Cannoli Cream Cupcakes Recipe

Name: Cannoli Cream Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR CUPCAKE BATTER; 3/4 cups Butter, Room Temperature; 1-3/4 cup White Sugar; 3 whole Eggs At Room Temperature; 1 teaspoon Vanilla Extract; 1/2 teaspoons Almond Extract; 3 cups Cake Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Kosher Salt; 3/4 cups Lowfat Buttermilk; _____; FOR THE CANNOLI CREAM:; 15 ounces, fluid Whole Milk Ricotta Cheese (thoroughly Drained In A Colander At Least 8 Hours Or Overnight In The Fridge!); 1/2 cups Confectioners Sugar; 1/8 teaspoons Cinnamon; 1/2 teaspoons Vanilla Extract; 1/8 teaspoons Almond Extract; _____; FOR FROSTING:; 3 Tablespoons Butter, Room Temperature; 3 Tablespoons Half-and-Half Or Milk; 1-3/4 cup Confectioners Sugar; 1 teaspoon Vanilla Extract; 2 cups Heavy Whipping Cream

Bake this irresistible Cannoli Cream Cupcakes at home. Made with Butter, White Sugar, Eggs At and Vanilla. Easy step-by-step instructions included.

This Cannoli Cream Cupcakes relies on simple, everyday ingredients such as for cupcake batter, butter, room temperature, white sugar and vanilla extract. It comes together quickly and makes 4 servings, at about 1907 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Cannoli Cream Cupcakes delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

FOR CUPCAKE BATTER
3/4 cups Butter, Room Temperature
1-3/4 cup White Sugar
3 whole Eggs At Room Temperature
1 teaspoon Vanilla Extract
1/2 teaspoons Almond Extract
3 cups Cake Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Kosher Salt
3/4 cups Lowfat Buttermilk
_____
FOR THE CANNOLI CREAM:
15 ounces, fluid Whole Milk Ricotta Cheese (thoroughly Drained In A Colander At Least 8 Hours Or Overnight In The Fridge!)
1/2 cups Confectioners Sugar
1/8 teaspoons Cinnamon
1/2 teaspoons Vanilla Extract
1/8 teaspoons Almond Extract
_____
FOR FROSTING:
3 Tablespoons Butter, Room Temperature
3 Tablespoons Half-and-Half Or Milk
1-3/4 cup Confectioners Sugar
1 teaspoon Vanilla Extract
2 cups Heavy Whipping Cream

1
For the cupcakes:
2
Preheat oven to 350F. Line 2 cupcake pans with a total of 18 cupcake liners. Set aside.
3
Using a stand mixer with a paddle attachment, cream together 3/4 cup butter and white sugar until pale (about 5 minutes). Add the eggs, one a time, beating well after each addition. Add the 1 teaspoon vanilla extract and 1/2 teaspoon almond extract.
4
Measure the cake flour by spooning into a dry 1 cup measuring cup and level the cake flour with a knife. Combine the 3 cups of cake flour with the baking powder, baking soda and salt. Whisk flour mixture with a wire whisk.
5
Add the flour mixture and 3/4 cup buttermilk alternately to the butter and sugar mixture, mixing well after each addition, and beginning and ending with the flour. Use a standard size ice cream scoop to fill prepared cupcake liners. Bake cupcakes for 16 - 18 minutes or until a toothpick comes out clean. Cool cupcakes for 15 minutes in the pan, then transfer to a cooling rack and allow to cool completely.
6
For the cannoli cream:
7
Combine strained ricotta cheese with 1/2 cup confectioner's sugar, cinnamon, 1/2 teaspoon vanilla and 1/8 teaspoon almond extract until well blended. Set aside.
8
For the frosting:
9
Using a hand-held mixer, beat together 3 tablespoons butter, half and half, confectioner's sugar and vanilla until well combined and smooth. Using a stand mixer with a whisk attachment, beat whipping cream until soft peaks form. Fold sugar mixture into whipped cream, careful not to overmix.
10
To fill the cupcakes, fill piping bag with cannoli cream.
11
Using a decorating tip (recommended: Wilton Bismark Tip 230), hold filled bag perpendicular to cupcake, inserting dip 1-inch deep into the center of the cupcake. Squeeze a small amount of cannoli cream into the cupcake. Set aside until all cupcakes are filled.
12
To frost the cupcakes, fill a clean piping bag with frosting. Using a decorating tip (recommended: Wilton Star Tip 1M), frost each cupcake beginning on the outer edge, piping inward towards the center of the cupcake.
13
If desired after frosting the cupcakes, lightly dust with shaved bittersweet or semisweet chocolate shavings.

1907

kcal

Calories

133

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

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Frequently Asked Questions

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

You need 25 ingredients. The key ingredients include: FOR CUPCAKE BATTER, 3/4 cups Butter, Room Temperature, 1-3/4 cup White Sugar, 3 whole Eggs At Room Temperature, and more.

Yes, Cannoli Cream Cupcakes 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.

Quick Info

Servings
4 servings
Calories
1907 kcal
Category
Baking & Desserts

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