Neapolitan Cupcakes

Oh my gosh, you guys, these Neapolitan cupcakes are my absolute weakness! You know that nostalgic ice cream flavor combo we all grew up loving? Chocolate, strawberry, and vanilla swirled together in perfect harmony? That’s exactly what you’ll get in every bite of these magical little cakes.

I’ll never forget the first time I made them for my niece’s birthday party. The kids went absolutely wild when they saw the colorful layers peeking through the frosting, it was like edible confetti! And the best part? They’re way easier to make than they look. Seriously, if you can scoop ice cream, you can layer cupcake batter.

What makes Neapolitan cupcakes so special is how they manage to balance all three flavors beautifully. The rich chocolate, bright strawberry, and classic vanilla don’t compete, they complement each other in the most delightful way. And trust me, when you bring these to your next potluck, you’ll be the most popular baker there!

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Why You’ll Love These Neapolitan Cupcakes

Oh my goodness, where do I even begin? These Neapolitan cupcakes are basically happiness in a cupcake liner! Here’s why they’ll become your new obsession:

• Three flavors in one bite – You get that magical chocolate-strawberry-vanilla combo we all adored as kids, but now in adorable cupcake form!
• Total showstoppers – The colorful layers peek through when you bite in, making everyone go “Wow!” before they even taste them.
• Surprisingly simple – Don’t let the fancy look fool you. If you can make regular cupcakes, you can absolutely nail these.
• Crowd-pleasers – Perfect for when you can’t decide between chocolate or vanilla lovers. These make everyone happy!

Honestly, they’re like a party in your mouth and so much fun to make. Just wait until you see faces light up when you bring these out!

Neapolitan Cupcakes Ingredients

Alright, let’s gather our goodies! Here’s everything you’ll need to make these dreamy Neapolitan cupcakes. I always set everything out first – it’s like my little baking ritual. Trust me, it makes the whole process smoother!

• Dry Ingredients:
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 cup cocoa powder (Dutch-processed gives the richest flavor)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
• Wet Ingredients:
  • 1/2 cup unsalted butter, softened (leave it out for 30 minutes)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature is best)
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract
• Flavor Boosters:
  • 1/2 cup strawberry jam (seedless works best for smooth layers)
  • 1/2 cup whipped cream (for the surprise filling!)
• For Decorating:
  • 1/2 cup vanilla frosting
  • 1/2 cup chocolate frosting
  • Chocolate shavings (I just use a veggie peeler on a chocolate bar)

See? Nothing too crazy – just good, simple ingredients that work magic together. Now let’s get mixing!

How to Make Neapolitan Cupcakes

Okay, let’s dive into the fun part – making these gorgeous cupcakes! I promise it’s easier than it looks. Just follow along with me step by step, and you’ll have perfect Neapolitan cupcakes in no time. The key is taking it slow and having fun with the layering process!

Preparing the Batter

First things first – preheat that oven to 350°F (175°C). While it’s heating up, let’s make our batter base. In a large bowl, cream together the softened butter and sugar until it’s light and fluffy. I use a hand mixer, but a sturdy wooden spoon works too if you want an arm workout!

Beat in the eggs one at a time – this helps prevent the batter from breaking. Then stir in the vanilla extract. In another bowl, whisk together all your dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt).

Now for the magic trick: alternate adding the dry ingredients and milk to the butter mixture. Start and end with the dry ingredients, mixing just until combined after each addition. Overmixing is the enemy here – it’ll make your cupcakes tough instead of tender. The batter should be smooth but not too runny.

Divide the batter equally into three bowls. Stir cocoa powder into one portion for the chocolate layer, strawberry jam into another for the pink layer, and leave the third plain for vanilla. Pro tip: if your strawberry mixture seems too thick, add a tiny splash of milk to loosen it.

Layering and Baking

Time to create those beautiful layers! Line your muffin tin with cupcake liners – I like using light-colored ones so you can see the colors better.

Here’s how I layer mine: start with about 1 tablespoon of chocolate batter in each cup, then gently spread it evenly. Next comes the strawberry layer – same amount, poured right on top. The vanilla batter goes last. Don’t worry about perfect layers; they’ll settle beautifully as they bake.

