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A cupcake with pink frosting, chocolate sprinkles, and a visible chocolate center sits on a plate with a fork. Other cupcakes and strawberries are in the background.
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Neapolitan Cupcakes

A playful mashup of chocolate, vanilla, and strawberry in one cupcake. These soft layered treats are topped with fluffy strawberry frosting and sprinkled with mini chocolate chips for a fun, nostalgic bite every time.
Prep Time30 minutes
Cook Time16 minutes
Total Time46 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 48 Cupcakes
Calories: 201kcal
Author: Laura

Ingredients

For the cupcakes

  • 1 box chocolate cake mix
  • 1 box vanilla cake mix
  • 6 eggs
  • 1 cup oil divided
  • 2 cups water divided

For the frosting

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp strawberry emulsion flavoring
  • ½ tsp salt
  • 3 tbsps milk
  • Mini chocolate chips

Instructions

  • Preheat oven to 350°F and line standard muffin tins with cupcake liners
  • In a stand mixer, combine chocolate cake mix, 3 eggs, ½ cup oil, and 1 cup water
    A mixing bowl containing eggs, cocoa powder, liquid, and other ingredients, ready to be mixed on a marble surface.
  • Mix on low until combined, then on medium for 2 minutes, scraping the sides as needed
    A stainless steel mixing bowl filled with smooth chocolate cake batter on a white marble surface.
  • Repeat the process in a clean bowl for the vanilla cake mix using the remaining eggs, oil, and water
    A metal mixing bowl containing flour, three egg yolks, and liquid ingredients on a marble countertop.
  • Scoop one portion of chocolate batter into each cupcake liner
    A muffin tin lined with paper cups, each filled with chocolate batter, is placed on a white marble surface.
  • Top each with an equal portion of vanilla batter
    A muffin tin lined with paper cups, each filled with pale cupcake batter, rests on a white marble surface.
  • Bake for 14–16 minutes or until the centers are set
    Fourteen golden muffins cool on a metal wire rack, arranged in a grid pattern on a white marble surface.
  • Cool completely before frosting
  • In a stand mixer, beat butter, salt, and half the powdered sugar on low until combined
    A metal mixing bowl containing powdered sugar and a stick of butter on a white marble surface.
  • Add remaining powdered sugar, strawberry emulsion, and milk, then mix on low until combined
    A metal mixing bowl containing softened butter and powdered sugar on a white marble surface.
  • Increase speed to medium and beat for 2–3 minutes until light and fluffy
    A metal mixing bowl filled with fluffy, pale pink frosting sits on a white marble surface.
  • Transfer frosting to a piping bag fitted with a large star tip
    Fourteen cupcakes with pink frosting sit on a metal cooling rack placed on a white marble surface.
  • Pipe frosting onto each cooled cupcake and sprinkle with mini chocolate chips
    Twelve cupcakes with pink frosting and chocolate chips sit on a wire cooling rack over a marble surface.

Video

Notes

Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1 Serving | Calories: 201kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 183mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 150IU | Calcium: 43mg | Iron: 1mg