Neapolitan Cupcakes
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.
Equipment
- Mixing Bowls
- Electric mixer or hand mixer
- Muffin tin + paper liners
- Measuring cups and spoons
- Rubber spatula
- Spoon or cookie scoop
- Toothpick
- Piping bag + tips (optional)
Ingredients
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
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!
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.
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.
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.
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.
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.
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.
Notes
Estimated Nutritional Value (Per 1 cupcake with frosting)
- Calories: 320–350 kcal
- Carbohydrates: 40–45g
- Sugar: 28–32g
- Fat: 16–18g
- Saturated Fat: 10g
- Protein: 3–4g
- Fiber: 1g
- Cholesterol: 55–60mg
- Sodium: 100–130mg