This was not as simple as I thought it would be, and I blame it all on the cheese.

I made a dense, white cupcake because the ricotta cream filling would probably turn a normal cupcake into goo.

The filling was a Pain in the A$#. I inserted a large tip into the center of the cake, created a hole, then filled the cupcake center with the ricotta filling. Once chilled, I frosted them with the filling to finish.

I can tell you what I put in it to taste like cannoli, but the ratios were truly trial and error so I cannot give a recipe. All I know is, the final product tastes kick ass so try and remember to use all of these things (cinnamon is a must!), and make sure you get ALL of the liquid out of the ricotta. Seriously, this stuff is runny and that’s what my main issue was. But the final product is wonderful. If you google REAL Italian recipes, I’m sure you will find an easier way to do it than I did! Must haves (good luck to you):