Almond Cupcakes With Cannoli Cream Icing Recipe

Name: Almond Cupcakes With Cannoli Cream Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/2 cups Butter, Softened; 1 cup Sugar; 2 whole Eggs; 1-1/2 cup Flour; 1 teaspoon Baking Powder; 1/2 cups Half-and-half; 1/2 cups Vegetable Oil; 1 teaspoon Almond Extract; FOR THE ICING:; 1/2 cups Unsalted Butter, Softened; 8 ounces, weight Marscarpone Cheese Softened; 8 ounces, weight Cream Cheese, Softened; 2-1/2 cups Powdered Sugar; 1 teaspoon Almond Extract; 1 cup Mini Chocolate Chips

Servings: persons

FOR THE CUPCAKES:
1/2 cups Butter, Softened
1 cup Sugar
2 whole Eggs
1-1/2 cup Flour
1 teaspoon Baking Powder
1/2 cups Half-and-half
1/2 cups Vegetable Oil
1 teaspoon Almond Extract
FOR THE ICING:
1/2 cups Unsalted Butter, Softened
8 ounces, weight Marscarpone Cheese Softened
8 ounces, weight Cream Cheese, Softened
2-1/2 cups Powdered Sugar
1 teaspoon Almond Extract
1 cup Mini Chocolate Chips

1
For the cupcakes, cream butter, sugar, and eggs together until light and fluffy. Sift dry ingredients together. Measure half-and-half and vegetable oil. Stir in extract. Add dry ingredients to the butter mixture and alternate with cream and oil mixture. Mix until combined. Pour into lined cupcake tin.
2
Bake 20-22 minutes at 350u00b0F.
3
For the icing, whip butter, marscarpone, and cream cheese together. Add powdered sugar until light and fluffy. Using a spatula, stir in almond extract and then chocolate chips. I used an ice cream scoop to frost the cupcakes. Yes, it was a lot of frosting. I have no shame.

1891

kcal

Calories

134

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/2 cups Butter, Softened, 1 cup Sugar, 2 whole Eggs, and more.

Yes, Almond Cupcakes With Cannoli Cream Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Cupcakes With Cannoli Cream Icing

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