Cannoli cupcakes. Cannoli Cupcakes combine two of the best desserts in the world (cupcakes and cannoli) to make one unforgettable indulgence! You get a perfect vanilla cupcake topped with a ricotta cannoli filling and a. These cannoli cupcakes from Delish.com are an Italian food lovers dream.

Cannoli cupcakes are inspired by the popular Italian dessert. Moist cinnamon cupcakes, topped with fluffy mascarpone buttercream and a sprinkling of chocolate chips and powdered sugar. Cannoli cupcakes are made with light cinnamon cake and a creamy mascarpone frosting to create With everything from Red Wine Chocolate Cake to these Cannoli Cupcakes, you will want to make a. You can cook Cannoli cupcakes using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Cannoli cupcakes

1. Prepare box of cake mix, plus ingredients called for on the box.
2. You need 1/2 c. of butter, softened.
3. It’s 8 oz. (1 block) of cream cheese, softened.
4. Prepare 1/2 c. of whole milk ricotta cheese.
5. It’s 3 c. of powdered sugar.
6. You need 1 tsp. of pure vanilla extract.
7. Prepare 1/4 tsp. of cinnamon.
8. You need 1/4 tsp. of kosher salt.
9. Prepare 1/3 c. of mini chocolate chips.
10. Prepare 1/2 c. of chocolate chips.

Prepare batter according to package instructions. Divide batter between cupcake liners and bake until a toothpick inserted into. Chocolate covered cannoli cupcakes are a delicious and impressive dessert. Cannoli Cupcakes – Spoonful of Flavor.

Cannoli cupcakes instructions

1. Preheat oven to 350°. Line two 12-cup cupcake pans with cupcake liners.
2. Prepare batter according to package instructions. Divide batter between cupcake liners and bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes..
3. Let cupcakes cool completely. Meanwhile, make frosting: In a large bowl, beat together butter, cream cheese, and ricotta until fluffy. Add powdered sugar, vanilla, cinnamon, and salt and beat until smooth and fluffy. Fold in mini chocolate chips..
4. Transfer the frosting to a large pastry bag (or resealable plastic bag) cut with a large tip. Using a teaspoon, scoop out the middle of each cupcake to create a small well. Pipe the frosting onto each cupcake, filling the wells.
5. Using 50 percent power and working in 30-second increments, microwave chocolate chips until the chocolate has just melted. Let cool slightly. Spoon the melted chocolate on top of the frosting.
6. Let chocolate set slightly then serve..

Cannoli cupcakes are made with light cinnamon cupcakes and a creamy mascarpone frosting to create a treat that you won't be able to resist! Just as yummy as cannoli purchased in an Italian bakery (but much easier to make), these sweet, tender cupcakes are topped with a frosting made with ricotta cheese. A delicious orange scented cupcake filled with my easy cannoli filling and topped with a super simple cocoa whipped cream! Be the first to review this recipe. Generously pipe remaining frosting onto tops of cupcakes.

Lime Cupcakes with Coconut Frosting.

You can cook Lime Cupcakes with Coconut Frosting using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Lime Cupcakes with Coconut Frosting

1. Prepare of For the cupcakes:.
2. Prepare 150 g of dairy free spread.
3. You need 150 g of caster sugar.
4. It’s 3 of eggs.
5. It’s 150 g of gluten free self raising flour.
6. You need of zest of one lime.
7. Prepare of For the frosting:.
8. Prepare 150 g of dairy free spread.
9. Prepare 150 g of icing sugar.
10. You need 2 of tsps dessicated coconut.

Lime Cupcakes with Coconut Frosting step by step

1. Preheat the oven to 180 oC Beat together the dairy free spread and caster sugar until light and fluffy Beat in the eggs one at a time Stir in the flour and lime zest.
2. Divide between 9 muffins cases and bake for 20 minutes Remove from the oven and allow to cool completely.
3. Make the frosting by beating together the dairy free spread, icing sugar and coconut until light and fluffy Pipe onto the cupcakes.

Easy Chocolate Cupcake.

You can have Easy Chocolate Cupcake using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Easy Chocolate Cupcake

1. You need 1.5 cup of all purpose flour.
2. It’s 0.25 cup of unsweetened cocoa powder.
3. It’s 0.5 teaspoon of baking soda.
4. Prepare 0.5 teaspoon of salt.
5. It’s 1 cup of sugar.
6. Prepare 1 teaspoon of vanilla extract.
7. You need 1 tablespoon of apple cider vinegar or white vinegar.
8. You need 6 tablespoon of vegetable oil.
9. Prepare 1 cup of water.

