Go Back
To make Neapolitan cupcakes, you need these main ingredients: - 1 ½ cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - ½ cup milk - ¼ cup cocoa powder - ½ cup strawberry puree (fresh or from store) - 1 cup frosting (divided into vanilla, chocolate, and strawberry for layering) These ingredients create a soft and flavorful base. The flour gives structure. The butter adds richness. Sugar brings sweetness. Eggs help bind everything together. Vanilla adds a nice flavor, while cocoa and strawberry puree give that classic Neapolitan taste. To make your cupcakes even more special, consider these toppings: - Chocolate shavings - Fresh strawberries These toppings not only look great but add more flavor. The chocolate shavings give a nice crunch. Fresh strawberries add a burst of freshness. They make your cupcakes visually appealing and tasty. If you have dietary needs, here are some substitutions: - Use gluten-free flour instead of all-purpose flour. - Substitute dairy-free butter for unsalted butter. - Replace eggs with flaxseed meal mixed with water. These adjustments keep the cupcakes delicious while meeting different dietary needs. You can enjoy the same great taste without worry. Experiment with these options to find what works best for you! For the full recipe, check out the detailed steps provided. First, preheat your oven to 350°F (175°C). This step is important for even baking. Next, grab a 12-cup muffin tin. Line each cup with cupcake liners. This keeps the cupcakes from sticking and makes for easy serving. In a medium bowl, mix 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. Whisk these together until well combined. Set this bowl aside. In a large bowl, cream ½ cup of softened butter and 1 cup of granulated sugar using an electric mixer. Beat for about 3-4 minutes until fluffy. Next, add 2 large eggs one at a time, mixing well after each. Stir in 2 teaspoons of vanilla extract. Now, gradually mix in the dry ingredients with ½ cup of milk. Be gentle to avoid overmixing. Divide your batter into three bowls. Keep one bowl plain for vanilla. Add ¼ cup of cocoa powder to the second bowl and mix. In the third bowl, fold in ½ cup of strawberry puree. Start layering the batters. In each cupcake liner, add a tablespoon of vanilla batter, then a tablespoon of chocolate batter, and finish with a tablespoon of strawberry batter. Repeat until the liners are 2/3 full. Place the muffin tin in the oven. Bake for 18-20 minutes. Check with a toothpick; it should come out clean. Once baked, cool in the tin for 5 minutes before moving to a wire rack to cool completely. When your cupcakes are cool, it’s time to frost. Use a piping bag or knife to layer the frostings. Start with vanilla frosting, then add chocolate frosting, and finish with strawberry frosting. This creates a beautiful Neapolitan look. For the final touch, sprinkle chocolate shavings on top and add a fresh strawberry if you like. Enjoy the delightful layers! To make beautiful layers, start with three separate bowls. Each bowl holds one type of batter: vanilla, chocolate, and strawberry. Use a tablespoon to scoop each batter. Begin with the vanilla layer, then add chocolate, and finish with strawberry. Repeat until each cupcake liner is two-thirds full. This method ensures even layers and a stunning look. Avoid overmixing your batter. Overmixing can lead to dense cupcakes. Mix just until the ingredients blend. Also, resist the urge to open the oven too soon. This can cause your cupcakes to sink in the middle. Always check for doneness with a toothpick. It should come out clean when they are ready. For fluffy frosting, start with softened butter. Beat it well until it becomes light and creamy. Gradually add powdered sugar for sweetness. Mix in your flavorings, like vanilla or cocoa powder. If your frosting is too thick, add a splash of milk. This will help achieve the perfect spreadable texture. Use a piping bag for a fun finish! {{image_4}} To make gluten-free Neapolitan cupcakes, you can swap all-purpose flour. Use a gluten-free flour blend instead. Look for one that includes xanthan gum. This will help mimic the texture of regular flour. The rest of the recipe stays the same. Mix your dry ingredients well to ensure even distribution. Bake as directed and enjoy the same delightful taste. If you need dairy-free options, use plant-based butter and milk. Coconut milk or almond milk work great. For the frosting, try using dairy-free cream cheese or coconut cream. These swaps keep the flavor while meeting dietary needs. Your cupcakes will still taste delicious and creamy. Want to mix things up? Add different flavors to the cupcake layers. For chocolate, use dark cocoa powder for a richer taste. You can even add a hint of mint extract for a fresh twist. For the strawberry layer, try adding other fruits like raspberry or peach puree. Each change makes your cupcakes unique and fun. You can create a flavor profile that fits your mood. Take a look at the Full Recipe for all the details on making these cupcakes. To keep your Neapolitan cupcakes fresh, store them in an airtight container. This will help them stay moist and flavorful. If you do not have a container, you can cover them with plastic wrap. Make sure to let them cool completely before storing. This helps prevent moisture buildup that can make the cupcakes soggy. Freezing your cupcakes is a great way to keep them longer. To freeze, first, let them cool completely. Then, wrap each cupcake in plastic wrap. Place the wrapped cupcakes in a freezer-safe bag or container. This method helps keep the flavor and texture intact. When you're ready to eat them, thaw them in the fridge overnight. When stored properly, Neapolitan cupcakes can last up to five days at room temperature. If you freeze them, they can last up to three months. Just remember to check for any signs of freezer burn when you take them out. Enjoying these cupcakes fresh will always be the best way to experience their delightful taste! For the full recipe, refer to the previous sections. To store homemade cupcakes, place them in an airtight container. This keeps them fresh longer. You can also use plastic wrap if you don't have a container. Store them at room temperature for up to three days. If you want them to last longer, put them in the fridge. Just remember to bring them back to room temperature before serving. Yes, you can make Neapolitan cupcakes in advance. Bake the cupcakes and let them cool. Then, store them in an airtight container. You can frost them a day or two before serving. This saves you time on the day of your event. To make cupcakes moist, use the right ratios of butter and sugar. The butter adds richness. Adding sour cream or yogurt can help too. This extra fat keeps them soft. Don’t overmix your batter, as this can make cupcakes dry. Also, avoid overbaking them. Check for doneness early to keep them moist. You can get creative with cupcake decorations! Try using colorful sprinkles or edible glitter. Fresh fruit, like berries, looks great too. You could drizzle chocolate or caramel sauce on top. For a fun touch, use themed toppers or small decorations that match your event. Each cupcake can be a little work of art! You now have a complete guide to Neapolitan cupcakes, from ingredients to storage. Remember the key steps: prep your oven, make layered batter, and frost for that classic taste. Avoid common mistakes for perfect results and explore fun variations to suit your needs. Store them properly to enjoy later. With this knowledge, you can bake, share, and impress. Get ready to enjoy your delicious Neapolitan treats!

