Description
Delightful Cannoli Cupcakes that capture the classic Italian dessert in a soft, fluffy form, filled with creamy ricotta and chocolate chips.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup ricotta cheese
- 1/2 cup mini chocolate chips
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line your muffin tin with cupcake liners.
- Mix the flour, baking powder, baking soda, and salt in a large bowl until well combined.
- Cream the softened butter and sugar until light and fluffy using an electric mixer.
- Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
- Combine the dry ingredients alternately with the buttermilk until just combined.
- Fold in the ricotta cheese and mini chocolate chips gently.
- Fill the cupcake liners about 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack before dusting with powdered sugar.
Notes
For a lighter option, replace ricotta with Greek yogurt or use dairy-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cannoli, cupcakes, Italian dessert, sweet treat, baking