Easy Chocolate Cupcake step by step

1. Preheat the oven to 375°F and line a muffin tin with cupcake liners..
2. Mix all the dry ingredients. Sift and stir it until well combined..
3. Mix all the wet ingredients until well combined..
4. Pour the wet ingredients to dry ingredients. Stir it until well combined (be careful not to overmix)..
5. Pour the batter into cupcake liners about 3/4 full..
6. Bake for 18 to 20 minutes or until skewer inserted into the cupcake in the middle of the tray comes out clean..
7. Originally this recipe using an 8 inch cake pan. If you do, bake the cake for 35 to 40 minutes..

Pineapple upside down cupcakes. These cupcakes are made with pineapple cake mix, crushed pineapple, and brown sugar. Everyone loves cupcakes, and no one can resist pineapple upside-down cake. We've found a way to brings these favorites together in a sure-to-please treat.

These Pineapple Upside Down Cupcakes have been calling to me for years. Try not to burn the top of your mouth off eating them straight out of the oven. Pineapple Upside Down Cupcakes – one of those good old fashioned recipes like your mom or grandma used to make, but they've been slightly modernized since they are made in cupcake form. You can have Pineapple upside down cupcakes using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pineapple upside down cupcakes

1. It’s 1/2 cup of brown sugar.
2. You need 1/4 cup of butter melted.
3. You need 2 cans (8 oz) of each pineapple tidbits.
4. It’s 1/2 cups of chopped pecans.
5. Prepare 1 cup of boiling water.
6. It’s 1 package (3 oz) of lemon jello.
7. It’s 1 package of 2 layer size yellow cake mix.
8. It’s 4 of eggs.
9. You need 2/3 cups of oil.
10. It’s 2 teaspoons of lemon zest.
11. Prepare 12 of maraschino cherries halved.

We all know and love the classic pineapple upside-down cake. It's easy to make, but always gets a wow from your Then, when it's flipped over you have a perfectly-shaped pineapple upside-down cupcake. In order to make sure the decadent brown sugar syrup doesn't stick to the bottom of the. Check them out and give them a try!

Pineapple upside down cupcakes instructions

1. Heat oven to 350.
2. Mix sugar and butter in medium bowl stir in pineapple and nuts place cherry half cut side up in center of each of 24 paper lined muffin cups cover with pineapple mixture.
3. Add boiling water to dry gelatin mix stir 2 min till completely dissolved cool 10 min.
4. Beat remaining ingredients in large bowl with mixer until well blended add gelatin mix well spoon over pineapple mixture in muffin cups cups will almost be completely full.
5. Bake 15 to 18 min or until toothpick inserted in center comes clean cool in pans 19 min remove from pans to wire racks cool completely invert onto plates just before serving remove paper liners..

The BEST pineapple upside down cake recipe EVER! It has a caramel topping with pineapple rounds over a dense cake with almond flour. The single most requested cake at our family and friend gatherings is my father's homemade pineapple upside down cake. Sweet and simple pineapple upside down-cupcakes made entirely from scratch (don't worry, they're easy!). With fluffy vanilla cupcake bases topped off with caramelized pineapple and maraschino cherries, these are a great new way to enjoy a classic recipe!

Jam filled Red Velvet cupcakes.

You can cook Jam filled Red Velvet cupcakes using 4 ingredients and 1 steps. Here is how you achieve it.

Ingredients of Jam filled Red Velvet cupcakes

1. You need of Ready made RCV cupcakes.
2. It’s bag of Piping.
3. Prepare of Strawberry Jam.
4. You need of Butter cream and sprinkles.

Jam filled Red Velvet cupcakes instructions

1. Make a holes in your cakes, insert the jam with a help of a piping bag, decorate with butter cream and sprinkles and enjoy with your visitors during this festive season… Eid Mubarak..

Red Velvet Cupcakes – Vegan.

You can have Red Velvet Cupcakes – Vegan using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Red Velvet Cupcakes – Vegan

1. Prepare 1 Cup of Milk Non Dairy (Coconut milk).
2. Prepare 1 Teaspoon of Vinegar.
3. It’s 1.25 Cups of All purpose flour.
4. You need 1 Cup of Sugar Powdered.
5. Prepare 2 Tablespoons of Cocoa.
6. It’s 1/2 Teaspoon of Baking powder.
7. Prepare 1/2 Teaspoon of Baking soda.
8. Prepare 1/2 Teaspoon of Salt.
9. It’s 1/3 Teaspoon of Oil.
10. It’s 2 Tablespoons of Red food colour.
11. You need 2 Teaspoons of Vanilla extract.

