Holy Cannoli Cupcakes Recipe

Holy Cannoli Cupcakes

Ben Fink


  • 1 1/2 cup  all-purpose flour
  • 1 cup  granulated sugar
  • 1 1/2 teaspoon  baking powder
  • 1/4 teaspoon  salt
  • stick unsalted butter, at room temperature, cubed
  • 1/2 cup  low-fat plain yogurt
  • large egg plus 2 large egg yolks, at room temperature
  • 1 teaspoon  vanilla extract

Oh, do I love cannoli, but the shells can be a huge pain to make. They take so long, they have to be just right, and when they break, it's game over. So one day when my girls and I were baking cupcakes (for Milania to take to school for her birthday), we decided to make a cannoli cupcake. It's really a regular cupcake, filled with cannoli cream, and then topped with a special chocolate frosting.

I'm proud of my homemade cupcake recipe for three reasons: There's no vegetable oil in it, it's fairly light (½ cup yogurt and ½ cup butter instead of the traditional 1 cup butter), and you can whip up the batter in a snap in a single bowl. All the dry ingredients get mixed together and then all the wet ones get added in.


Position a rack in the center of the oven and preheat to 350 degrees.

Put paper liners in a standard 12-cup muffin pan. In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter, yogurt, egg, egg yolks, and vanilla extract. Mix with an electric mixer on medium speed for 3 minutes, occasionally scraping down the sides of the bowl with a rubber spatula.

Divide the batter evenly among the cups. Bake until the cupcakes are golden brown and a wooden toothpick inserted in the center of a cupcake comes out clean, 20-25 minutes. Remove from the oven and let cool in the pan for 5 minutes.

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