Heavenly Neapolitan Cream Cupcakes Recipe
If you love the classic trio of chocolate, vanilla, and strawberry but want something even more indulgent, these Heavenly Neapolitan Cream Cupcakes are your ticket to pure dessert bliss. Each cupcake boasts neat, colorful layers and a swirl of creamy Neapolitan frosting — effortlessly bringing together all your favorite ice cream shop flavors in a single, show-stopping treat. Whether you’re celebrating a birthday or just craving something whimsical and sweet, these cupcakes are guaranteed to delight everyone who takes a bite.
Ingredients You’ll Need
Ingredients You’ll Need
With just a few pantry staples and a couple of flavor-boosting additions, you’ll find that making these Heavenly Neapolitan Cream Cupcakes is easier than you’d think. Every ingredient plays a starring role in the cupcakes’ flavor, texture, and gorgeous tri-color look.
- All-purpose flour: The backbone of your cupcakes, giving them structure and a tender crumb.
- Baking powder: Ensures the cupcakes rise perfectly light and fluffy.
- Salt: Just a pinch to balance and enhance the sweetness.
- Unsalted butter, softened: For rich flavor and a moist, silky texture in both cake and frosting.
- Granulated sugar: Sweetens the batter and adds to the cupcakes’ soft texture.
- Large eggs: Bind the batter and create a soft, luxe crumb.
- Vanilla extract: For that classic vanilla bean aroma and taste.
- Whole milk: Adds moisture for cupcakes that stay soft even after baking.
- Unsweetened cocoa powder: Supplies a rich chocolate punch for one of the distinct layers.
- Strawberry extract: Lends an unmistakable fruity strawberry taste (and pink hue when paired with coloring).
- Pink gel food coloring (optional): Delivers vibrant color without thinning the batter.
- Powdered sugar: For a perfectly smooth, sweet frosting that’s easy to pipe.
- Heavy cream: Makes your frosting extra fluffy and easy to swirl.
How to Make Heavenly Neapolitan Cream Cupcakes
Step 1: Prep the Oven and Muffin Tin
Start by preheating your oven to 350°F. Line a 12-cup muffin tin with cupcake liners — the more festive, the better! This ensures your cupcakes pop right out after baking, with minimal cleanup, and keeps those beautiful layers intact.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This makes sure your rising agents are evenly distributed, which means every cupcake bakes up to the same pillowy height.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture looks pale and fluffy — this usually takes 2–3 minutes with an electric mixer. Proper creaming aerates the batter, making the cupcakes irresistibly light.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, fully incorporating each before adding the next. Stir in the vanilla extract for that comforting, nostalgic flavor base all great cupcakes have.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the flour mixture and milk to your creamed butter, starting and ending with the flour. Mix on low and only until just combined to avoid overmixing — this keeps your cupcakes tender, not tough.
Step 6: Divide and Flavor the Batters
Separate the batter evenly into three bowls. Leave one as is for the vanilla base. In the second, stir in cocoa powder for that bold chocolate layer. In the third, add strawberry extract and pink gel food coloring until you get a pastel strawberry hue that sings of spring and celebrations.
Step 7: Layer the Batter
Using a spoon or small scoop, layer each of the three batters into your cupcake liners: chocolate on the bottom, strawberry in the middle, and vanilla on top. For picture-perfect stripes, gently smooth each layer before adding the next — just a little patience makes all the difference.
Step 8: Bake and Cool
Pop the muffin tin into the oven and bake for 18–20 minutes. The cupcakes are done when a toothpick comes out clean and the tops spring back to the touch. Let them cool completely on a wire rack before frosting to avoid any melting mishaps.
Step 9: Prepare the Heavenly Neapolitan Cream Cupcakes Frosting
For the classic Neapolitan swirl, beat softened butter until creamy. Gradually add in powdered sugar, then vanilla and enough cream to make it luxuriously light. Split the frosting into three bowls: leave one plain, mix in cocoa powder for chocolate, and add strawberry extract plus pink coloring for strawberry. The swirl comes alive when you fill a large piping bag with stripes of each frosting and pipe them together in a glorious, bakery-worthy finish.