Red Velvet Cupcakes – Vegan step by step

1. Preheat oven to 180 degree. Line cupcake pans with paper liners..
2. Mix milk and vinegar and allow it to curdle..
3. Sift flour,cocoa,sugar,baking powder,baking soda and salt..
4. Once milk curdles add food colour and vanilla extract. Mix the dry and wet ingredients till there are no lumps. DONT beat or overmix it..
5. Spoon cupcake batter into paper liners until 3/4 full..
6. Bake for 15-20 minutes or until toothpick inserted in center comes out clean..
7. Once cupcakes are completely cooled, frost with your favorite frosting recipe.I used cream cheese frosting as it goes well with the Red Velvets :-).

Pineapple Stuffing "Cupcakes"with Cinnamon Buttercream Drizzle.

You can have Pineapple Stuffing "Cupcakes"with Cinnamon Buttercream Drizzle using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pineapple Stuffing "Cupcakes"with Cinnamon Buttercream Drizzle

1. Prepare 1/2 cup of margarine.
2. Prepare 1 cup of sugar.
3. Prepare 4 of eggs.
4. Prepare 5 of slices white bread cubed.
5. It’s 20 oz of can of crushed pineapple drained.
6. Prepare 1/4 cup of prepared buttercream icing(I used Duncan Hines).
7. You need 1 tbsp of milk.
8. You need 1/2 tsp of cinnamon.

Pineapple Stuffing "Cupcakes"with Cinnamon Buttercream Drizzle instructions

1. Preheat oven to 350..
2. Cream margarine and sugar..
3. Add eggs one at a time until incorporated well..
4. Mix in cubed bread and drained pineapple..
5. In a well sprayed muffin tin spoon pineapple stuffing mix 3/4 full. Bake 20-25 minutes or until butter knife inserted comes out clean..
6. Warm icing,milk and cinnamon in microwave on 10 second intervals until a "drizzle consistency" is achieved..
7. Remove from a muffin pan, plate and drizzle with icing. Enjoy!!.

Easy Lemon Shell Cupcakes. These are my favorite lemon cupcakes. They are moist, tender, have the perfect balance between sweetness and tanginess, and are bursting with lemon flavor. These cupcakes are moist, delicate, and full of lemon flavor.

A great lemon muffin recipe, too. Easy homemade Lemon Cupcakes with lemon cream cheese frosting have the perfect balance of sweet and tanginess and are perfect for spring, Easter, or These Lemon Cupcakes would be perfect for ANY spring or summer festivity. Easter or Mother's Day would be particularly perfect, even a baby. You can have Easy Lemon Shell Cupcakes using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Easy Lemon Shell Cupcakes

1. Prepare of cakes.
2. Prepare 1 box of your favorite white or yellow boxed cake mix.
3. You need 1/2 cup of fresh lemon juice.
4. It’s 1 of the needed ingredients for the cake mix.
5. It’s 10 of medium lemons Squeezed of juice and clean the shells a bit with a teaspoon..
6. It’s 1 of Make Lemonade with the juice …Saving 1/2 cup to use in the cake per instructions… Save the Shells for Cupcake holders. I also added lemon juice to the frosting. Frosting was a combo of leftover Lemon frosting and I whipped that with a bought tub of le.

Cupcakes are easy to make and yummy. You can have them in various flavours – vanilla, lemon, chocolate, almond, red velvet… You can also use any frosting you like – butter cream, cream cheese…Add a few drops of food colouring and you have fancy looking cupcakes. Lemon drizzle cupcakes that are easy to make and absolutely jam-packed with flavour. Rather than creating a simple lemon sponge I'd thought I'd go one step further and turn them into lemon drizzle cakes.

Easy Lemon Shell Cupcakes step by step

1. Mix cake ..using 1/2 cup lemon juice with half of the liquid called for in the directions. Set the lemon cups in the muffin pan and fill to one third full with the cake mix batter …Place in preheated oven per directions…bake per directions. Mine tested done at 23 min at 350°F. I also had enuf batter leftover to make a small cake..
2. I used Meyer Lemons fresh picked from my tree. Well washed before squeezing. I also found the cooked shells quite edible. Cooked they are soft. I didn't think they were bitter either….Meyers are thin skinned and much sweeter than regular lemons..
3. .

