Description
These decadent Cannoli Cupcakes combine the classic flavors of traditional cannoli in an easy-to-make, soft cupcake form topped with creamy ricotta frosting, mini chocolate chips, and optional chopped pistachios. Perfect for a sophisticated dessert or special occasion treat.
Ingredients
Scale
Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ¼ cup sour cream
Ricotta Frosting
- 1 cup ricotta cheese, drained
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup mini chocolate chips
- 2 tbsp chopped pistachios (optional)
Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Garnish
- Mini chocolate chips
- Chopped pistachios (optional)
Instructions
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside to ensure even distribution of leavening agents throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step helps create a tender cupcake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract to infuse the batter with flavor.
- Combine Milk and Sour Cream: In a separate small bowl, mix the whole milk and sour cream until smooth. This mixture adds moisture and richness to the cupcakes.
- Mix Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the milk-sour cream mixture to the creamed butter and sugar, beginning and ending with the dry ingredients. Mix after each addition just until combined to avoid overmixing and tough cupcakes.
- Fill Cupcake Liners: Line a cupcake pan with liners and fill each about two-thirds full with batter to allow room for rising during baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the cupcakes for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Prepare Ricotta Frosting: In a medium bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Fold in the mini chocolate chips and chopped pistachios if using. Chill the frosting in the refrigerator to help it firm up slightly before applying.
- Prepare Whipped Cream Topping: Using a chilled bowl and beaters, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This will add a light and airy contrast to the dense frosting.
- Assemble Cupcakes: Once cupcakes are completely cool, spread or pipe the ricotta frosting generously over each cupcake. Top with a dollop of whipped cream and garnish with additional mini chocolate chips and chopped pistachios if desired.
- Serve and Enjoy: These cupcakes are best served chilled or at room temperature. Store any leftovers in the refrigerator due to the dairy-based frosting.
Notes
- Make sure to drain the ricotta cheese well by placing it in a fine mesh strainer or cheesecloth for at least an hour to avoid a watery frosting.
- If you prefer, you can substitute sour cream with Greek yogurt for a tangier flavor.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Chilled bowls and beaters help achieve stable whipped cream peaks quickly.
- These cupcakes should be stored in the fridge and consumed within 3 days due to fresh dairy ingredients.
