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Neapolitan Cupcakes

Preparation 25 minutes 2017-11-23T00:25:00+00:00 Cook Time 20 minutes 2017-11-23T00:20:00+00:00 Serves 24 Cupcakes     adjust servings

Tastes like ice cream!


For The Vanilla and Chocolate Layer Cupcakes

  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1-1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1-1/4 cups milk
  • 1/4 cup unsweetened cocoa powder

For the Strawberry Frosting

  • 8 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1/4 cup strawberry jam
  • 2 teaspoon strawberry extract
  • 8 ounce container of frozen whipped topping, thawed
  • 1 cup confectioners' sugar


    For the Vanilla and Chocolate Layer Cupcakes:

    1. Preheat oven to 350 degrees.
    2. Line 2 - 12 cup muffin pans with paper liners; set aside.
    3. Combine butter, cream cheese, and sugar.
    4. Beat until creamy.
    5. Add eggs, one at a time, beating well after each addition.
    6. Beat in vanilla.
    7. Sift together flour, baking powder, and salt.
    8. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture.
    9. Divide batter in half, and beat cocoa powder into half of batter.
    10. Spoon chocolate batter into muffin cups, filling about one-third full.
    11. Spoon vanilla batter evenly over chocolate batter, filling about two-thirds full.
    12. Bake for 18 to 20 minutes or until a wooden pick inserted in center comes out clean; cool completely.
    13. Pipe Strawberry Frosting on tops of cupcakes.

    For the Strawberry Frosting:

    1. Combine cream cheese and butter.
    2. Beat until smooth.
    3. Beat in strawberry jam and strawberry extract until smooth.
    4. Beat in whipped topping and confectioners' sugar.