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French Vanilla Cannoli Cupcakes.
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5 from 5 votes

French Vanilla Cannoli Cupcakes

These super moist French Vanilla Cupcakes are light, fluffy, and dreamy! Enjoy them plain, or stuffed with Cannoli filling.
Prep Time5 mins
Cook Time18 mins
Decorating Time20 mins
Total Time43 mins
Course: Dessert
Cuisine: American
Keyword: Cannoli Cupcakes, French Vanilla Cannoli Cupcakes, French Vanilla Cupcakes
Servings: 24 cupcakes
Calories: 127cal
Author: Amy
Cost: $16

Equipment

  • Oven
  • 24-count cupcake tin
  • cupcake liners
  • Measuring cups & spoons 
  • pastry bag
  • Large star tip
  • paring knife

Ingredients

Base Cupcake Recipe

  • 15.25 ounces French Vanilla Cake Mix
  • 3.4 ounces vanilla pudding mix
  • 3 large eggs
  • 1 cup water
  • cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup sour cream

Cannoli Filling

  • 2.5 pounds Golden Cannoli Filling
  • ¼ cup mini chocolate chips
  • ¼ cup crushed walnuts
  • ½ cup sliced strawberries
  • ¼ cup maraschino cherries

Instructions

  • 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.

Notes

Nutritional values may vary and are only based on plain vanilla cupcakes. Values are meant to be a guide.

Nutrition

Serving: 1cupcake | Calories: 127cal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 164mg | Potassium: 28mg | Fiber: 1g | Sugar: 11g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg