Cake
    • Chocolate Whiskey Brownies
    • White Chocolate Cream Filled Eclairs
    • Mini Lemon Cheesecakes

    Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.

    📖 Recipe

    cupcake topped with cannoli frosting and fresh raspberry

    Raspberry Cannoli Cupcakes

    Amanda
    Raspberry cannoli cupcakes are a tasty treat! These homemade cupcakes are light and fluffy, filled with raspberry preserves, and topped with homemade cannoli frosting.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 18 mins
    Cooling Time 30 mins
    Total Time 1 hr 18 mins
    Course desserts
    Cuisine American, Italian
    Servings 12 cupcakes
    Calories 426 kcal

    Ingredients
      

    Cupcakes

    • 1 ¼ cup all purpose flour
    • 1 ¼ teaspoon baking powder
    • ¼ teaspoon salt
    • 6 Tablespoon unsalted butter room temperature
    • ¾ cup granulated sugar
    • 2 Tablespoons vegetable oil
    • ½ teaspoon almond extract
    • 2 large eggs
    • ½ cup whole milk

    Cannoli Frosting

    • 5 ounces whole milk ricotta cheese
    • 8 ounces mascarpone cheese
    • 2 cups powdered sugar
    • ¼ teaspoon almond extract
    • 1 teaspoon orange zest
    • ¼ teaspoon ground cinnamon
    • pinch of salt

    Raspberry Filling & Garnish

    • ¾ cup raspberry preserves
    • fresh raspberries for garnish
    • mini chocolate chips for garnish

    Instructions
     

    Cupcakes

    • Preheat oven to 350˚ and line cupcake tins with liners or grease generously with butter or baking spray.
    • In a medium bowl, sift or whisk together flour, baking powder, and salt. 
    • In a large bowl add butter, sugar, oil, and almond extract. Using a hand mixer, mix the ingredients together on low until they are combined. Increase speed to high and beat for 3 minutes until light and fluffy. 
    • Add in eggs and mix until combined. Scrape down the sides of the bowl and continue to mix until everything is mixed together.
    • Add half of the dry ingredients to the butter and sugar mixture and mix until incorporated. Add half of the milk in and mix together. Repeat with the remaining dry ingredients and then the remaining milk. Scrape down the sides of the bowl and mix until everything is incorporated. 
    • Divide cupcake batter into the prepared cupcake pan and bake in the preheated oven for 15-18 minutes until the edges are golden brown and a toothpick comes out clean when inserted into the middle of a cupcake.
    • Let the cupcakes cool completely before filling and frosting.

    Cannoli Frosting

    • While the cupcakes are cooking and cooling, combine all of the ingredients for the frosting together in a medium bowl. Mix on medium speed with a hand mixer for 2 minutes until everything is well combined. Place frosting in the fridge until it's time to frost the cupcakes.

    Assembly

    • When the cupcakes have cooled completely, remove part of the center of the cupcake using a large piping tip or a small spoon.
    • Fill the inside of the cupcakes with approximately 1 Tablespoon of the raspberry preserves.
    • Using a piping bag and large open tip or a baking scoop, add frosting to the top of the filled cupcakes.
    • Garnish cupcakes with a fresh raspberry and a sprinkling of mini chocolate chips.

    Notes

    Cupcake recipe adapted from Life, Life and Sugar - Easy Homemade Vanilla Cupcakes
    Frosting recipe adapted from Snappy Gourmet - Cannoli Frosting
    Cupcakes can be kept for 2-3 days and must be stored in the refrigerator

    Nutrition

    Serving: 1cupcakeCalories: 426kcalCarbohydrates: 59gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 68mgSodium: 136mgPotassium: 70mgFiber: 1gSugar: 43gVitamin A: 549IUVitamin C: 2mgCalcium: 100mgIron: 1mg
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