Ready to dive into a cupcake that packs the classic Neapolitan flavors into every bite? These heavenly Neapolitan cream cupcakes are a fun twist on the beloved ice cream flavor, combining chocolate, vanilla, and strawberry in a moist, fluffy cupcake topped with a swirl of creamy frosting. Perfect for any occasion, these cupcakes are sure to impress.
Why This Recipe Works
- Triple Flavor Delight: Each cupcake features layers of chocolate, vanilla, and strawberry batter, offering a taste of all three flavors in every bite.
- Moist and Fluffy Texture: The combination of buttermilk and cake flour ensures these cupcakes are incredibly moist and fluffy, not dry or crumbly.
- Easy to Customize: Whether you want to adjust the sweetness or experiment with different frostings, this recipe is versatile and forgiving.
- Perfect for Any Occasion: From birthday parties to casual gatherings, these cupcakes are a hit with both kids and adults.
Ingredients
- 1 1/2 cups cake flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
- 1/4 cup strawberry puree
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Piping bag and tip
Instructions
Step 1: Prepare the Batter
Preheat your oven to 350°F and line a muffin tin with cupcake liners. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined.
Step 2: Divide and Flavor the Batter
Divide the batter evenly into three separate bowls. To the first bowl, add the cocoa powder and mix until fully incorporated. To the second bowl, add the strawberry puree and mix well. Leave the third bowl as is for the vanilla flavor. This will give you three distinct batters: chocolate, strawberry, and vanilla.
Step 3: Layer the Batters
Using a spoon or a small scoop, layer the batters into the cupcake liners. Start with a layer of chocolate batter, followed by vanilla, and finish with strawberry. Fill each liner about two-thirds full to allow room for rising. The layers will blend slightly during baking, creating a marbled effect.
Step 4: Bake the Cupcakes
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door too early, as this can cause the cupcakes to sink. Once baked, remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Step 5: Frost and Serve
Once the cupcakes are completely cool, prepare your favorite frosting. Using a piping bag fitted with a star tip, swirl the frosting onto each cupcake. For an extra touch, garnish with a strawberry slice or a sprinkle of cocoa powder. Serve immediately or store in an airtight container for up to 3 days.
Tips and Tricks
For the best results, make sure all your ingredients are at room temperature before starting. This ensures a smoother batter and more even baking. If you don’t have cake flour, you can make a substitute by measuring out all-purpose flour and replacing 2 tablespoons per cup with cornstarch. Sift the mixture well to avoid lumps. When layering the batters, don’t worry about making perfect layers; the marbled effect is part of the charm. For a more intense strawberry flavor, you can add a few drops of strawberry extract to the strawberry batter. Finally, if you’re short on time, you can use store-bought frosting, but homemade always tastes better!
Recipe Variations
- Chocolate Lovers: Double the cocoa powder in the chocolate batter for a richer chocolate flavor.
- Berry Blast: Replace the strawberry puree with raspberry or blueberry puree for a different berry twist.
- Nutty Crunch: Add chopped nuts, such as walnuts or pecans, to the batter for added texture.
- Cream Cheese Frosting: Swap the traditional buttercream for a tangy cream cheese frosting.
- Mini Cupcakes: Use a mini muffin tin to make bite-sized versions perfect for parties.
Frequently Asked Questions
Can I use frozen strawberries for the puree?
Absolutely! Frozen strawberries work just as well as fresh. Simply thaw them before pureeing. If the puree is too watery, you can strain it to remove excess liquid. This will help maintain the right consistency for the batter.
How do I store leftover cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you need to store them longer, you can refrigerate them for up to 5 days. Just be sure to bring them to room temperature before serving for the best texture and flavor.
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them unfrosted in an airtight container. Frost them the day you plan to serve them for the freshest taste. You can also freeze the unfrosted cupcakes for up to 2 months. Thaw at room temperature before frosting.
Summary
These heavenly Neapolitan cream cupcakes are a delightful treat that combines the classic flavors of chocolate, vanilla, and strawberry in one moist and fluffy cupcake. Perfect for any occasion, they’re sure to be a hit with everyone. With easy-to-follow instructions and plenty of room for customization, this recipe is a must-try for any baking enthusiast.