Preheat the oven to 350°F and line a 12 cup cupcake pan with cupcake liners.
Whisk the cake flour, baking powder, and salt together in a large bowl.
In a separate bowl, whisk the melted butter, sugar, eggs, and vanilla extract together until combined.
Stir in about half of the flour mixture, then stir in the milk and marsala wine. Then the rest of the flour mixture and mix until fully combined. The batter will be thin.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full). Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack. Let cupcakes cool completely before frosting.
Ricotta Frosting
Add the strained ricotta, mascarpone, powdered sugar, and vanilla to a large bowl. Using a hand mixer, whip the frosting until it's fully combined and smooth.
Frost cooled cupcakes. I used a 1M tip for these photos. Garnish with mini cannoli!
Since these have a ricotta frosting, they're best eaten the same day! But these cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving. Wait to top with mini cannoli until right before serving!
Notes
To strain the ricotta, place a strainer over a bowl and then lay a cheesecloth inside the strainer. Gently spread the ricotta into an even layer. Loosely cover the bowl with plastic wrap, and chill in the refrigerator. Let the ricotta cheese strain overnight (at least 8-12 hours).