These super moist French Vanilla Cupcakes are light, fluffy, and dreamy! Enjoy them plain, or stuffed with Cannoli filling.
Keyword: Cannoli Cupcakes, French Vanilla Cannoli Cupcakes, French Vanilla Cupcakes
24-count cupcake tin
Measuring cups & spoons
Large star tip
Base Cupcake Recipe
15.25ouncesFrench Vanilla Cake Mix
3.4ouncesvanilla pudding mix
2.5pounds Golden Cannoli Filling
¼cupmini chocolate chips
Preheat oven to 350° F. Line a 24-count cupcake pan with liners.
Add the cake mix, pudding pouch, eggs, oil, extract, sour cream, and water to a mixing bowl and whisk until mostly lump-free. There might be a few stray lumps and that is okay.
Pour batter into cupcake liners (24) and bake at 350 degrees F. for 16-18 minutes. Cupcakes will be springy, slightly golden-brown and a toothpick inserted into the center will come out clean.
Allow cupcakes to cool before using a paring knife to carefully cut a 1″ cone out of the center. This is only if you want a stuffed cupcake. If you prefer simply a topped cupcake leave them as-is. Decorate as desired.
Using a paring knife, carefully cut out a small 1" cone in the center of the cupcake. You want to go above ¾ of the way down into the cupcake.
Fill each cupcake with cannoli filling and bring design to a swirl. Top with your choice of nuts, strawberries, chocolate chips, etc.
These can be eaten plain, topped with filling, or frozen for later consumption. Refrigerate cannoli cupcakes for up to 3 days for best taste.
Nutritional values may vary and are only based on plain vanilla cupcakes. Values are meant to be a guide.