Neapolitan Cupcakes with Strawberry Buttercream

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
12 servings
Level:
Intermediate

Ingredients
  • White Cake Batter:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • Nice pinch salt
  • 1/2 cup milk
  • Chocolate Batter:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • Nice pinch of salt
  • 1/2 cup milk
  • Nonstick cooking spray
  • Strawberry Buttercream:
  • 1 pint strawberries, hulled
  • 4 cups confectioners' sugar, sifted
  • 1 cup unsalted butter, softened
  • 1 tablespoon vanilla extract
Directions
Watch how to make this recipe.
  • Special equipment: a 12-count muffin tin, cupcake liners

  • Preheat the oven to 350 degrees F.

  • For the white cake batter: In a stand mixer fitted with a paddle attachment, combine the butter and sugar and beat until light and fluffy. One at a time, add the eggs, mixing each one in completely before adding the next. Add the vanilla and beat to combine.

  • In another bowl, sift or whisk together the flour, baking powder and salt. With the mixer running, add a third of the flour mixture and then the milk, beating just to incorporate. Beat in the remaining flour mixture. Transfer the batter to a clean bowl and set aside.

  • For the chocolate cake batter: In a stand mixer fitted with a paddle attachment, combine the butter and sugar and beat until light and fluffy. Add the eggs one at a time, mixing completely before adding the next; then add the vanilla, beating to combine.

  • In yet another bowl, sift or whisk together the flour, cocoa powder, baking powder and salt. With the mixer running, add a third of the flour mixture; then add the milk, beating just to incorporate. Beat in the remaining flour mixture.

  • Line a muffin tin with cupcake liners or spray with nonstick cooking spray. Divide the white cake batter evenly among the muffin cups, and then do the same with the chocolate batter.

  • Bake for 15 to 18 minutes, or until a cake tester comes out clean. Cool slightly, then transfer to a wire rack to cool while you prepare the buttercream.

  • For the strawberry buttercream: Puree the strawberries in a blender until completely smooth. Press through a fine-mesh sieve into a small saucepot. Bring to a boil over medium-high heat and cook, stirring frequently, until reduced by half, about 10 minutes; you'll need at least 1/2 cup. Cool completely.

  • In a mixing bowl, add 3 cups of the confectioners' sugar, the butter and the vanilla and beat with a hand mixer until combined. Add the strawberry reduction, beat until incorporated, and then gradually add the remaining 1 cup confectioners' sugar. Transfer to a piping bag fitted with a round tip and pipe the buttercream onto the cupcakes.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    stk314531rkn

    This recipe is featured in:

    Help Around the Kitchen