Cannoli Cupcakes

Cannoli Cupcakes

Just as yummy as cannoli purchased in an Italian bakery (but much easier to make), these sweet, tender cupcakes are topped with a frosting made with ricotta cheese. The choice between whole milk ricotta and skim milk ricotta is yours to make; the frosting is delicious when made with either product.

Recipe from Better Homes and Gardens
SERVINGS
24
SERVING SIZE
1  cupcake
YIELD
24 (2-1/2 inch) cupcakes
PREP TIME
45 mins

Cannoli Cupcakes

Just as yummy as cannoli purchased in an Italian bakery (but much easier to make), these sweet, tender cupcakes are topped with a frosting made with ricotta cheese. The choice between whole milk ricotta and skim milk ricotta is yours to make; the frosting is delicious when made with either product.

Cannoli Cupcakes
SERVINGS
24
SERVING SIZE
1  cupcake
YIELD
24 (2-1/2 inch) cupcakes
PREP TIME
45 mins
Ingredients
  • 1/2  cup butter
  • 4   egg whites
  • 2   cups all-purpose flour
  • 1   teaspoon baking powder
  • 1/2  teaspoon salt
  • 1/4  teaspoon baking soda
  • 1 1/2  cups sugar
  • 1   teaspoon vanilla
  • 1   cup buttermilk or sour milk*
  • 3/4  cup miniature semisweet chocolate pieces
  • 1   recipe Ricotta Frosting
  • 1/2  cup chopped pistachio nuts
  • 2   tablespoons grated chocolate
Ricotta Frosting
  • 1   cup butter, softened
  • 1   teaspoon vanilla
  •  Dash salt
  • 8   cups powdered sugar
  • 1/3  cup ricotta cheese
  • 2   tablespoons milk

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Directions
1. 
Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, salt, and baking soda. Set aside.
2. 
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. (Batter may appear curdled.) Fold in chocolate pieces.
3. 
Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
4. 
Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. 
Just before serving, spoon Ricotta Frosting into a pastry bag fitted with a large round tip. Insert tip into the top of each cupcake; squeeze some of the frosting into the center of each cupcake. Generously pipe remaining frosting onto tops of cupcakes. Sprinkle with pistachio nuts and grated chocolate. Store, covered, in the refrigerator. Makes 24 (2-1/2 inch) cupcakes.
Ricotta Frosting
1. 
Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, salt, and baking soda. Set aside.
2. 
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. (Batter may appear curdled.) Fold in chocolate pieces.
3. 
Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
4. 
Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. 
Just before serving, spoon Ricotta Frosting into a pastry bag fitted with a large round tip. Insert tip into the top of each cupcake; squeeze some of the frosting into the center of each cupcake. Generously pipe remaining frosting onto tops of cupcakes. Sprinkle with pistachio nuts and grated chocolate. Store, covered, in the refrigerator. Makes 24 (2-1/2 inch) cupcakes.

Tip

  • *Test Kitchen Tip:

    To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup liquid. Let stand for 5 minutes before using.

Make Ahead Tip

  • Make-Ahead Directions:

    Store frosted cupcakes in a single layer in an airtight container in the refrigerator for up to 2 days.

nutrition information

Per Serving: cal. (kcal) 420, Fat, total (g) 16, chol. (mg) 33, sat. fat (g) 9, carb. (g) 68, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 57, pro. (g) 4, vit. A (IU) 389, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 20, Cobalamin (Vit. B12) (g) 0, sodium (mg) 184, Potassium (mg) 73, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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