Experience Three Times the Yum with these Neapolitan Cupcakes
Welcome, cupcake connoisseurs, to a tantalizing triple treat that’ll tickle your taste buds! Today, we’re diving into the deliciously delightful world of Neapolitan Cupcakes—because why settle for one flavor when you can have three? Picture this: a scrumptious chocolate and vanilla layered cupcake, all crowned with a luscious strawberry buttercream frosting that’s so good, it might just make you do a little happy dance. These cupcakes are like the dessert version of a Swiss Army knife—versatile, irresistible, and always ready to impress. So, grab your mixing bowls and let’s get ready to bake some multi-flavored magic!
Why these cupcakes are great:
- Chocolate, vanilla, and strawberry – what’s not to love?
- They make a ton of cupcakes – perfect for large gatherings, bake sales, and school parties!
- They’re pretty and super easy to make!
Neapolitan Cupcakes
Prep time: 30 minutes / Bake time: 14-16 minutes
Servings: 40-48 cupcakes
Ingredients
For the cupcakes
- 1 box chocolate cake mix
- 1 box vanilla cake mix
- 6 eggs
- 1 cup oil, divided
- 2 cups water, divided
For the frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp strawberry emulsion flavoring
- ½ tsp salt
- 3 Tbsp milk
Mini chocolate chips
Directions
Preheat the oven to 350 degrees. Line a standard muffin tin(s) with cupcake liners, set aside.
In the bowl of a stand mixer, combine the chocolate cake mix, 3 eggs, ½ c oil and 1 c of water. Mix on low until combined. Then bump up the speed to medium and mix for an additional 2 minutes, scraping the sides often. Set aside.
In the bowl of a stand mixer, combine the vanilla cake mix, 3 eggs, ½ c oil and 1 c of water. Mix on low until combined. Then bump up the speed to medium and mix for an additional 2 minutes, scraping the sides often. Set aside.
Using a small ice cream scoop or tablespoon, transfer one scoop of chocolate batter into each cupcake liner.
Follow up each chocolate layer with an equal size scoop of vanilla cake batter.
Bake the cupcakes in the preheated oven for 14-16 minutes or until golden and set in the center. Allow to cool completely before decorating.
For the frosting – in the bowl of a stand mixer, combine the softened butter, salt and about half of the powdered sugar on low speed until combined.
Add in the remaining powdered sugar, strawberry emulsion and milk. Mix on low until combined.
Bump up the speed to medium and mix the frosting for an additional 2-3 minutes or until soft and fluffy looking.
Transfer the frosting to a piping bag fitted with a large star tip.
Pipe a mound of frosting onto each cooled cupcake and sprinkle with mini chocolate chips to decorate.
Storage: Cupcakes can be stored in an airtight container in the fridge for up to 3 days.
FAQ
Can I use store-bought frosting instead of making the strawberry buttercream from scratch?
Absolutely! While homemade strawberry buttercream adds a special touch, store-bought frosting can save time and still taste delicious. Just make sure to choose a high-quality brand for the best results.
How do I get the perfect layers in my Neapolitan cupcakes?
To achieve those beautiful, even layers, lightly spoon the chocolate and vanilla batters into your cupcake liners one at a time. Use a small spatula or the back of a spoon to gently spread the vanilla layer on top of the chocolate layer, being sure not to press too hard.
Can I make these cupcakes gluten-free?
Yes, you can! Simply substitute the regular cake mixes with a gluten-free mixes. Make sure the blend you choose is suitable for baking to ensure your cupcakes turn out light and fluffy.
How should I store the Neapolitan cupcakes?
Store your cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them for up to a week, but let them come to room temperature before serving for the best flavor and texture.
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