Cannoli Cupcakes With Ricotta And Cream Cheese Frosting Recipes

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CANNOLI CUPCAKES



Cannoli Cupcakes image

These jumbo cupcakes feature a fluffy, creamy cannoli-like filling. White chocolate curls on top are the crowning touch.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 cupcakes.

Number Of Ingredients 9

1 package white cake mix (regular size)
3/4 cup heavy whipping cream, divided
1 cup ricotta cheese
1 cup confectioners' sugar
1/2 cup Mascarpone cheese
1/4 teaspoon almond extract
1/2 cup chopped pistachios
4 ounces white baking chocolate, chopped
White chocolate curls

Steps:

  • Prepare cake mix batter according to package directions. Fill paper-lined jumbo muffin cups three-fourths full. Bake according to package directions for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small bowl, beat 1/2 cup cream until stiff peaks form; set aside. In a large bowl, combine the ricotta cheese, confectioners' sugar, Mascarpone cheese and extract until smooth. Fold in pistachios and the whipped cream., Cut the top off each cupcake. Spread or pipe cupcakes with cheese mixture; replace tops. In a small saucepan, melt white baking chocolate with remaining cream over low heat; stir until smooth. Remove from the heat. Cool to room temperature. Spoon over cupcakes; sprinkle with chocolate curls. Refrigerate leftovers.

Nutrition Facts : Calories 786 calories, Fat 48g fat (21g saturated fat), Cholesterol 81mg cholesterol, Sodium 565mg sodium, Carbohydrate 78g carbohydrate (53g sugars, Fiber 1g fiber), Protein 13g protein.

EASY CANNOLI CUPCAKES



Easy Cannoli Cupcakes image

Found this on the back of a Pilsbury White Cake Mix and an easy and fast cupcake recipe using a cake mix. Prepare cupcakes as per your box instructions so will be additional ingredients per box instructions. I love the cupcakes, but also made some into mini loaf cakes to see how they'd turn out and those were fun too

Provided by Bonnie G 2

Categories     Dessert

Time 35m

Yield 24 Cupcakes, 24 serving(s)

Number Of Ingredients 7

15 ounces white cake mix, plus box ingredients
1 1/2 cups cold heavy cream
1 1/4 cups creamy vanilla flavored frosting
15 ounces ricotta cheese
1/2 teaspoon almond extract
chocolate curls
salted pistachios, chopped

Steps:

  • CUPCAKES: Prepare cake mix according to package baking instructions to make 24 cupcakes.
  • Cool completely.
  • Remove paper baking cups from cupcakes.
  • cut each cupcake horizontally into 2 layers.
  • FILLING and FROSTING:.
  • Beat cream in large bowl until stiff peaks from.
  • Beat in frosting, ricotta cheese and almond extract until blended.
  • PIPE:.
  • Pipe half of ricotta mixture onto bottom halves of cupcakes.
  • Replace cupcake tops.
  • Pipe remaining ricotta mixture on tops of cupcakes.
  • Garnish with chocolate and pistachos.
  • Chill until ready to serve.

Nutrition Facts : Calories 210, Fat 11.8, SaturatedFat 5.6, Cholesterol 29.8, Sodium 161.9, Carbohydrate 23.1, Fiber 0.2, Sugar 17.4, Protein 3.2

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