Neapolitan Cream Cupcakes: A Triple-Layer Delight

Nothing says indulgence like a dessert that combines strawberry, chocolate, and vanilla in every bite. The Neapolitan Cream Cupcake is a playful twist on the classic ice cream flavor, bringing together three distinct layers of fluffy cake topped with rich, creamy frosting. These cupcakes aren’t just beautiful to look at — they’re a delight for the taste buds, offering a harmonious balance of sweetness, creaminess, and flavor variety in each bite.

Neapolitan desserts have long been a favorite for celebrations, summer treats, and dessert tables because of their vibrant colors and irresistible flavor combinations. With these cupcakes, you can bring that same magic to your kitchen. Perfect for birthdays, bake sales, or a fun weekend project, these cupcakes are easy enough for beginners yet impressive enough to wow your guests.

Ingredients Needed

Here’s a table of ingredients for making 12 Neapolitan Cream Cupcakes, along with approximate calorie counts:

Ingredient	Quantity	Calories (Approx.)
All-purpose flour	1 ½ cups	684
Baking powder	1 ½ tsp	6
Salt	¼ tsp	0
Unsalted butter (softened)	½ cup (1 stick)	814
Granulated sugar	1 cup	774
Large eggs	2	140
Vanilla extract	2 tsp	24
Whole milk	½ cup	76
Strawberry puree	¼ cup	30
Unsweetened cocoa powder	2 tbsp	24
Heavy cream	1 cup	820
Powdered sugar	¾ cup	300
Strawberry extract or puree	½ tsp or 1 tbsp	6
Chocolate shavings (optional)	2 tbsp	100
Fresh strawberries (for garnish)	6	24

Step-by-Step Cooking Instructions

1. Preheat Oven and Prep Pan

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, cocoa powder, and salt.

3. Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until light and fluffy.

4. Add Eggs and Vanilla

Beat in eggs one at a time, then add vanilla extract until fully incorporated.

5. Combine Dry and Wet Ingredients

Gradually add dry ingredients alternately with milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.

6. Divide and Flavor Batter

• Vanilla layer: Leave ⅓ of the batter plain.
• Chocolate layer: Add cocoa powder to ⅓ of the batter.
• Strawberry layer: Fold strawberry puree or extract into the remaining ⅓ of the batter.

7. Layer the Cupcakes

Spoon a small amount of each batter into cupcake liners in layers (vanilla, chocolate, strawberry). Use a toothpick to gently swirl for a subtle marbled effect if desired.

8. Bake

Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely.

9. Prepare Neapolitan Cream Frosting

Whip heavy cream and powdered sugar until soft peaks form. Divide frosting into three bowls. Add strawberry puree to one portion, cocoa powder to another, and leave the third plain for vanilla.

10. Frost the Cupcakes

Pipe or spread the three-flavored frosting in swirls on top of cooled cupcakes. Garnish with chocolate shavings and fresh strawberries if desired.

Tips for Customizing the Recipe

• Flavor Boost: Add a teaspoon of almond extract to the vanilla layer or a pinch of cinnamon to the chocolate layer.
• Alcohol Infusion: Add a tablespoon of liqueur like Grand Marnier or Chambord to the frosting for a grown-up version.
• Mini Cupcakes: Use a mini muffin tin for bite-sized treats.
• Vegan Option: Substitute butter with plant-based butter, milk with almond or oat milk, and use coconut cream instead of heavy cream.
• Decor Ideas: Top with sprinkles, edible glitter, or chocolate curls for festive occasions.

Nutritional Information (Per Cupcake, Approx.)

Nutrient	Amount
Calories	320 kcal
Protein	4g
Carbohydrates	35g
Fiber	1g
Total Fat	18g
Saturated Fat	10g
Sodium	150mg
Sugars	24g

Serving Suggestions

• Serve these cupcakes at birthday parties, baby showers, or tea parties.
• Pair with a glass of cold milk or hot chocolate for extra indulgence.
• Arrange on a tiered cupcake stand for an eye-catching dessert display.
• Perfect as a gift for friends and family with a colorful cupcake box.

FAQs

1. What makes Neapolitan Cream Cupcakes special?

Neapolitan Cream Cupcakes combine three classic flavors — strawberry, chocolate, and vanilla — in both the cake and frosting. They’re visually appealing, flavorful, and offer a nostalgic twist on a beloved ice cream trio.

2. Can I make these cupcakes ahead of time?

Yes! Bake the cupcakes and store them in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be stored in the refrigerator for up to 3 days.

3. Can I freeze Neapolitan Cream Cupcakes?

Absolutely! Freeze unfrosted cupcakes for up to 3 months. Thaw completely before frosting. Frosted cupcakes can also be frozen for about 1 month, but some frosting textures may change slightly.

4. How can I make these cupcakes vegan?

Substitute butter with plant-based butter, milk with almond or oat milk, and use coconut cream instead of heavy cream for frosting. Use a flax egg (1 tbsp flaxseed + 3 tbsp water) per egg.

5. Can I make mini Neapolitan cupcakes?

Yes! Use a mini muffin tin for bite-sized treats. Adjust baking time to 10–12 minutes and check with a toothpick for doneness.

6. Can I customize the flavors?

Absolutely! Add almond extract to vanilla, espresso powder to chocolate, or fruit puree to strawberry for extra depth. You can also create layered frosting variations or decorative swirls.

Conclusion

Neapolitan Cream Cupcakes are a deliciously fun way to celebrate flavor and color. Combining the classic trio of strawberry, chocolate, and vanilla in both the cake and frosting, these cupcakes are sure to impress both visually and gastronomically. Easy to customize, bake, and decorate, they’re a perfect dessert for special occasions, gatherings, or simply indulging your sweet tooth.