Neapolitan Cupcakes

Chocolate, vanilla, and strawberry—why settle for one when you can have all three in a single bite? That’s the magic of Neapolitan cupcakes. Inspired by the classic tri-flavored ice cream we all loved growing up, these cupcakes are a fun, colorful treat that gives you the best of every world. They’re layered, nostalgic, and guaranteed to stand out on any dessert table.

What makes Neapolitan cupcakes extra special is how the flavors come together. You get the rich depth of chocolate, the creamy sweetness of vanilla, and the fruity pop of strawberry—all beautifully balanced in one cupcake. And let’s be honest, they’re also super pretty. Whether you’re baking for a party, a bake sale, or just to treat yourself, these cupcakes bring a little extra charm and flair.

Each bite takes you on a mini flavor journey. The chocolate base gives that fudgy satisfaction, the vanilla keeps things smooth and mellow, and the strawberry swirl or frosting ties it all together with a sweet, berry-kissed finish. They’re not only delicious but also fun to make. Layering the batters and watching them bake up into perfect little tri-color cupcakes adds a creative twist to your usual baking routine.

If you’ve never tried baking Neapolitan cupcakes before, now’s the perfect time. They’re easier than they look, and once you make them, you’ll wonder why you didn’t do it sooner. Ready to bake something that’s as fun to look at as it is to eat? Let’s get into it!

Why You’ll Love It

• Triple Flavor Delight: Get the best of all worlds—chocolate, vanilla, and strawberry—in every single bite. It’s like having three desserts in one!
• Eye-Catching Layers: The tri-color look makes these cupcakes a showstopper at parties, birthdays, or anytime you want to impress without much extra effort.
• Nostalgic Vibes: Inspired by the classic Neapolitan ice cream, these cupcakes bring a wave of childhood memories with a grown-up twist.
• Perfect for Any Occasion: Whether you’re baking for a crowd or just treating yourself, these cupcakes are versatile, fun, and always a hit.
• Customizable and Fun to Make: You can swirl the layers, stack them neatly, or get creative with the frosting—there’s no wrong way to enjoy them!

Ingredient List

For the Cupcake Batter

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk

For the Chocolate Layer

• 2 tbsp unsweetened cocoa powder
• 1 tbsp milk

For the Strawberry Layer

• 2 tbsp strawberry puree or jam
• 2–3 drops red or pink food coloring (optional)
• ¼ tsp strawberry extract (optional but recommended)

For the Frosting

• 1 cup unsalted butter, softened
• 3–4 cups powdered sugar
• 2–3 tbsp heavy cream or milk
• ½ tsp vanilla extract
• 1 tbsp strawberry puree or jam
• 1 tbsp cocoa powder

Ingredient Notes

• Unsalted butter: Always go with unsalted so you can control the salt level in the recipe.
• Strawberry puree: I like using fresh or frozen strawberries blended until smooth. Jam works too, but go for one with real fruit.
• Cocoa powder: Use a good-quality unsweetened cocoa—this is where the chocolate flavor really shines.
• Food coloring: Totally optional, but it helps make the strawberry layer pop. Gel-based food coloring works best for vibrant color without thinning the batter.
• Strawberry extract: If you want a stronger strawberry flavor, especially when using jam, a tiny bit of extract goes a long way.

Kitchen Equipment Needed

• Mixing bowls: For separating and flavoring the batters—one for each layer.
• Electric mixer or hand mixer: Makes creaming the butter and sugar much easier and fluffier.
• Muffin tin + paper liners: A standard 12-cup muffin pan is perfect. I love using pastel or striped liners for a fun look.
• Measuring cups and spoons: Accuracy matters when baking!
• Rubber spatula: Great for folding in ingredients and scraping every last bit of batter.
• Spoon or cookie scoop: Helps layer each flavor evenly into the cupcake liners without mess.
• Toothpick: For checking doneness—poke the center, and if it comes out clean, they’re ready.
• Piping bag + tips (optional): For frosting. I love using a large star tip for a swirled Neapolitan look!

Instructions

Step 1: Prep Your Ingredients and Tools

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin tin with paper liners.
• Set out your butter and eggs to bring them to room temperature (this helps everything mix smoothly).
• Measure out all ingredients and keep them nearby—it makes the process much smoother.

Pro Tip: Room-temperature butter and eggs whip up better and create fluffier cupcakes!

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Step 2: Make the Base Vanilla Batter

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, beat the softened butter and granulated sugar until light and fluffy—about 2–3 minutes on medium speed.
• Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla extract.
• Alternate adding the flour mixture and milk: start and end with flour (⅓ flour, ½ milk, ⅓ flour, remaining milk, final ⅓ flour), mixing just until combined.

Pro Tip: Don’t overmix once the flour is added—stop when the batter is smooth to avoid dense cupcakes.

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Step 3: Divide and Flavor the Batter

• Split the vanilla batter evenly into three bowls (about ¾ cup each).
• Bowl 1: Leave as-is for the vanilla layer.
• Bowl 2: Stir in cocoa powder and 1 tablespoon of milk until fully blended.
• Bowl 3: Mix in strawberry puree or jam. Add a few drops of food coloring and strawberry extract if using.

