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.

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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.

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

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

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Nom.

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

Ingredients

    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

Instructions

  • 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
    http://newmanscorner.com/cupcake-month-neapolitan-cupcakes/

     

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