These Neapolitan Cupcakes begin with a moist vanilla layer covered by a rich chocolate layer, both finished with a bright homemade strawberry buttercream.
If you love classic combinations like chocolate with strawberry or vanilla with chocolate, these cupcakes combine both: a vanilla base and a chocolate top crowned with fresh strawberry buttercream. The idea came while enjoying Neapolitan ice cream—why not recreate that trio in cupcake form?
These Neapolitan Cupcakes look impressive but are straightforward to make. They give the appearance of a carefully crafted dessert while being simple enough to prepare at home. Serve them at gatherings to delight friends and family.
THE BATTER
The batter starts as a single vanilla mix that is split into two bowls. One half remains a buttery vanilla batter; the other half becomes the chocolate layer when cocoa and a touch of oil are added.
To assemble, spoon the vanilla batter into cupcake liners first, then add the chocolate batter on top and smooth it gently to create a clean layered effect. You can use paper liners or treat cups—both work well.
THE STRAWBERRY BUTTERCREAM
The strawberry buttercream is bright and flavorful because the fresh berries are reduced before being added to the frosting.
Start by pureeing strawberries and simmering the puree until it reduces by about half. Reducing concentrates the strawberry flavor. Strain the cooked puree through a fine mesh to remove seeds and cool it completely. Use about 1/2 cup of the reduced puree for the buttercream; any extra can be frozen for another use.
Combine the cooled strawberry reduction with room-temperature butter, vanilla, and powdered sugar to whip up a smooth, creamy strawberry buttercream that pipes and spreads beautifully.
THE CHOCOLATE-DIPPED STRAWBERRIES
Adding chocolate-dipped strawberries is optional but recommended. They’re quick to make and add a polished, delicious garnish.
Melt semi-sweet or bittersweet chocolate chips gently, dip whole strawberries about three-quarters of the way, and set them on parchment to firm up. Once the chocolate is set, place one strawberry on each cupcake. Any leftover chocolate can be remelted and drizzled back over the berries so nothing goes to waste.
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Neapolitan Cupcakes
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- Author: Cindy Gibbs @ My Country Table
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 13 Cupcakes
- Category: Cupcakes
- Method: Bake
- Cuisine: American
Description
These Neapolitan Cupcakes start with a moist vanilla layer hidden underneath a dark chocolate layer and both are topped with delicious homemade strawberry buttercream.
Ingredients
VANILLA BATTER
- 1 3/4 cups all-purpose flour, spoon & leveled
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1/2 cup milk
- 1 tablespoon canola or vegetable oil
CHOCOLATE BATTER
- 1/2 batch of vanilla batter
- 1/2 cup cocoa
- 1/4 teaspoon salt
- 2 tablespoons canola or vegetable oil
STRAWBERRY BUTTERCREAM
- 1 pint strawberries, washed, stems removed and halved
- 4 cups powdered sugar
- 2 sticks unsalted butter, room temperature
- 1 tablespoon pure vanilla extract
GARNISH
- 12 to 13 whole fresh strawberries
- 1 cup semi-sweet or bittersweet chocolate chips
Instructions
Preheat oven to 350°F. Line two cupcake pans with 12 to 13 liners.
VANILLA BATTER
- Whisk together flour, baking powder, and salt in a medium bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and creamy. Add eggs one at a time, beating well after each addition, then mix in vanilla. Add half of the dry ingredients and mix on medium just until combined. Add milk and oil and mix until incorporated, then add the remaining dry ingredients. Do not overmix. Divide the batter evenly between two bowls.
CHOCOLATE BATTER
- To one bowl of the divided batter, add cocoa, 1/4 teaspoon salt, and 2 tablespoons oil. Mix on medium until fully incorporated.
FILL THE CUPCAKE LINERS
- Divide the vanilla batter evenly among 12 to 13 liners, smoothing to level. Top each with an equal amount of the chocolate batter.
- Bake until a toothpick inserted in the center comes out clean, about 20–25 minutes. Transfer cupcakes to a wire rack and cool completely.
STRAWBERRY BUTTERCREAM
- Puree the strawberries in a blender until smooth. Press the puree through a fine mesh strainer into a small saucepan, then simmer over medium-low, stirring frequently, until reduced by about half (15–20 minutes). Cool completely. Use 1/2 cup of this reduced puree for the buttercream; freeze any remainder.
- Beat room-temperature butter until light and creamy, then mix in vanilla. Add 3 cups of powdered sugar, one cup at a time, mixing well after each addition. Add 1/2 cup strawberry puree and mix until incorporated, then add the remaining cup of powdered sugar and mix to a smooth, pipeable consistency.
- Transfer buttercream to a pastry bag fitted with your preferred tip and pipe onto cooled cupcakes.
GARNISH
- Place 2/3 cup chocolate chips in a microwave-safe bowl and heat 30 seconds. Stir and heat an additional 20–30 seconds, then stir until mostly melted. Add the remaining chips, let rest for 2 minutes, then microwave 30 seconds more and stir until smooth and shiny.
- Dip each strawberry about three-quarters into the melted chocolate and place on parchment to set, about 30–45 minutes. Top each frosted cupcake with one chocolate-dipped strawberry. Remelt and drizzle any leftover chocolate if desired.
- Refrigerate cupcakes until serving. Consume within three days for best texture; chocolate-dipped strawberries can become watery after a couple of days.
Notes
Recipe adapted from Food Network.
