Cannoli cupcakes feature a delicate cinnamon-infused cake topped with a luscious mascarpone frosting, making them an irresistible treat!
INGREDIENTS
For the Cupcakes:
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, loosely packed
- 6 tablespoons sour cream, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3 large egg whites, 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, room temperature
- 2 tablespoons water, room temperature
For the Cannoli Frosting:
- 2 cups mascarpone cheese, room temperature
- 2 cups confectioners’ sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- Mini chocolate chips
INSTRUCTIONS
- Preheat & Prepare
Preheat your oven to 350°F (175°C) and line a standard cupcake pan with liners. - Make the Cupcake Batter
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3 to 4 minutes. Mix in the sour cream and vanilla extract until fully incorporated. - Add the Eggs
Add one egg white and mix until combined, then add the remaining two egg whites and beat until smooth. Scrape down the sides of the bowl as needed. - Incorporate Dry & Wet Ingredients
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. In a small cup, mix the milk and water. Gradually add half of the dry ingredients to the batter, mixing until combined. Pour in the milk mixture and mix again. Finally, add the remaining dry ingredients and mix until smooth. Scrape down the sides to ensure everything is well blended. - Bake the Cupcakes
Fill each cupcake liner halfway with batter. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cupcakes cool in the pan for 2 to 3 minutes, then transfer them to a wire rack to cool completely. - Prepare the Frosting
In a mixing bowl, beat the mascarpone cheese, confectioners’ sugar, and vanilla extract on medium-low speed until smooth. Be careful not to overmix, as mascarpone can become thin and watery if beaten too much. - Decorate & Serve
Pipe the frosting onto the cooled cupcakes and sprinkle with mini chocolate chips. Dust with additional confectioners’ sugar. Store cupcakes in the refrigerator and bring to room temperature before serving. Best enjoyed within 2 to 3 days.
Recipe adapted from Simply Beautiful Homemade Cakes by Lindsay Conchar.
