Notes

• This recipe altered very slightly from Spoonful of Flavor. I added more cinnamon (1/2 teaspoon to her 1/4 teaspoon) because I prefer a stronger cinnamon flavor, but the original recipe is equally delicious (and my husband preferred hers!). 
• Please note that this recipe calls for most ingredients to be room temperature. Account for that in your preparation time -- these can't be made last-minute. I highly recommend pre-measuring all of your ingredients so you don't have to stop while baking.
• *Make sure you don't over-mix the frosting, or mix on high, or the frosting can separate, leaving it thin and watery. 
• These cupcakes need to be chilled, but served at room temperature (I took them out of the refrigerator 45 minutes before serving). 

CANNOLI CUPCAKES

INGREDIENTS

Cake

• 6 tablespoons unsalted butter (softened)
• 1/2 cup sugar
• 1/4 cup light brown sugar
• 6 tablespoons sour cream (at room temperature)
• 1 1/2 teaspoons vanilla extract
• 3 large egg whites (at room temperature)
• 1 1/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons milk (at room temperature)
• 2 tablespoons water (at room temperature)

Frosting

• 2 cups (16 ounces) mascarpone cheese (at room temperature)
• 2 cups powdered sugar (plus more for dusting cupcakes)
• 1 teaspoon vanilla extract
• 1/4 cup mini chocolate chips

DIRECTIONS

Cupcakes

• Preheat oven to 350F.
• Line cupcake pan (12 count).
• In the bowl of a stand mixer (with paddle attachment), combine butter, sugar, and beat until light in color and fluffy (3-4 minutes).
• Add sour cream and vanilla extract and mix until well-combined.
• Add 1 egg white and mix until well-combined.
• Add the 2 remaining egg whites and mix until well-combined.
• Combine flour, baking powder, cinnamon, and salt in a medium bowl.
• Combine milk and water in small bowl. 
• Add half the flour mixture to the batter and mix until well-combined. Scrape sides of bowl as needed to ensure all ingredients are incorporated.
• Add the milk mixture and mix until well-combined.
• Add the remaining flour mixture and mix until well-combined, scraping the sides of the mixer bowl as needed. 
• Fill cupcake liners 2/3 full.
• Bake 15-17 minutes (until toothpick comes out clean).
• Remove from oven, let rest for 2-3 minutes, then transfer cupcakes to wire rack to cool.

Frosting

• In stand mixer (with paddle attachment), beat mascarpone cheese, powdered sugar, and vanilla extract on medium-low until smooth.* 
• Pipe onto cupcakes. Top with mini chocolate chips and sprinkle with small amount of powdered sugar.