Description
Heavenly Neapolitan Cream Cupcakes bring together the classic trio of chocolate, strawberry, and vanilla in a luscious layered treat. Soft vanilla cupcake batter is divided and flavored separately to create rich chocolate and fruity strawberry layers, all beautifully topped with a fluffy whipped cream frosting. These cupcakes are perfect for celebrations or anytime you crave a delightful and colorful dessert.
Ingredients
Scale
Vanilla Base
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
Chocolate Batter
- 1/2 of the vanilla batter
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon milk
Strawberry Batter
- 1/2 of the vanilla batter
- 2 tablespoons strawberry puree or jam
- 2–3 drops natural pink or red food coloring (optional)
Whipped Cream Frosting
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to ensure easy cupcake removal and clean presentation.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning in the batter.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, creating a smooth base for the cupcakes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor.
- Combine Flour and Milk: Alternately add the dry flour mixture and whole milk to the wet ingredients, starting and ending with flour. Mix until just combined to keep the batter light and tender.
- Divide and Flavor Batter: Equally divide the vanilla batter into two separate bowls. To one bowl, add the cocoa powder and 1 tablespoon milk to create the chocolate batter. To the other, mix in the strawberry puree or jam and food coloring if desired to create the strawberry batter.
- Assemble Cupcakes: Spoon a small amount of chocolate batter into each cupcake liner, followed by the strawberry batter, then top with the remaining vanilla batter. Use a toothpick to gently swirl the layers slightly or leave them as distinct layers for a tri-flavored effect.
- Bake: Bake in the preheated oven for 18–22 minutes until a toothpick inserted into the center comes out clean, indicating the cupcakes are fully cooked.
- Cool: Allow the cupcakes to cool completely in the pan before applying frosting to prevent the whipped cream from melting.
- Prepare Whipped Cream Frosting: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, ensuring a light and airy texture.
- Frost the Cupcakes: Pipe or spread the whipped cream frosting onto the cooled cupcakes for an elegant finishing touch.
Notes
- Top with chocolate shavings, mini strawberries, or sprinkles for extra flair.
- Store in the refrigerator if not serving immediately to maintain freshness and texture.
- Best enjoyed the same day for the freshest texture and flavor experience.
