Neapolitan Cupcakes

  • Author: A Cultivated Nest


These Neapolitan cupcakes are a delicious mix of layered flavors!



  • Chocolate Cupcakes- 1 3/4 C flour
  • 2 C sugar
  • 1 C cocoa
  • 1 1/2 TSP baking soda
  • 1 1/2 TSP baking powder
  • 1 TSP salt
  • 2 eggs
  • 1 C whole milk
  • 1/2 C Oil
  • 2 TSP vanilla extract
  • 1 C boiling water
  • Vanilla Cupcakes- 2 C flour
  • 1/4 baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 C unsalted butter, room temp
  • 1 1/2 C sugar
  • 1 tsp vanilla extract
  • 2 egg whites
  • 2 eggs
  • 3/4 C buttermilk
  • Frosting- 1 C soft unsalted butter
  • 4 + C powdered sugar
  • 4 TBSP heavy whipping cream
  • 2 C fresh strawberry puree


  1. Chocolate Cupcake Directions- Preheat oven to 350 degrees.
  2. Line the cupcake tins with paper liners.
  3. Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
  4. In a separate bowl add the eggs, whole milk, oil, and vanilla.
  5. Add the bowl containing the wet ingredients to the bowl holding the dry ingredients.
  6. Mix all together until fully incorporated, beating for 3 minutes on medium.
  7. Slowly add the boiling water starting with a small amount, then pour in the remaining boiling water. Stir. The batter may be a little runny.
  8. Vanilla Cupcake Directions- Sift flour, baking soda, baking powder, and salt together in a bowl.
  9. Beat butter on high for 30 seconds.
  10. Add sugar and vanilla extract to the butter, beating until well combined.
  11. Add egg whites, and then eggs one at a time, beating well after each addition.
  12. Beating on low speed, add 1/3 C flour mixture to the wet mixture followed by adding 1/3 C of the buttermilk. Repeat until all of the flour mixture and buttermilk is in the wet mixture. Mix until thoroughly blended.
  13. Making the Finished Cupcakes- Fill each cupcake liner 1/3 full with chocolate cupcake batter.
  14. Put vanilla cupcake batter on top of the chocolate cupcake batter until each liner is about 2/3 full.
  15. Bake at 350 degrees for 20-25 minutes or until an inserted knife comes out clean.
  16. Allow to cool in the cupcake tin for 10 minutes.
  17. Remove the cupcakes from the cupcake tin and completely cool on a wire rack.
  18. Frosting Directions- Cream the butter and powdered sugar until it looks light and creamy. If it doesn’t cream, add the heavy whipping cream.
  19. Test to see if the frosting can form and hold a stiff peak. If not add more powdered sugar 1/2 C at a time, until it can hold a peak.
  20. Gently fold 1/2 C strawberry puree into the frosting.
  21. Scoop the frosting into a pastry bag with a large frosting tip, twisting the open end of the pastry bag to push the frosting to the tip. If you don’t have a pastry bag, you could use a normal plastic sandwich bag with one end cut off.
  22. Frost the cupcakes by starting at the outer edge of each cupcake and moving inward in a circle until you reach the center of the cupcake.