Saturday, June 15, 2024
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Cannoli Cupcakes – Gretchen’s Vegan Bakery

Cannoli Cupcakes are not only beautiful they are delicious!

The same awesome flavors of the traditional Italian Easter Cassata Cake Stuffed with vegan cannoli cream and a light brushing of rum syrup!

Cannoli Cupcakes


Cutest marzipan cake toppers are really simple to make

And add a stunning and elegant touch to these cannoli cupcakes!

Cassata Cupcakes

*sponsored~ Olive Nation is offering 20% off your order of anything (not just almond paste) just for checking out my recipe today!

Discount Code GVB20 at checkout!

And be sure to watch the full YouTube video tutorial for the making of all the components that go into this recipe!

Vegan Cassata Cake

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Notes for Success:

My yellow cake recipe listed below work great with a gluten free blend!
I’ve used Bob’s Red Mill AP Gluten Free blend many times with great results! *not sponsored!

In the video I mentioned that I thought it could use more sugar in the cannoli filling

But after one day in the refrigerator I changed my mind and decided that the 1 cup as listed below is the perfect amount of sweetness
These cupcakes were so much better on day two!

For those who are alcohol free you can simply omit the rum soak or try Ritual Zero non alcoholic rum! *not sponsored

For this cake project I used high quality Olive Nation products *sponsored


 check out Olive Nation for all the best ingredients to make this cake! Get 20% off your order by entering GVB20 at checkout!


Yield: 20 cupcakes

Cannoli Cupcakes

Cannoli Cupcakes

Prep Time
2 hours

Cook Time
25 minutes

Total Time
2 hours 25 minutes


For the Marzipan:

  • Almond Paste 7ounces (195g)
  • Confectioners Sugar 2 cups (240g)
  • Corn Syrup or Glucose Syrup 4 Tablespoons (60ml)
  • Rose extract *optional ½ teaspoon

For the Sweet Ricotta Filling:

  • Firm Tofu 1 package 14ounces (390g)
  • Confectioners Sugar 1 cup (120g)
  • Vegan Mini Chocolate Chips 1 cup (130g)
  • Orange zest 2 teaspoons
  • Vanilla bean paste extract 2 teaspoons
  • Vegan Whipped Cream 1 cup whipped volume

For the Rum Syrup:

  • Granulated Sugar ½ cup (100g)
  • Water ½ (118ml)
  • Rum 4 Tbs (60ml)
  • OR
  • Rum Extract 2 teaspoons (10ml)


  1. Preheat your oven to 350°
  2. Line your cupcake molds with paper liners
  3. Prepare the bakery style yellow cake recipe as instructed on that recipe post
  4. Divide the batter into the cupcake molds, filling 3/4 full
  5. Bake in the preheated oven for 20 minutes then turn the oven down to 300°F for another 5-10minutes or until the cakes are springy to the touch when you gently press the centers.
  6. The toothpick test is another good indicator of done-ness
  7. Cool in the pan until you can touch them without burning yourself, then flip them onto a cooling rack to cool the rest of the way
  8. Meanwhile prepare your favorite buttercream recipe and separate about ½ cup for the buttercream roses decoration *optional
  9. Next prepare the simple syrup by bringing the sugar & water to a boil in a small sauce pot
  10. Once it boils, let it boil for 1 minute then remove from heat and add optional rum or rum extract
  11. Set aside to cool
  12. Next make the Marzipan dough by combining the almond paste with the corn syrup in your mixer bowl and cream smooth
  13. Add the sifted confectioners sugar & rose extract *if using and mix until it comes together like a smooth pliable dough
  14. Wrap tightly with plastic wrap until ready to roll
  15. Roll the marzipan thin and cut out the cupcake toppers with a cookie cutter
  16. I used a blowtorch to lightly toast the edges of my marzipan decorations
  17. Next prepare the sweet ricotta cheese filling by gently squeezing out any excess water from the tofu (* I do not press it, just a gentle squeeze is good)
  18. Place it into your food processor and pulse until it resembles the thick creamy texture of ricotta cheese.
  19. Transfer the ricotta cheese to a large mixing bowl and add the sifted confectioners sugar, vanilla bean extract , orange zest and mini chocolate chips
  20. Whip the vegan whipped cream to medium peaks and fold into the ricotta cheese mixture
  21. Refrigerate until needed.
  22. Hollow out the cooled cupcakes and brush each one with about 1-2 tsps of the rum syrup
  23. Then fill them with about 2Tbs of the sweet ricotta filling
  24. Pipe a Buttercream ring onto the top and place the marzipan topper over that
  25. Pipe with chocolate decorations *optional & the roses with the remaining buttercream


cannoli Cupcakes must be kept refrigerated and will stay fresh for up to 5 days loosely wrapped to prevent drying.



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