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Cannoli Cupcakes

Delicious cupcakes that combine the classic flavors of cannoli in a tender cinnamon-spiced cake topped with rich mascarpone frosting and mini chocolate chips.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Treat
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1/2 cup unsalted butter, room temperature Must be softened for optimal texture
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/3 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 3 large egg whites
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 2 tablespoons water
For the Mascarpone Frosting
  • 8 ounces mascarpone cheese, softened Can substitute with cream cheese for a tangier flavor
  • 1 1/2 cups confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup mini chocolate chips Plus extra for topping

Method
 

Preparation
  1. Preheat your oven to 350°F and line a standard 12-cup muffin pan with cupcake liners.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until pale and fluffy.
  3. Add sour cream and vanilla extract to the butter mixture, then incorporate egg whites one at a time.
  4. In a separate bowl, whisk together flour, baking powder, cinnamon, and salt. Stir together milk and water in a measuring cup.
Baking
  1. Mix half of the dry ingredients into the wet mixture, followed by the milk-water blend, and then the remaining dry ingredients.
  2. Divide the batter among the cupcake liners, fill each about halfway, and bake for 15 to 17 minutes until a toothpick comes out clean.
  3. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. In a clean bowl, beat together mascarpone cheese, confectioners' sugar, and vanilla extract until smooth.
  2. Fold in mini chocolate chips by hand.
  3. Once the cupcakes are completely cooled, frost them using a piping bag or spatula and decorate with extra mini chocolate chips and a dusting of confectioners' sugar.

Notes

For best results, ensure all ingredients are at room temperature before starting. Store leftovers in an airtight container in the refrigerator for up to three days.