Cassata Cupcakes: A Mini Delight Inspired by the Classic Dessert
Cassata cupcakes are a creative twist on the traditional Italian cassata cake.
These cupcakes pack the same flavor profile, sweetened ricotta cheese, candied fruits, a hint of citrus, and chocolate—into a neat, handheld treat.
You start with a light, spongy vanilla cupcake base that mimics the essence of sponge cake, then fill it with a creamy ricotta and chocolate chip mixture.
Topped with whipped cream or frosting and a garnish of candied fruit, these cupcakes offer layers of texture and flavor.
Baking Snapshot
| Prep Time | Cook Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 20 mins | 18–20 mins | ~40 mins | Dessert | Italian | 12 |
Ingredients & Alternatives
| Ingredient | Alternative |
|---|---|
| 1 cup all-purpose flour | Almond flour for gluten-free |
| 1 tsp baking powder | – |
| ¼ tsp salt | – |
| ½ cup unsalted butter (softened) | Coconut oil or margarine |
| ½ cup granulated sweetener | Erythritol for sugar-free |
| 2 large eggs | Flax eggs (for egg-free) |
| 1 tsp vanilla extract | Almond extract (for a twist) |
| ½ cup milk | Almond milk or coconut milk |
| 1 cup ricotta cheese | Mascarpone or cream cheese |
| ¼ cup mini chocolate chips | Dark chocolate shavings |
| 3 tbsp candied fruit (chopped) | Chopped dried fruits |
| Zest of ½ orange | Lemon zest for citrus variation |
| Whipped cream (for topping) | Cream cheese frosting |
Tools & Equipment
| Tool/Equipment | Alternative/Notes |
|---|---|
| Mixing bowls | Any large bowls will do |
| Electric mixer | Balloon whisk (manual option) |
| Muffin tin | Silicone cupcake molds |
| Cupcake liners | Parchment paper cups or greased tin |
| Piping bag (optional) | Ziplock bag with cut tip |
Let’s Start the Cassata Cupcake Journey
Before we get into the step-by-step process, make sure all your ingredients are at room temperature—especially the butter and ricotta.
This ensures a smooth batter and a velvety filling. Once your mise en place is set, follow along below.
### Mix the Dry Ingredients
In a medium bowl, combine 1 cup of all-purpose flour, 1 tsp of baking powder, and ¼ tsp of salt.
Stir with a fork or whisk to evenly distribute the leavening agent throughout the flour. Set aside.
### Cream Butter and Sweetener
In a large mixing bowl, beat ½ cup of softened unsalted butter with ½ cup of granulated sweetener until pale and fluffy.
This process takes about 2–3 minutes using an electric mixer on medium speed. The texture should be light, not greasy.
### Add Eggs and Vanilla
Crack in 2 large eggs, one at a time, beating well after each addition. Add 1 tsp of vanilla extract and mix until smooth.
Don’t rush this step; proper emulsification ensures a stable batter.
### Alternate Wet and Dry Additions
Add the dry flour mixture in thirds, alternating with ½ cup of milk.
Begin and end with flour. Mix until just combined—do not overmix or the cupcakes may turn out dense.
### Bake the Cupcakes
Line your muffin tin with cupcake liners. Spoon the batter evenly into 12 liners, filling each about 2/3 full.
Bake in a preheated oven at 350°F (175°C) for 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely on a wire rack.
### Prepare the Cassata Filling
In a small bowl, mix 1 cup of ricotta cheese with ¼ cup mini chocolate chips, 3 tbsp chopped candied fruit, and the zest of half an orange.
Stir until well incorporated and chill for 15–20 minutes.
### Core and Fill
Use a cupcake corer or a small spoon to remove the center of each cupcake. Fill the cavity with a generous spoonful of the chilled ricotta mixture.
### Decorate with Whipped Cream
Pipe or dollop whipped cream on top of each cupcake. For added flair, top with bits of candied fruit, mini chocolate chips, or orange zest.
Serving & Decoration Tips
- Serve Chilled or Slightly Cool: These cupcakes taste even better when slightly chilled.
- Garnish with Style: Add a single slice of candied orange or a mint leaf for a visual contrast.
- Perfect for Events: Ideal for Italian-themed dinners or celebrations, especially when served with espresso or a sweet liqueur.
Variations to Try
- Cassata Cupcakes with Sponge Base
Use sponge cake batter (whipped eggs and sugar method) to replicate traditional cassata more accurately. It gives a lighter, airier texture that pairs beautifully with the rich ricotta filling. - Chocolate Cassata Cupcakes
Add 2 tbsp cocoa powder to the dry mix and substitute some milk with strong coffee. It complements the ricotta and chocolate chip filling wonderfully. - Berry Cassata Cupcakes
Replace candied fruits with dried cranberries, blueberries, or chopped strawberries. Add a swirl of berry jam in the ricotta filling for a fruity burst. - Nutty Cassata Cupcakes
Add crushed pistachios or almonds to the ricotta mix and sprinkle some on top of the whipped cream for a satisfying crunch and earthy flavor.
Storing Tips
- Refrigerate: Store filled and frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freeze Base Only: You can freeze the unfilled, unfrosted cupcakes for up to 1 month. Thaw, fill, and decorate fresh.
Common Mistakes & Fixes
| Mistake | Fix/Prevention |
|---|---|
| Overmixing batter | Mix until just combined to avoid dense cakes |
| Ricotta too watery | Drain ricotta through cheesecloth beforehand |
| Cupcakes collapsing after baking | Don’t open the oven early; check after 18 min |
| Filling too runny | Chill before filling and use full-fat ricotta |
| Frosting melts too quickly | Use chilled whipped cream and avoid warm rooms |
Try making these delightful cassata cupcakes and experience the Italian dessert tradition in cupcake form.
Whether you’re recreating a memory or trying something new, don’t forget to leave a comment and share your version!
