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Cannoli cupcakes are made with light cinnamon cake and a creamy mascarpone frosting to create a treat that you won’t be able to resist!
It is always an exciting day when a good friend releases a new cookbook! Lindsay from Life Love and Sugar recently released her first cookbook, Simply Beautiful Homemade Cakes. Lindsay’s cookbook is everything I expected and more. Not only does the book include beautiful cakes and cupcakes, but it also includes step by step tutorials, tips and techniques for making bakery quality cakes at home. With everything from Red Wine Chocolate Cake to these Cannoli Cupcakes, you will want to make a new cake or cupcake every week!
While all of the recipes in the book are made to impress, I decided to make these Cannoli Cupcakes to share with you. I love a homemade cannoli but I think that they are even better in cupcake form. You can’t beat the creamy mascarpone frosting piped on top of flavorful cinnamon cake.
The cupcakes come together relatively easily. After the cinnamon cake layer is baked in the oven, a few ingredients combines to create the creamy frosting. Sprinkle with mini chocolate chips and extra confectioners’ sugar to create the cannoli flavor. Made with the freshest ingredients, homemade cannoli cupcakes taste better than anything you can buy at the store. Serve these cupcakes for birthdays, holidays, and dinner parties. Or just make a batch to enjoy for dessert. 
Don’t wait, purchase Simply Beautiful Homemade Cakes and impress your friends and family with these beautiful cakes. Best of all, the book also includes fifty pages of tips and tutorials for creating smooth icing, piping cupcake frosting and more!
I use an extra large closed star tip for piping the frosting.
Cannoli Cupcakes
Ingredients
For the cupcakes:
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup sugar
- 1/4 cup light brown sugar, loosely packed
- 6 tablespoons sour cream, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3 large egg whites, at room temperature, divided
- 1 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons milk, at room temperature
- 2 tablespoons water, at room temperature
For the cannoli frosting:
- 2 cups mascarpone cheese, at room temperature
- 2 cups confectioners' sugar, plus more for dusting cupcakes
- 1 teaspoon vanilla extract
- mini chocolate chips
Instructions
- Preheat the oven to 350 degrees F and prepare a standard cupcake pan with cupcake liners.
- In a large mixing bowl, cream the butter sugar and light brown sugar until light in color and fluffy, 3 to 4 minutes. Add the sour cream and vanilla extract and mix until well combined. Add 1 of the egg whites and mix until well combined. Add the remaining 2 egg whites and mix until well combined. Scrape down the sides of the bowl as needed to be sure all the ingredients are well incorporated.
- Combine the flour, baking powder, cinnamon and salt in a medium bowl, then combine the milk and water in a small measuring cup. Add half of the flour mixture to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add the remaining half of the flour mixture and mix until well combined. Scrape down the sides of the bowl as needed to be sure all of the ingredients are well incorporated.
- Fill the cupcake liners about halfway with batter. Bake the cupcakes for 15 to 17 minutes, or until a toothpick inserted comes out with a few crumbs. Remove the cupcakes from the oven and allow them to cool for 2 to 3 minutes in the pan, then transfer them to a cooking rack to finish cooling.
To make the frosting:
- Beat the mascarpone cheese, powdered sugar and vanilla extract together on medium-low speed until smooth. Do not overbeat or mix on high, or the frosting can get thin and watery (Mascarpone separates when overmixed.) Mix until just combined.
- Pipe the frosting onto the cupcakes and top with mini chocolate chips. Sprinkle with confectioners' sugar and store in the refrigerator until you are ready to serve. Serve at room temperature. These cupcakes are best eaten within 2 to 3 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excerpted from Simply Beautiful Homemade Cakes: Extraordinary Recipes and Easy Decorating Techniques by Lindsay Conchar. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights reserved. This post contains affiliate links.
Can you leave in counter night before. Without the frosting. Or does cupcake need to be refrigerated?
My mascarpone never came together with the powdered sugar. I was on low speed the whole time. Was a very loose grainy consistency and I had to throw it out. $8.00 worth of mascarpone.
Oh no, I’m sorry so to here this! Was the mascarpone softened to room temp? Although slightly more creamy, it’s very similar to cream cheese and should have been incorporated into the sugar similarly. It should be beat at medium-low speed, which is high enough to whip together but not too high to overmix. It definitely should not have been grainy.
I made these twice last summer and I don’t know why I never commented but these are the best cupcakes I’ve ever had. Everyone loved them. I am constantly looking for an excuse to make them (mascarpone is so expensive but so so worth it for these).
Thank you so much for taking the time to leave a comment. I am so glad you love these cupcakes!
I’m not sure if the marscapone cheese is different where I live (South Africa) but the frosting ratio was really off for me. The powdered sugar wasn’t even mixed in before the whole frosting recipe turned to a custard-like consistency. I tried to rescue it but wound up adding so much powdered sugar to get it to a piping consistency that now it’s much more sweet than a cannoli filling would be. And I wound up with about 2/3 of the frosting wasted, it made way too much. I think they are still ok, but if I make them again I’ll try changing the cheese to powdered sugar ratio. Any ideas?
Hmm…it’s hard to say what went wrong without actually seeing what happened. However, mascarpone cheese is the same consistency as cream cheese (at least here in the U.S.), so the consistency should be similar to cream cheese frosting. If the mascarpone cheese is watery, try to drain off any excess water. This will help prevent it from turning into a custard consistency. Otherwise, you can try using cream cheese instead of the mascarpone. The flavor will be slightly different but the frosting should still taste delicious. Also, try beating the ingredients on low speed and only increase slightly as everything starts to come together. Never beat this on high speed.