Cannoli Cupcakes with Raspberry Filling
Cannoli cupcakes with raspberry filling are your new favorite cupcake! These homemade cannoli cupcakes are light and fluffy and perfect for a special occasion.
Ingredients
Cupcakes
- 1 ¼ cup all purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon table 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
- 1 pinch table salt
Raspberry Filling & Garnish
- ¾ cup raspberry preserves
- fresh raspberries for garnish
- mini chocolate chips for garnish
Instructions
Cupcakes
- Preheat the oven to 350˚ and line a cupcake tin with liners or grease generously with butter or baking spray.
- In a medium bowl, sift or whisk together the flour, baking powder, and salt.
- In a separate large bowl, combine the butter, sugar, oil, and almond extract. Using a hand mixer, mix the ingredients together on low until they are just combined. Increase the speed to high and beat for 3 minutes until light and fluffy.
- Add in the eggs and mix until incorporated. Scrape down the sides of the bowl and continue to mix until everything is well combined.
- 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 well combined.
- Divide the cupcake batter into the prepared 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 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 the frosting in the fridge until ready for use.
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 with a large open tip or a baking scoop, add the frosting to the top of the filled cupcakes.
- Garnish cupcakes with a fresh raspberries 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
Substitutions and Variations
- Frosting - For a thicker frosting, strain the ricotta cheese in cheesecloth overnight to remove as much excess moisture as possible.
- Fruit - Try different types of preserves or jams in the filling for these cupcakes like blackberry, strawberry, blueberry, or even cherry.
- Boxed mix - Add ¼ teaspoon almond extract to the batter of a boxed mix.
Make Ahead and Storage Instructions
- 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.
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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