Raspberry Filled Cannoli Cupcakes (Edit recipe)

Cannoli cupcakes with raspberry filling are your new favorite cupcake! These homemade cannoli cupcakes are light and fluffy and perfect for a special occasion.

30 minutes

18 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	464
Fat:	21 g
Carbohydrates:	64 g
Protein:	7 g
Cholesterol:	22 g
Sodium:	163 mg
Fiber:	1 g
Sugars:	49 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 12

Ingredients

Cupcakes

1.25 cup All Purpose Flour
1.25 tsp Baking Powder
.25 tsp Salt
6 Tbsp Unsalted Butter, (room temperature)
.75 cup Granulated White Sugar
2 Tbsp Vegetable Oil
.5 tsp Almond Extract
2 whole Eggs
.5 cup Whole Milk

Cannoli Frosting

Raspberry Filling & Garnish

.75 cup Raspberry Preserves

Garnish

.5-.75 cup Organic Raspberries, for garnish
.5-.75 cup Semi-Sweet Mini Chocolate Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cupcakes

Preheat the oven to 350˚ and line a cupcake tin with liners or grease generously with butter or baking spray.
In a medium bowl, sift or whisk together the flour, baking powder, and salt.
In a separate large bowl, combine the butter, sugar, oil, and almond extract. Using a hand mixer, mix the ingredients on low until they are just combined. Increase the speed to high and beat for 3 minutes until light and fluffy.
Add in the eggs and mix until incorporated. Scrape down the sides of the bowl and continue to mix until everything is well combined.
Add half of the dry ingredients to the butter and sugar mixture and mix until incorporated. Add half of the milk in and mix together. Repeat with the remaining dry ingredients and then the remaining milk. Scrape down the sides of the bowl and mix until everything is well combined.
Divide the cupcake batter into the prepared pan and bake in the preheated oven for 15-18 minutes until the edges are golden brown and a toothpick comes out clean when inserted into the middle of a cupcake.
Let the cupcakes cool completely before filling and frosting.

Cannoli frosting

While the cupcakes are cooling, combine all of the ingredients for the frosting together in a medium bowl. Mix on medium speed with a hand mixer for 2 minutes until everything is well combined. Place the frosting in the fridge until ready for use.

Assembly

When the cupcakes have cooled completely, remove part of the center of the cupcake using a large piping tip or a small spoon.
Fill the inside of the cupcakes with approximately 1 Tablespoon of the raspberry preserves.
Using a piping bag with a large open tip or a baking scoop, add the frosting to the top of the filled cupcakes.
Garnish cupcakes with fresh raspberries and a sprinkling of mini chocolate chips.

Notes

Frosting - For a thicker frosting, strain the ricotta cheese in cheesecloth overnight to remove as much excess moisture as possible. Fruit - Try different types of preserves or jams in the filling for these cupcakes like blackberry, strawberry, blueberry, or even cherry. Boxed mix - Add ¼ teaspoon almond extract to the batter of a boxed mix.