Neapolitan Cupcakes Recipes

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NEAPOLITAN CUPCAKES



Neapolitan Cupcakes image

Neapolitan Cupcakes made with a vanilla cupcake, chocolate mousse filling and strawberry frosting! The flavors are so perfectly balanced - I love them!

Provided by Life, Love and Sugar

Categories     Cupcakes

Time 57m

Number Of Ingredients 18

6 tbsp (84g), unsalted butter, room temperature
3/4 cups (155g) sugar
6 tbsp (86g) sour cream, room temperature
2 tsp (10ml) vanilla extract
3 large egg whites, room temperature
1 1/4 cups (163g) all purpose flour
2 tsp (8g) baking powder
¼ tsp salt
6 tbsp (90ml) milk, room temperature
2 tbsp (30ml) water, room temperature
4 oz (113g) semi sweet chocolate chips
3/4 cup (180ml) heavy whipping cream, cold, divided
1/4 cup (28g) powdered sugar
1/4 tsp vanilla extract
3/4 cup (149g) chopped strawberries
1/2 cup (112g) salted butter
1/2 cup (95g) shortening
4 cups (460g) powdered sugar

Steps:

  • Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2
  • . In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
  • . Add sour cream and vanilla extract and mix until well combined.
  • . Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • . Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  • . Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • . Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  • . Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
  • . To make the chocolate mousse, put the chocolate chips in a large bowl.
  • 0. Bring 1/4 cup of heavy whipping cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth. Set aside to cool to about room temperature.
  • 1. Add the remaining 1/2 cup of heavy whipping cream, powdered sugar and vanilla extract to a mixer bowl and whip until stiff peaks form.
  • 2. Gently fold about 1/3 of the whipped cream into the cooled chocolate ganache, then fold in the remaining whipped cream.
  • 3. Cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
  • 4. Fill the centers of the cupcakes with chocolate mousse. Set cupcakes in the fridge while you make the frosting.
  • 5. Add the chopped strawberries to a food processor and puree until smooth. Strain the puree through a fine mesh sieve to remove the seeds. Set aside.
  • 6. Combine the butter and shortening with a mixer until smooth.
  • 7. Add about half of the powdered sugar and mix until smooth and well combined.
  • 8. Add about 5 tablespoons of strawberry puree to the frosting and mix until well combined.
  • 9. Add remaining powdered sugar and mix until smooth.
  • 0. Pipe the frosting onto the cupcakes. I used Ateco tip 844. Top the cupcakes with a strawberry, chocolate decoration, or other decoration of your choosing. Refrigerate cupcakes until ready to serve.

Nutrition Facts : ServingSize 1 Cupcake, Calories 445 calories, Sugar 43.2 g, Sodium 109.9 mg, Fat 25.2 g, SaturatedFat 13.2 g, TransFat 1.3 g, Carbohydrate 53.1 g, Fiber 1 g, Protein 3.8 g, Cholesterol 44.5 mg

NEAPOLITAN CUPCAKES WITH STRAWBERRY BUTTERCREAM



Neapolitan Cupcakes with Strawberry Buttercream image

Provided by Nancy Fuller

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 14

1 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 tablespoon vanilla
1 3/4 cups all-purpose flour
2 teaspoons baking powder
Nice pinch salt
1/2 cup milk
1/2 cup cocoa powder
Nonstick cooking spray
1 pint strawberries, hulled
4 cups confectioners' sugar, sifted
1 cup unsalted butter, softened
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • For the 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. Divide the batter between two bowls and set one bowl aside (this will be the white cake batter).
  • Mix the cocoa powder into the remaining bowl of batter (this will be the chocolate batter).
  • 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 until a cake tester comes out clean, 15 to 18 minutes. 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.

