✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,371 meals in our database🧾 Macros sourced from Dinnerly🔄 Availability checked weekly
Nutrition per serving
Protein4% · 4.0g
Carbs44% · 44.0g
Fat52% · 23.0g
1.1g
Protein / 100 cal
Per serving, as packaged by Dinnerly. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
0th pctl
More protein than 0% of 1,366 meals
Protein density
1.1g /100cal
Leaner than 0% of meals
vs Other average
49% lighter
This380
Avg747
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Low carb✕ Keto-friendly✓ Under 500 cal
Allergens & dietary
Contains⚠ Egg⚠ Milk⚠ Soy⚠ Wheat
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
3 oz mascarpone Milk
1 orange
¼ oz ground cinnamon
2½ oz confectioners' sugar
3 oz chocolate chips MilkSoy
6 oz yellow cake mix EggMilkSoyWheat
How to make it
1
Prep ingredients. Preheat oven to 350ºF with a rack in the center. Line a 6-cup cupcake tin with paper liners or coat with butter. In a medium bowl, add mascarpone and 4 tablespoons unsalted butter; set aside to soften at room temperature until step 4.
2
Prep cupcake batter. In a separate medium bowl, whisk to combine yellow cake mix, zest from half the orange, 1 large egg, and ½ cup water. Evenly spoon batter into prepared cupcake tin.
3
Bake cupcakes. Bake cupcakes on center oven rack until lightly golden and a toothpick inserted into the center comes out clean, about 15 minutes. Remove from oven and let cool completely before prepping frosting.
4
Prep frosting. Once cupcakes cool, add a generous pinch of cinnamon to bowl with softened mascarpone and butter. Using an electric mixer, beat on medium speed until combined, 1 minute. Add confectioners' sugar; mix on lowest speed until fully combined (frosting may look curdled at this stage). Increase speed to medium-high; beat until frosting is light and fluffy, 2–3 minutes.
5
Frost & serve. Coarsely chop chocolate chips, if desired. Spread frosting over cupcakes. Top each cannoli cupcake with a pinch of cinnamon. Finely grate remaining orange zest and sprinkle chocolate chips over top. Enjoy!
6
Make it ahead!. If you want to save time on prep, make the frosting ahead of time! Store in an airtight container in the fridge for up to 3 days. When ready to use, let it come to room temperature and rewhip with an electric mixer until light and fluffy.
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Values are per serving, as published by the meal provider. Saturated fat and sugars are not reported by this provider and oils, salt & pepper added at home are not included.
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