Neapolitan Cupcakes
- Level: Intermediate
- Yield: 30 to 40 cupcakes
- Total: 1 hr 45 min
- Active: 1 hr 20 min
Ingredients
Chocolate Cupcakes:
1 cup granulated sugar
1/2 cup brown sugar
1 cup vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk
Strawberry Cupcakes:
2 sticks salted butter
8 ounces cream cheese
1 cup granulated sugar
1/2 cup strawberry gelatin
2 large eggs
2 teaspoons pure vanilla extract
2 cups cake flour
1 teaspoons baking powder
1/2 cup milk
1/2 cup sweetened strawberries (purchased frozen, but thawed for recipe)
Vanilla Cupcakes:
1 stick salted butter
8 ounces cream cheese
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
Chocolate Frosting:
4 ounces semisweet chocolate
2 sticks salted butter
2 teaspoons pure vanilla extract
4 cups confectioners' sugar
Strawberry Frosting:
8 ounces strawberry cream cheese
2 sticks salted butter
4 cups confectioners' sugar
1 teaspoon strawberry extract
Vanilla Cream Cheese Frosting:
8 ounces cream cheese
2 sticks salted butter
4 cups confectioners' sugar
1 teaspoon clear vanilla extract
Directions
- Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
- For the chocolate cupcakes: In a medium bowl, cream together both sugars and the oil. Beat in the eggs, one at a time, and then stir in the vanilla. Combine flour, cocoa powder, baking soda and salt, add to the creamed mixture and mix well. Stir in the milk until the batter is smooth. Set aside.
- For the strawberry cupcakes: In a medium bowl, cream together the butter, cream cheese, granulated sugar and gelatin. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the cake flour and baking powder, add to the creamed mixture and mix well. Stir in the milk and strawberries until the batter is smooth. Set aside.
- For the vanilla cupcakes: In a medium bowl, cream together the butter, cream cheese and granulated sugar. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the flour and baking powder, add to the creamed mixture and mix well. Stir in the milk until the batter is smooth. Set aside
- Use a miniature cupcake scooper and scoop all three batters into the cupcake liner. First scoop the chocolate batter, second the strawberry batter and third the vanilla batter. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool.
- For the chocolate frosting: In a small bowl, melt the chocolate in the microwave starting at 30 seconds and stir. Melt in increments of 30 seconds as needed so that you do not burn or overheat the chocolate.
- In a medium bowl, cream together the butter, melted chocolate and vanilla until mixed well. Then add the confectioners' sugar.
- For the strawberry frosting: In a medium bowl, cream together the cream cheese and butter. Add the confectioners' sugar and strawberry extract.
- For the vanilla frosting: In a medium bowl, cream together the cream cheese and butter. Add the confectioners' sugar and vanilla extract.
- To assemble: After all the cupcakes have cooled, frost each cupcake in the same order you placed the batter (chocolate, strawberry, vanilla).