How to Serve Heavenly Neapolitan Cream Cupcakes
Garnishes
Top your cupcakes with everything from pink sprinkles and chocolate curls to a single maraschino cherry for that old-school Neapolitan sundae vibe. Bits of freeze-dried strawberries also add a charming, fruity crunch and pop of color.
Side Dishes
Pair these beauties with a scoop of vanilla ice cream for the full Neapolitan experience, or serve alongside chocolate-dipped strawberries for a playful, berry-forward touch. They’re also lovely with a hot cup of coffee or frothy cappuccino, which balances their sweet richness beautifully.
Creative Ways to Present
Show off the gorgeous three-color layers by slicing a cupcake in half and arranging on a platter, or display them atop a tiered cake stand for a dramatic party centerpiece. Mini cake toppers or fun flags can transform the cupcakes into true party show-stoppers, perfect for birthdays or showers.
Make Ahead and Storage
Storing Leftovers
Store any leftover Heavenly Neapolitan Cream Cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen runs hot or humid, pop them in the fridge to keep the frosting firm and fresh, giving them a few minutes to come to room temp before serving again.
Freezing
If you want to get ahead, freeze unfrosted cupcakes in a single layer, then transfer them to a zip-top bag or airtight tub for up to 2 months. Simply thaw at room temperature, frost, and serve for last-minute gatherings or celebrations.
Reheating
While these cupcakes are best enjoyed fresh, you can revive their just-baked texture by microwaving (unfrosted) cupcakes for about 10–15 seconds. Always frost after reheating, since the frosting may melt if microwaved.
FAQs
Do I have to use gel food coloring?
Gel food coloring is preferable because it gives you vibrant color without watering down the batter, but you can use liquid food coloring if that’s what you have — just use a lighter hand so the batter stays thick.
Can I make Heavenly Neapolitan Cream Cupcakes gluten free?
Yes, simply substitute a 1:1 gluten-free baking flour for the all-purpose flour, ensuring all other ingredients are gluten free as well. The cupcakes may be slightly softer but are just as delicious!
What tip should I use for the Neapolitan swirl frosting?
A large open star tip or a round tip both work beautifully. The key is to load your piping bag with stripes of all three flavors, so you get that signature swirl with every frosted cupcake.
Can I turn this recipe into a cake instead of cupcakes?
Absolutely! Layer each batter into a greased 8-inch cake pan, gently smoothing after each addition. Adjust baking time to around 25–28 minutes and check for doneness with a toothpick.
How can I intensify the strawberry flavor?
Boost the strawberry element by folding in a spoonful of strawberry jam into the batter or adding a little freeze-dried strawberry powder to the frosting for an extra zing of berry goodness.
Final Thoughts
If you’re looking for a fun, joyful dessert that combines nostalgia with a delicious twist, these Heavenly Neapolitan Cream Cupcakes are quite simply irresistible. Give them a try for your next party or family treat — they always bring out big smiles and requests for seconds!
Print
Heavenly Neapolitan Cream Cupcakes Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Enjoy the delightful blend of flavors with these Heavenly Neapolitan Cream Cupcakes. These tri-color cupcakes feature layers of vanilla, chocolate, and strawberry, topped with a swirl of frosting. Perfect for parties and special occasions.
Ingredients
Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon strawberry extract
- Pink gel food coloring (optional)
Frosting:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2–4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon strawberry extract
- Pink gel food coloring (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine wet and dry ingredients: Alternately add the flour mixture and milk, beginning and ending with flour, until just combined.
- Divide batter: Divide the batter into three bowls. Leave one plain, stir cocoa powder into the second, and add strawberry extract and pink food coloring to the third.
- Layer batter: Spoon layers of chocolate, strawberry, and vanilla batter into cupcake liners. Bake for 18–20 minutes.
- Make frosting: Beat butter, powdered sugar, vanilla, and heavy cream until light and fluffy. Divide into three bowls, add cocoa to one, and strawberry extract and pink coloring to another.
- Frost cupcakes: Pipe the three frostings into a piping bag with a large tip and swirl on cooled cupcakes.
Notes
- For perfect layers, gently spread each batter layer before adding the next.
- Use gel food coloring to avoid thinning the batter.
- These cupcakes are ideal for birthday parties or special occasions.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 38 g
- Sodium: 160 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg
