Cupcakes with Cannoli

Beautifully green, light, and fluffy pistachio cupcakes topped with a creamy cannoli frosting flavored with orange and lemon zest and micro chocolate chips! Cannoli cupcakes are always a crowd pleaser; add them to your list of favorite cupcakes.

Let’s discuss cannolis, guys. Cannolis are my absolute favorite dessert. I’m fortunate to have a terrific bakery down the street that produces excellent chocolate chip cannolis, as well as the renowned Mikes Pastry in Boston’s North End that I can swing by (and wait in an enormous line for) throughout the work day.

I say fortunate, but what I actually mean is screwed since I’m on a diet and cannolis are not diet-friendly.

However, they are conveniently available, and I don’t have to cook them at home. The only reason I don’t make them myself is because I have to deal with a pot of molten hot oil that will undoubtedly end up all over the countertops, the microwave, my arms, the cats, and that fox in the yard.

I’m afraid of hot oil, which usually makes things worse because I’m too cautious and drop the shells in for too long, or the oil is uneven, or whatever. It’s just terrible news, bears.

Thus, because of the oil, my arms, and that fox, I prefer to leave cannolis to the professionals. Me? Instead, I prefer to create cannoli cupcakes. Not just cannoli cupcakes, however. On top of light, fluffy, precisely green pistachio cupcakes, chocolate chip cannoli icing with undertones of lemon and orange zest.

I’ve never been a big fan of crushed pistachios on cannolis, but I really like the cannoli filling on top of pistachio-flavored cupcakes with some chopped pistachios on top.

Don’t attempt to cut them yourself with a knife; it’ll drive you insane. Put them in your food processor and pulse a few times to combine. These are the times when I’m perfectly OK with robots taking control.

I don’t claim to comprehend myself.

I even found myself smashing more pistachios and sprinkling them on top of the icing as a garnish. Well, I attempt to do everything carefully and delicately, as seen in the above picture, but I end up tossing toppings at the cupcakes to glue them to the edge, which makes me appear like I’m in a one-sided food war.

It was struck from the left, and it was hit hard:

You should see what’s going on in my kitchen. I haven’t done any Facebook Live recordings of myself preparing a dish since I’m a hot mess.

The cupcakes are light, but don’t worry about them being unable to sustain a tower of icing; they form an excellent foundation for it. High quality cake flour is one of the important factors in making this happen.

I exclusively use King Arthur Flour cake flour, which I highly suggest. Side note: they have no clue who I am; I am just a devoted admirer.

The frosting is light and easy to pipe, so it would look lovely on a cake (and I may or may not be doing that soon).

I hope you like these as much as I do.

Prep Time: 15mins
Cook Time: 20mins
Total Time: 35mins
Servings: 12cupcakes
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


Gorgeously green, light, fluffy pistachio cupcakes topped with a creamy cannoli frosting with hints of orange and lemon zest and mini chocolate chips!


  • tin for cupcakes


  • cupcake wrappers


  • The food processor


Pistachio Cupcakes

  • 1 cup shelled and split pistachios
  • 1 cup of cake flour
  • 1 tsp baking powder
  • teaspoonsalt
  • room temperature cupunsalted butter
  • a cup of granulated sugar
  • 2 room temperature eggs
  • 1 teaspoon pistachio flavour or 1 teaspoon pure almond extract
  • room temperature sour cream
  • cupmilk
  • I use 2 drops of this gel paste for green food coloring.

Cannoli Frosting

  • 15 oz. ricotta, drained
  • 8 ounces room temperature mascarpone cheese
  • a cup of confectioners’ sugar
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest
  • 1teaspoonvanilla
  • a cup of micro chocolate chips


Prepare the cupcakes

  • Preheat the oven to 350 degrees Fahrenheit. Set aside a muffin tray with 12 cupcake liners.
  • Pistachios in a food processor until crumbs but not too fine; you don’t want pistachio dust! As an example, see the image above. Set aside 1-2 tablespoons in a small dish (youll use these for garnish).
    1 pound pistachios
  • In a large mixing basin, combine flour, ground pistachios (save for the garnish), baking powder, and salt. Set aside.
    1 cup cake flour, 1 tsp baking powder, 1 tsp salt
  • In a separate large mixing basin, cream butter until smooth. Add the sugar and continue to beat until light and fluffy. Mix in the eggs, almond essence, sour cream, and milk.
    cup granulated sugar, 2 eggs, 1 tablespoon pure almond extract, cup sour cream, cup milk
  • Mix the dry ingredients into the liquid mixture (adding food coloring if required) on low speed until barely combined.
    Food coloring in the color green
  • 3 full You don’t want to totally fill the cups, but you do want to fill them very near if you want a good dome. If desired, top with some of the leftover crushed pistachios. Bake for 20 minutes, or until a toothpick inserted comes out clean.

    Fill each cupcake liner little more than halfway.

  • Let to cool in the pan for 5 minutes before transferring to wire racks to cool fully.

Prepare the frosting

  • 1 teaspoon vanilla, 4 cup confectioners sugar, 1 tablespoon orange zest, 1 tablespoon lemon zest

    Ricotta, mascarpone cheese, and confectioners sugar should be mixed and frothy in a large mixing basin. Combine the orange zest, lemon zest, and vanilla essence.
    15 oz. ricotta, 8 oz. mascarpone cheese, 3 oz.

  • 4 cup miniature chocolate chips

    After the cupcakes have fully cooled, place them in a piping bag fitted with the proper tip and apply frosting onto each one. Top with the saved ground pistachio and small chocolate chips. Serve and have fun!


Storage: Cupcakes can be stored in the fridge for up to 3 days and then brought to room temperature before serving, but I highly recommend consuming them the same day they are made.Preparing ahead of time: You could also make the frosting ahead of time and store in an airtight container in the fridge until you’ve made the cupcakes and are ready to serve – just give it a quick whip to fluff it back up before piping!

Nutrition Facts

Calories: 455kcal | Carbohydrates: 41g | Protein: 11g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 156mg | Potassium: 196mg | Fiber: 2g | Sugar: 21g | Vitamin A: 845IU | Vitamin C: 2mg | Calcium: 175mg | Iron: 1mg


What is cannoli cake made of?

Layers of rum-soaked vanilla buttermilk cake, creamy ricotta and mascarpone cannoli filling, rich chocolate ganache, and cinnamon and citrus kissed buttercream make up the Italian Cannoli Cake.

What kind of icing do you use on a cannoli cake?

This light, delicious cinnamon cake is filled with mascarpone and ricotta filling and coated with mascarpone frosting!

How do you thicken cannoli frosting?

Cornstarch may be added to the ingredients to thicken the cannoli filling. This Italian delicacy is created with fried pastry shells filled with a sweet ricotta cheese sauce that has been thickened with cornstarch.

Is cannoli filling unhealthy?

The worst: cannoli

The filling contains additional fat and calories in the form of ricotta cheese and sugar. As a finishing touch, dust the top with powdered sugar. Consider it a “once-in-a-blue-moon” dessert.

What is the inside of a cannoli made of?

The creamy filling is created with sugar and ricotta cheese, although mascarpone is sometimes added. Cannolis are often coated with powdered sugar after they are finished.

Does cannoli cake need to be refrigerated?

Is it necessary to refrigerate Cannoli Cake? Absolutely, because of the ingredients in the icing, this quick cannoli cake must be refrigerated. While chilling the cake, keep it in an airtight container.

Does a cannoli filled cake need to be refrigerated?

Is it necessary to keep my cannoli cake refrigerated? That certainly does. Remove it from the refrigerator approximately 30 minutes before serving to allow it to come to room temperature.

Are you supposed to drain ricotta cheese?

It is critical to drain the extra moisture from ricotta before using it in baked items. Soggy cheese results in dense pie crusts and cakes. Place a fine-mesh strainer fitted with cheesecloth over a bowl to drain thoroughly.

Is mascarpone or ricotta better for cannoli?

Cannoli are traditionally cooked with ricotta, but over time, people began to add mascarpone, which I thought was the ideal ingredient for this delicious dip. Mascarpone is an Italian cream cheese comparable to American cream cheese but richer and creamier due to the use of whole cream.

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