The addition of the drizzle makes the cakes beautifully moist and jam-packed full of flavour. Try our easy lemon cakes, lemon tarts and lemon meringue pie recipes for the best lemon desserts. These cute little lemon cupcakes would work equally well for a kids party, baby shower or just a A crisp shortcrust shell is filled with lemon curd and a rich egg and ground almond sponge. These easy lemon cupcakes from scratch are super moist and burst with lemon flavor. Top them with vanilla mascarpone cream cheese frosting or use any If you want these easy lemon cupcakes hold their shape nicely, you should use a muffin tray.

Oreo Cupcakes.

You can cook Oreo Cupcakes using 14 ingredients and 1 steps. Here is how you achieve it.

Ingredients of Oreo Cupcakes

1. You need of For the cupcakes.
2. You need 1 box of Triple chocolate cake mix.
3. Prepare 1 cup of Vegetable oil.
4. It’s 1 box of Large box of unprepared chocolate pudding.
5. It’s 1 cup of Sour cream.
6. Prepare 4 of Eggs.
7. You need 1/2 cup of Water.
8. You need 1 cup of Semi-sweet chocolate chips.
9. Prepare 6 of Very Chopped Oreos.
10. Prepare of For the frosting.
11. You need 8 oz of Box of cream cheese (room temp).
12. You need 4 cup of Powdered sugar.
13. It’s 1 tbsp of Vanilla.
14. It’s 1 packages of 8oz cool whip (thawed).

Oreo Cupcakes step by step

1. 1. Preheat oven to 350°F 2. Mix together the cake mix, oil, unprepared pudding, sour cream, eggs, and water. Then add in chocolate chips and finely chopped Oreos. 3. Bake in cupcake liners for about 18 mins. 4. While the cupcakes cool, make the frosting. 5. Beat the cream cheese and vanilla together until smooth and fluffy. Slowly add in the sugar while continuing to mix the cream cheese mixture. 6. On a low speed, add in the cool whip. 7. You may need to allow the frosting to set up in the refrigerator while the cupcakes continue to cool. Make sure the cupcake are all the way cool before adding frosting. 8. Put your frosting in a pastry bag. 9. Stick the point of the pastry bag into the cupcake and squeeze a little frosting into the center. You will see the cupcake puff up. 10. Then frost the cupcakes like normal and sprinkle with crushed Oreo.11. If you’d like, stick a piece of leftover Oreo in the frosting, for a little flair and extra cookie goodness..

Fudge Swirled Oreo Bottom Cheesecake Cupcakes.

You can have Fudge Swirled Oreo Bottom Cheesecake Cupcakes using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Fudge Swirled Oreo Bottom Cheesecake Cupcakes

1. Prepare 18 of double stuff Oreos.
2. Prepare 2 (8 oz) of packets cream cheese.
3. Prepare 1/2 cup of sugar.
4. It’s 2 of large eggs.
5. It’s 1/2 cup of sour cream.
6. It’s 1/2 tsp of vanilla extract.
7. Prepare pinch of salt.
8. It’s of Hot fudge sauce (If do not want to make you can use Nutella).
9. You need 1/2 cup of butter.
10. You need 1/3 cup of unsweetened cocoa powder.
11. You need 2/3 cup of milk chocolate chips.
12. You need 2 cups of sugar.
13. It’s 1 (12 oz) of can evaporated milk.
14. It’s 1 tsp of vanilla extract.

Fudge Swirled Oreo Bottom Cheesecake Cupcakes instructions

1. Pre heat over 275. Line muffin tin with 18 cupcake liners. Place an Oreo in the bottom of each one..
2. In a large bowl, beat cream cheese and sugar together until smooth. Beat in vanilla, eggs, sour cream and salt. Beat until smooth. Put to side..
3. To make hot fudge sauce combine in a medium saucepan butter,cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat..
4. Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly..
5. Remove from heat add vanilla. Pour mixture into a blender and blend the mixture for 2 minutes. Pour into a heat safe container to store. Worth making for the cupcakes!!!!!.
6. Now add a tbsp of the cheesecake batter to each muffin cup. Place a tsp of the hot fudge next, then top off with cheesecake batter. Take a toothpick (I used a straw) and swirl the fudge into the cheesecake mix..
7. Bake for 22-25 minutes until filling is set. Cool completely in the tin before removing. Store in refrigerator. Again, these are delicious!!!! Enjoy!.