Cannoli Cupcakes with Creamy Mascarpone Frosting
Experience the rich flavors of traditional cannoli in a cupcake form, topped with creamy mascarpone frosting. Perfect for family gatherings!
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 pinch salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cups buttermilk See substitution note for buttermilk.
For the Frosting
- 1 cups mascarpone cheese
- 0.5 cups heavy cream
- 0.5 cups powdered sugar
- 1 tsp vanilla extract
- to taste optional mini chocolate chips and chopped pistachios For garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare a cupcake tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate mixing bowl, beat the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition, then add the vanilla extract.
- Gradually add the dry mixture to the wet mixture alternating with buttermilk, starting and ending with flour. Mix until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for 5 minutes before transferring to a wire rack.
Frosting
- In a bowl, combine mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Whip until thick and creamy.
- Once the cupcakes are completely cooled, frost them generously with the mascarpone frosting.
- Garnish with mini chocolate chips or chopped pistachios if desired.
Notes
For best results, allow cooling completely before frosting to maintain texture. Store in an airtight container in the fridge for 3-4 days or freeze without frosting for up to 3 months.