Pop them in the oven for 20-25 minutes. The toothpick test is your best friend here – insert it into the center of a cupcake, and it should come out with just a few moist crumbs (not wet batter). Another sign they’re done: the tops will spring back when lightly pressed.

Let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. This waiting is the hardest part, but trust me, decorating warm cupcakes is a recipe for frosting meltdown!

Decorating the Cupcakes

Now for the fun part – making them look as good as they taste! Once your cupcakes are completely cool, use a small knife or cupcake corer to remove a little plug from the center of each one. I make mine about 1 inch deep.

Fill each hole with whipped cream – pipe it in for less mess, or just spoon it in. This surprise filling makes every bite extra special! Then replace the little cake plug on top (you can trim it down if needed).

For frosting, I like to pipe half vanilla and half chocolate on each cupcake to continue the Neapolitan theme. A simple swirl with a star tip looks gorgeous. Finish with chocolate shavings on top – they add such a nice texture and make them look bakery-worthy!

There you have it – perfect Neapolitan cupcakes that taste as amazing as they look. The hardest part now will be sharing them!

Tips for Perfect Neapolitan Cupcakes

After making these cupcakes more times than I can count (no regrets!), I’ve picked up some tricks to make them foolproof:

• Room temp is best – Cold ingredients don’t mix as well. Take eggs and butter out 30 minutes before baking for the smoothest batter.
• Gentle folding wins – When adding the jam to the strawberry batter, fold it in gently with a spatula to keep the mixture light and airy.
• Layer carefully – Use a spoon to gently spread each layer evenly. Too much pressure mixes the colors together.
• Cool completely – I know it’s tempting, but warm cupcakes turn frosting into a melty mess. Wait at least an hour!
• Fresh is fabulous – For an extra pop, swap jam with fresh strawberry puree (just cook it down first to thicken).

Follow these simple tips, and you’ll be a Neapolitan cupcake pro in no time!

Neapolitan Cupcakes Variations

Want to mix things up? Here are my favorite ways to put a twist on these classic Neapolitan cupcakes:

• Fresh berry magic – Swap the strawberry jam with fresh pureed strawberries (just cook them down with a little sugar first to thicken). The flavor pops even more!
• Gluten-free goodness – Use your favorite 1:1 gluten-free flour blend instead of all-purpose – the layers still turn out beautifully.
• Fluffy frosting swap – Instead of traditional frosting, top with stabilized whipped cream for a lighter treat.
• Nutty surprise – Add chopped toasted hazelnuts to the chocolate batter for an extra crunch.

The beauty of these cupcakes is how easily you can make them your own!

Serving and Storing Neapolitan Cupcakes

These beauties taste best at room temperature – it brings out all those amazing flavors! For storing, pop them in an airtight container (I love my cupcake carriers) where they’ll stay fresh for about 3 days. If it’s warm out, refrigerate them – just bring them back to room temp before serving for the best texture.

Neapolitan Cupcakes FAQ

I get so many questions about these cupcakes – here are the ones that pop up most often!

Can I freeze Neapolitan cupcakes?
Absolutely! Freeze them unfrosted in an airtight container for up to 2 months. Thaw at room temperature, then decorate. The whipped cream filling doesn’t freeze well though, so add that fresh.

Why did my layers sink together?
This usually happens if the batter is overmixed or the oven temperature is off. Mix just until combined, and use an oven thermometer to check your temp. Also, make sure your baking powder and soda are fresh!

Can I use fresh strawberries instead of jam?
Yes! Puree about 1 cup of strawberries with 2 tablespoons sugar, then cook it down to about 1/2 cup thickness. Let it cool before adding to the batter.

How do I get clean layers when cutting?
Use a sharp knife and wipe it between cuts. Chilling the cupcakes for 30 minutes first helps too – the layers firm up beautifully!

Can I make these as a cake?
You bet! Double the recipe for a 9-inch layer cake. Bake for 30-35 minutes and do the toothpick test. The colorful layers look stunning when sliced!

Nutritional Information

Just a heads up – these numbers are estimates since ingredients can vary. But here’s the scoop on what you’re getting in each glorious Neapolitan cupcake:

• Calories: About 320 kcal
• Fat: 12g (7g saturated)
• Carbs: 48g (2g fiber, 25g sugar)
• Protein: 4g

Remember, these are approximations – your exact amounts might differ slightly based on specific brands or how generously you frost them (no judgment here!).

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