Description
Delicious Cannoli Cupcakes that offer a charming twist on the classic dessert with creamy mascarpone frosting.
Ingredients
Scale
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup sugar
- 1/4 cup light brown sugar, loosely packed
- 6 tablespoons sour cream, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3 large egg whites, at 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, at room temperature
- 2 tablespoons water, at room temperature
- 2 cups mascarpone cheese, at room temperature
- 2 cups confectioners’ sugar, plus more for dusting cupcakes
- 1 teaspoon vanilla extract
- mini chocolate chips
Instructions
- Preheat the oven to 350 degrees F and prepare a standard cupcake pan with cupcake liners.
- In a large mixing bowl, cream the butter, sugar, and light brown sugar until light in color and fluffy, for 3 to 4 minutes. Add the sour cream and vanilla extract and mix until well combined.
- Add 1 of the egg whites and mix until well combined. Add the remaining 2 egg whites and mix until well combined. Scrape down the sides of the bowl as needed to ensure all the ingredients are well incorporated.
- Combine the flour, baking powder, cinnamon, and salt in a medium bowl. Combine the milk and water in a small measuring cup.
- Add half of the flour mixture to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add the remaining half of the flour mixture and mix until well combined, scraping down the sides as needed.
- Fill the cupcake liners about halfway with batter. Bake the cupcakes for 15 to 17 minutes, or until a toothpick inserted comes out with a few crumbs. Remove the cupcakes from the oven and allow them to cool for 2 to 3 minutes in the pan, then transfer to a cooling rack.
- To make the frosting, beat the mascarpone cheese, powdered sugar, and vanilla extract together on medium-low speed until smooth. Do not overbeat or mix on high.
- Pipe the frosting onto the cupcakes, top with mini chocolate chips, sprinkle with confectioners’ sugar, and store in the refrigerator until ready to serve. Serve at room temperature. Best eaten within 2 to 3 days.
Notes
- Mascarpone cheese should not be overbeaten to prevent separation.
- For best flavor, serve at room temperature.
- These cupcakes taste best within 2-3 days of baking.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg