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These Neapolitan cupcakes are so easy to make, and are always a hit at parties. If you love the classic trio of chocolate, vanilla, and strawberry, these cupcakes are the perfect sweet treat.
This simple cupcake recipe makes layered cupcakes that bring Neapolitan ice cream flavors together in every bite. They are so pretty too! I love seeing friends bite into the chocolate and vanilla cupcakes, along with the yummy strawberry frosting topping.
To complete the look and to make them a little festive, I top them with mini chocolate chips for extra fun. They are so fun for birthdays, potlucks, summer BBQ’s, or just a little midweek celebration.
If you want to try more fun cupcake recipes, you will love these fun M & M themed treats, or they beautiful Hydrangea decorated desserts.
Ingredients You Will Need
For the cupcakes
- chocolate cake mix- use any brand for the chocolate base.
- vanilla cake mix- for the vanilla layer that will give the cupcakes contrast.
- eggs- 3 eggs for each mix- or according to the mix instructions.
- oil- divided between both batters
- water- divided as well
For the strawberry buttercream frosting
- unsalted butter – softened to room temperature
- powdered sugar – sifted if lumpy
- strawberry extract or emulsion – gives that bold pink flavor
- milk- provides moisture and gives the frosting a smooth consistency
- Mini chocolate chips- sprinkle mini chips or these fun chocolate curls on top for texture and decoration.
How to Make Neapolitan Cupcakes
STEP 1: Preheat the oven to 350 degrees F and line your cupcake pan with cupcake liners.
STEP 2: In a large bowl, or bowl of a stand mixer, combine the chocolate cake mix with 3 eggs, ½ cup oil, and 1 cup water. Beat on low speed to combine, then mix on medium for 1-2 minutes. Set aside. Scrape the sides of the bowl to get all of the mix combined.
STEP 3: In a separate mixing bowl, mix the vanilla cake mix with the remaining eggs, oil, and water. Start on low, then mix on medium for 2 minutes.
STEP 4: Scoop one spoonful of chocolate batter into muffin cups, then add an equal scoop of vanilla batter right on top of the chocolate layer.
STEP 5: Place in the preheated oven and bake for 14–16 minutes or until the centers are set. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
STEP 6: While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter, salt, and half the powdered sugar on low speed until combined.
STEP 7: Add the remaining powdered sugar, strawberry extract or emulsion, and milk. Mix until incorporated, then beat on medium for 2–3 minutes until fluffy.
STEP 8: Use a piping bag and pipe the frosting onto cooled cupcakes using a large star tip, then top with mini chocolate chips.
Tips
- Don’t overfill the liners: Fill only about ⅔ full to avoid overflow.
- Use a cookie scoop: To make sure layers are even, scoop the mixture as evenly as possible.
- Let them cool completely: Frosting the cupcakes before they have cooled can cause the frosting to melt.
Variations
- Mix and match flavors: Use your favorite cake flavors to create three layers of colors.
- Toppings: Swap the mini chips with chocolate shavings or sprinkles.
- Add fresh fruit: Add a fresh strawberry slice on top for a fruity twist.
FAQ’S
Absolutely! If you want to make your cakes from scratch, you can use your favorite recipe. I like to keep things simple and using box mixes are easy!
Yes, unfrosted cupcakes freeze well. Just thaw them before decorating.
It’s a flavoring similar to extract, but it’s water-based and more concentrated—perfect for bold flavor in frosting without thinning it out.
Keep cupcakes in an airtight container in the fridge for up to 3 days. Let them sit at room temp for 15–20 minutes before serving.
More Easy Desserts
Desserts
Chocolate Peanut Butter Cake
Holidays
Halloween Rice Krispie Treats
Breakfast
Homemade Cinnamon Rolls
Holidays
Gingerbread Cookies
Neapolitan Cupcakes
Equipment
- Cupcake/Muffin Pan
- Mixing Bowl
Ingredients
Cupcakes
- 1 Box Chocolate Cake Mix
- 1 Box Vanilla Cake Mix
- 6 large eggs, (as directed on cake mix)
- 1 cup vegetable oil, (as directed on cake mix)
- 2 cups water, (as directed on cake mix)
Strawberry Frosting
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon strawberry extract, or emulsion
- 3 tablespoons milk
- 1/4 cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line your cupcake pan with cupcake liners.
- In a large bowl, or bowl of a stand mixer, combine the chocolate cake mix with 3 eggs, ½ cup oil, and 1 cup water. Beat on low speed to combine, then mix on medium for 1-2 minutes. Set aside. Scrape the sides of the bowl to get all of the mix combined.
- In a separate mixing bowl, mix the vanilla cake mix with the remaining eggs, oil, and water. Start on low, then mix on medium for 2 minutes.
- Scoop one spoonful of chocolate batter into muffin cups, then add an equal scoop of vanilla batter right on top of the chocolate layer.
- Place in the preheated oven and bake for 14–16 minutes or until the centers are set. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter, salt, and half the powdered sugar on low speed until combined.
- Add the remaining powdered sugar, strawberry extract or emulsion, and milk. Mix until incorporated, then beat on medium for 2–3 minutes until fluffy.
- Use a piping bag and pipe the frosting onto cooled cupcakes using a large star tip, then top with mini chocolate chips.
Notes
- Don’t overfill the liners: Fill only about ⅔ full to avoid overflow.
- Use a cookie scoop: To make sure layers are even, scoop the mixture as evenly as possible.
- Let them cool completely: Frosting the cupcakes before they have cooled can cause the frosting to melt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love these! All of my favorite flavors in one spot!