Cupcake of the Month: Neapolitan Cupcakes

So this month’s cupcake reminds me so much of ice cream and being a kid and having ice cream. I remember seeing Neapolitan ice cream at the store as a kid and be like, eww that looks so gross not knowing that it was just vanilla, chocolate and strawberry ice cream all in one carton. I thought it was some weird ice cream flavor that I would definitely not try. Once I found out it was those three delicious flavors I wasn’t afraid of it any mores (yes, I put an ‘s’ at the end of that word because I’m weird and sometimes I speak with improper grammar or a two year old).

Anywho, today I bring you those tasty flavors together in cupcake form.

Also, I had my lil cupcake helper. I swear this kid, when he decides what he wants his career to be, it’ll be some hands on type of job like a mechanic (like his Papa) or a baker, because he always wants to help with what me or Mr. Newman are doing. But who knows, maybe he’ll be a nerd just like his daddy.

neopolitan cupcakes


neopolitan cupcakes4


neopolitan cupcakes2


In case you hadn’t guessed, you need to make a vanilla cake batter, chocolate batter or strawberry batter, whatever you’d like to have for you cuppy cake part. For these cuppy cakes, I made a vanilla cake batter and chocolate batter. But you do whatever your little heart desires.  I mixed up the vanilla first and put half as much as I normally do in each cup for both of the batters.

neopolitan cupcakes3


neopolitan cupcakes5

Then I made a strawberry buttercream frosting to top everything off. Oh and a strawberry garnish!

neopolitan cupcakes6

neopolitan cupcakes7

neopolitan cupcakes11

neopolitan cupcakes8


It was String Bean’s birthday on Monday, so these are kind of like his birthday cuppy cakes.

neopolitan cupcakes9

neopolitan cupcakes10



I will warn you, this will make 48 cupcakes, so you can either cut the recipe in half or use the remaining batter to make a small two-tiered cake and then freeze it for a later time.

Here’s a printable version of the recipe for this delightful cupcake! 

Neapolitan Cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

48 cupcakes


    Chocolate Cake:
  • 1 box devil’s food cake mix
  • 3 eggs
  • ½ C. oil
  • 1 C. milk
  • ⅓ C. sour cream
  • 2 tsp. vanilla extract
    Vanilla Cake:
  • 1 box white cake mix
  • 3 eggs
  • ⅓ C. oil
  • 1 C. milk
  • 1/3 C. sour cream
  • 1 T. vanilla extract
    Strawberry Buttercream:
  • 2 C. butter, softened
  • ¼ C. strawberry puree
  • 2 tsp. vanilla extract
  • 6–8 C. powdered sugar
  • Fresh strawberries for garnish


Preheat oven to 350 and line pans with cupcake liners.

Sift each cake mix into a separate bowl; set aside.

For Chocolate Cake: In a large bowl, combine eggs, oil, milk, sour cream, and vanilla extract. Add sifted devil’s food cake mix; stir until smooth.

For Vanilla Cake: In a separate large bowl, combine eggs, oil, milk, sour cream, and vanilla extract. Add sifted white cake mix; stir until smooth.

Place a small scoop of chocolate batter in the side of each cupcake liner. Place a small scoop of vanilla batter next to the chocolate in each cupcake liner.

Bake for 16–20 minutes or until a knife inserted near the center comes out clean.

For Strawberry Buttercream: Beat butter for 2 minutes, scrape down the bowl, and beat again. Add strawberry puree and vanilla extract. Gradually add powdered sugar until the buttercream reaches the desired consistency.

Pipe buttercream onto cooled cupcakes and top with a fresh strawberry.

Recipe Management Powered by Zip Recipes Plugin


[bctt tweet=”Come and see what this month’s cupcake of the month is!!”]


Don’t miss out on any more Cupcake of the Month posts, sign up for my newsletter!!

[yikes-mailchimp form=”1″ title=”1″ submit=”Submit”]

One comment on “Cupcake of the Month: Neapolitan Cupcakes

Leave a Reply

Your email address will not be published. Required fields are marked *