Pro Tip: Use a spatula to gently fold the mix-ins into each bowl so the batter stays light and fluffy.

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Step 4: Layer the Cupcake Batter

• Using a spoon or small scoop, add a spoonful of chocolate batter to the bottom of each liner.
• Gently spread it to cover the base.
• Next, layer the vanilla batter on top and spread gently.
• Finally, top with the strawberry batter and lightly smooth the tops.

Pro Tip: Don’t swirl the layers if you want that classic Neapolitan stripe effect.

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Step 5: Bake the Cupcakes

• Place the pan in the center of your oven.
• Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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Step 6: Make the Frosting

• In a large bowl, beat the softened butter until smooth and creamy (about 2 minutes).
• Gradually add powdered sugar, 1 cup at a time, beating on low to avoid a sugar cloud.
• Add 2 tablespoons of cream or milk and the vanilla extract. Beat on high for 2–3 minutes until fluffy.
• Divide the frosting into three bowls.
  • Bowl 1: Leave as vanilla.
  • Bowl 2: Mix in cocoa powder.
  • Bowl 3: Mix in strawberry puree (and food coloring if desired).

Pro Tip: Add a bit more powdered sugar if the frosting becomes too runny after adding puree.

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Step 7: Frost and Serve

• Fit a piping bag with a large star tip. For the swirled look, fill the bag with all three frostings side by side.
• Pipe a generous swirl onto each cooled cupcake.
• Optionally, top with sprinkles or a mini chocolate piece for flair.

Pro Tip: Chill the frosting for 10–15 minutes if it gets too soft before piping.

And you’re done—perfectly layered, flavor-packed Neapolitan cupcakes ready to impress!

Tips and Tricks for Success

• Use room temperature ingredients: This helps everything blend smoothly and gives your cupcakes a lighter texture.
• Measure precisely: Especially with flour—spoon it into your measuring cup and level it off. Too much flour = dry cupcakes.
• Layer gently: Spread each batter layer carefully so the colors don’t mix too much. Use the back of a spoon for even results.
• Cool completely before frosting: Warm cupcakes will melt your frosting and ruin the swirl!
• Practice the swirl technique: If you’re new to piping multi-color frosting, test a few swirls on parchment paper first.

Ingredient Substitutions and Variations

• Strawberry puree → strawberry jam: If fresh strawberries aren’t available, use jam—just make sure it’s smooth and not chunky.
• Whole milk → plant-based milk: Almond or oat milk works well for a dairy-free version.
• Unsalted butter → vegan butter: Use a high-quality plant-based butter if needed—just ensure it’s not too soft.
• Cocoa powder → melted chocolate: You can use 2 tablespoons of melted dark chocolate for a richer chocolate layer.
• Frosting swap: Don’t feel like piping? Top with whipped cream or skip the triple swirl and frost each with just one flavor!

Serving Suggestions

• Perfect for birthday parties: These colorful cupcakes are always a hit with kids and adults alike—no extra dessert needed!
• Great with coffee or tea: I love enjoying one in the afternoon with a warm cup of coffee. The mix of flavors pairs beautifully.
• Add a scoop of ice cream: Serve with a scoop of Neapolitan or vanilla ice cream for the ultimate dessert duo.
• Dress them up for holidays: Use themed liners and sprinkles to make them fit any celebration—Valentine’s, Easter, you name it!
• Treat-yourself moment: I sometimes enjoy one late at night with a glass of milk—it’s my little reward after a long day.

Storage and Reheating Instructions

• Room temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
• Refrigerated: Once frosted, keep them in the fridge for up to 4–5 days. Let them sit at room temp for 15–20 minutes before serving for the best texture.
• Freezer-friendly: Freeze unfrosted cupcakes in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
• Avoid reheating with frosting: If you need to warm a cupcake, do it before frosting—or microwave an unfrosted one for 10–15 seconds.
• Frosting storage: Extra frosting? Keep it in the fridge in an airtight container for up to 1 week. Re-whip before using for best results.

Frequently Asked Questions

Can I use cake mix for this recipe?

Yes! You can use a vanilla cake mix as a shortcut. Just divide the batter and flavor each portion separately with cocoa and strawberry puree or jam.

How do I get even layers in each cupcake?

Use a small cookie scoop or tablespoon to portion each batter layer evenly. Gently spread each layer before adding the next to avoid mixing the colors.

What if I don’t have strawberry extract?

No worries! The strawberry flavor will still come through with puree or jam, but adding the extract just gives it an extra punch. You can also add a drop of vanilla extract to enhance the overall flavor.

Can I make these cupcakes ahead of time?

Absolutely. Bake them the day before and store them in an airtight container. Frost right before serving for the freshest look and taste.

How can I tell when the cupcakes are done baking?

Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, they’re ready. Don’t overbake, or they’ll dry out.

Can I make this into a cake instead of cupcakes?

Definitely! Use an 8-inch or 9-inch round cake pan and layer the batters just like you would in the cupcake liners. Bake for 25–30 minutes and check doneness with a toothpick.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!