Recipes // Desserts // Holy Cannoli Cupcakes

Holy Cannoli Cupcakes



  • 1 /12 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, cubed, at room temperature
  • 1/2 cup lowfat plain yogurt
  • 1 large egg plus 2 large egg yolks, at room temperature
  • 1 teaspoon vanilla extract


  1. Position a rack in the center of the over and preheat oven to 350 degrees F.  Have your littlest helper put paper liners in a standard 12-cup muffin pan.
  2. To make the cupcakes: In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.  Add the butter, yogurt, eggs and yolk, and vanilla.  Mix with an electric mixer on medium speed for 3 minutes (set a timer), occasionally scraping down the sides of the bowl with a rubber spatula.  Divide the batter evenly among the cups.
  3. Bake until the cupcakes are golden brown and a wooden toothpick inserted in the center of the cupcake comes out clean, 20-25 minutes.  Cook in the pan for 5 minutes.

Teresa’s Tip:
If you really miss the crunch of the shell, you can roll out a pre-made pie crust, cut out little circles, dust them in sugar, and bake them.  Then stick them on top of your cupcakes for a yummy “spoon.”

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