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neapolitan cupcakes on a wire rack cupcake liner removed strawberry frosting on a vanilla and chocolate cupcake
Heather Wolf

Neapolitan Cupcakes

Inspired by a trio of classic ice cream flavors, Neapolitan Cupcakes combine chocolate and vanilla in soft, fluffy cupcakes topped with strawberry frosting. Made from scratch with a moisture-packed batter, these triple layer cupcakes are perfect for summer.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 18
Course: Cakes and Cupcakes
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Cupcakes
  • 1 1/4 cups cake flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt fine
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 3 large egg whites room temperature
  • 2 tsp vanilla extract pure
  • 1/2 cup full-fat sour cream room temperature
  • 1/2 cup whole milk room temperature
  • 1/4 cup unsweetened cocoa powder
Strawberry Buttercream Frosting
  • 1 cup freeze dried strawberries
  • 1 cup unsalted butter room temperature
  • 4 1/2 cups powdered sugar
  • 1/4 cup heavy cream room temperature
  • 2 tsp vanilla extract pure
  • 1/8 tsp sea salt fine

Equipment

  • Food Processor

Method
 

Cupcakes
  1. Preheat oven to 350 degrees. Add paper liners to a cupcake pan then set aside.
  2. Add cake flour, baking powder, baking soda and salt to a mixing bowl. Whisk until combined then set aside.
  3. Beat unsalted butter and granulated sugar with an electric mixer until creamy and smooth — approximately 3 minutes. Scrape down the sides of the bowl with a spatula as needed.
  4. Beat in egg whites and vanilla extract until incorporated.
  5. Add sour cream then beat until combined.
  6. Reduce mixer speed to low then add dry ingredients to wet. Beat until just combined–no longer or cupcakes will be dry.
  7. Pour milk into the bowl then continue beating on low until batter is lump free. Avoid overmixing.
  8. Split batter evenly between two bowls. Add cocoa powder to one of the bowls and whisk until smooth.
  9. Place a heaping tablespoon of chocolate batter into cupcake liners.
  10. Top chocolate batter with a heaping tablespoon of vanilla batter. After the addition of vanilla batter, cupcake liners should be 2/3 of the way full.
  11. Bake cupcakes for 20 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking.
  12. Remove pan from oven and allow cupcakes to cool completely before frosting with strawberry buttercream.
  13. Repeat baking process for remaining batter.
Strawberry Buttercream Frosting
  1. Place freeze dried strawberries in a food processor then pulse into a fine powder. Set aside.
  2. Beat butter with an electric mixer until smooth and creamy — approximately 2 minutes.
  3. Reduce mixer speed to low then add freeze dried strawberry powder, powdered sugar, heavy cream, vanilla and salt. Beat on low until just combined then increase mixer speed to high and beat for 2 minutes until fluffy.
  4. Pipe strawberry buttercream onto cupcakes and enjoy.
  5. Store cupcakes in an airtight container at room temperature up to 2 days.