There’s something delightful about the combination of chocolate, vanilla, and strawberry, especially when it comes together in a beautifully swirled Neapolitan cupcake. These cupcakes are not only a feast for the eyes but also a wonderful way to bond with family, be it during a cozy weekend baking session or a fun seasonal celebration. Let’s dive into this creative and delicious journey and make memories that will swirl in our hearts just like these cupcakes!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Skill Level: Intermediate
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup cocoa powder
- 1/4 cup strawberry puree
- For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Rainbow sprinkles, for decoration
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with 12 cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly into three bowls. Stir the cocoa powder into one bowl, the strawberry puree into the second, and leave the third bowl plain for vanilla.
- Scoop a small amount of each batter into the cupcake liners to create a Neapolitan swirl effect. Use a toothpick to gently swirl the batters together.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream frosting, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the heavy cream and vanilla extract and beat until light and fluffy.
- Frost the cooled cupcakes with the buttercream frosting and decorate with rainbow sprinkles.
Helpful Tips
To make the recipe easier, you can use a store-bought cupcake mix and split it into three bowls, adding cocoa powder and strawberry puree to two of the portions. If you don’t have fresh strawberries, you can use strawberry jam or preserves instead.
Storage Instructions
Store these cupcakes in an airtight container at room temperature for up to three days or refrigerate for up to one week. Bring to room temperature before serving for the best flavor.
Suggested Pairings
These Neapolitan cupcakes pair wonderfully with a cold glass of milk or a warm cup of coffee. For a more indulgent treat, serve alongside vanilla ice cream or a fresh fruit salad.
We hope you enjoy making and savoring these Neapolitan cupcakes as much as we do! Don’t forget to share your creations by using #ZynahzRecipes or tagging @Zynahz on Instagram. We’d love to hear your feedback on our website.
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