Neapolitan Cupcakes

Indulge in the delightful world of Neapolitan cupcakes with this easy recipe! Layered with vanilla, chocolate, and strawberry flavors, these cupcakes are not just delicious but also visually stunning. Follow our step-by-step guide to create the perfect treat for any occasion. Dive into the creamy frosting and garnishes that make these cupcakes a must-try. Click through to explore the full recipe and impress your friends with your baking skills!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

½ cup milk

¼ cup cocoa powder

½ cup strawberry puree (fresh or from store)

1 cup frosting (divided into vanilla, chocolate, and strawberry for layering)

Chocolate shavings and fresh strawberries for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining each cup with cupcake liners.

    Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined, then set the bowl aside.

      Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture turns light and fluffy, which should take about 3-4 minutes.

        Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.

          Combine Mixtures: Gradually incorporate the dry ingredient mixture into the wet ingredients, alternating with the milk. Mix gently until just combined, being careful not to overmix.

            Divide Batter: Evenly distribute the batter into three separate bowls. Keep the first bowl plain for the vanilla layer. Add the cocoa powder to the second bowl and mix until fully combined. In the third bowl, gently fold in the strawberry puree until just blended.

              Layer the Batters: In each cupcake liner, start by adding a tablespoon of the vanilla batter. Follow that with a tablespoon of the chocolate batter, and then top with a tablespoon of the strawberry batter. Repeat this layering until all liners are approximately 2/3 full.

                Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a cupcake; it should come out clean when they’re ready.

                  Cool: Once baked, allow the cupcakes to cool in the muffin tin for 5 minutes. Carefully transfer them to a wire rack to let them cool completely.

                    Frosting: When the cupcakes have cooled, use a piping bag or a knife to layer the frostings on top: start with a swirl of vanilla frosting, then add chocolate frosting, and finish with a layer of strawberry frosting for a delightful look.

                      Garnish: For a finishing touch, sprinkle chocolate shavings on top of each cupcake and add a fresh strawberry.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                          - Presentation Tips: Arrange your beautifully frosted cupcakes on a vibrant platter. For extra flair, drizzle a light layer of additional strawberry puree around the cupcakes, creating an eye-catching presentation.