NEAPOLITAN CUPCAKES



Neapolitan Cupcakes image

Enjoy these beautiful chocolate cupcakes made using Betty Crocker™ Super Moist™ white cake mix and frosted in layers with Betty Crocker® Whipped frosting - a delicious dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1/4 cup unsweetened baking cocoa
1/2 cup miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker™ Whipped chocolate frosting
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
1 container (12 oz) Betty Crocker™ Whipped strawberry mist frosting
Assorted Betty Crocker™ Decorating Decors candy sprinkles
Additional miniature semisweet chocolate chips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.
  • Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla. Pour half of batter into small bowl; stir in cocoa and 1/2 cup chocolate chips. Divide chocolate batter evenly among muffin cups. Carefully spoon white batter evenly over chocolate batter.
  • Bake as directed on box. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  • Frost cupcakes with a layer of chocolate frosting, white frosting and strawberry frosting. Decorate with candy sprinkles and additional chocolate chips.

Nutrition Facts : Calories 333, Carbohydrate 46 g, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 214 mg

NEAPOLITAN CUPCAKES



Neapolitan Cupcakes image

These nostalgic cuties can be made a day in advance -- store them in an airtight container at room temperature and frost just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h25m

Yield Makes 12

Number Of Ingredients 11

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon coarse salt
1 stick unsalted butter, room temperature
1 cup sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2/3 cup buttermilk, room temperature
1/4 cup Dutch-process cocoa powder
2 ounces semisweet chocolate (61 percent cacao), chopped
Strawberry Buttercream Frosting

Steps:

  • Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners. Whisk together flour, baking powder, and salt.
  • Beat butter with sugar on medium speed in a mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low and add flour mixture in two batches, alternating with buttermilk and beginning and ending with flour.
  • Whisk together cocoa powder and 1/4 cup hot water in a small bowl until smooth. Transfer 1 heaping cup (10 ounces) batter to a medium bowl. Add cocoa mixture and stir until just combined; fold in chopped chocolate.
  • Divide chocolate batter evenly among muffin cups. Top with remaining vanilla batter. Bake, rotating pan halfway through, until golden brown and a tester inserted in centers comes out clean, 20 to 22 minutes. Let cool completely in pan on a wire rack before removing. Cupcakes can be stored up to 1 day in an airtight container at room temperature. Just before serving, spread buttercream over cupcakes.

NEAPOLITAN ICE CREAM CONE CUPCAKES RECIPE BY TASTY



Neapolitan Ice Cream Cone Cupcakes Recipe by Tasty image

Here's what you need: brownie mix, strawberry cake mix, vanilla cake mix, ice cream cones, unsalted butter, powdered sugar, vanilla extract, milk, maraschino cherry, sprinkles

Provided by Betsy Carter

Categories     Snacks

Yield 36 cones

Number Of Ingredients 10

1 box brownie mix, plus box ingredients
strawberry cake mix, plus box ingredients
vanilla cake mix, plus box ingredients
36 ice cream cones
1 ½ cups unsalted butter, softened
4 ¾ cups powdered sugar
1 ½ teaspoons vanilla extract
3 tablespoons milk
maraschino cherry, optional, to serve
sprinkles, optional, to serve

Steps:

  • Prepare brownie mix, vanilla cake mix, and strawberry cake mix according to packaged instructions.
  • Preheat oven to 350˚F (180˚C).
  • Place cones in each well of muffin tin.
  • Fill each ice cream cone with 1 tablespoon of brownie batter. Top the brownie batter with 1 tablespoon of strawberry cake batter followed by 1 tablespoon of vanilla cake batter.
  • Bake for 20-22 minutes, or until toothpick inserted in center comes out clean.
  • In a large mixing bowl, beat butter until creamy. Gradually add in the powdered sugar. Add vanilla extract and 3-5 tablespoons milk until you reach thick and smooth consistency.
  • Transfer frosting to piping bag and add a dollop to each cone like a soft serve ice cream.
  • Top with cherries and sprinkles.
  • Enjoy!

Nutrition Facts : Calories 298 calories, Carbohydrate 52 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 32 grams

NEAPOLITAN CUPCAKES



Neapolitan Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 30 to 40 cupcakes

Number Of Ingredients 40

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
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)
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
4 ounces semisweet chocolate
2 sticks salted butter
2 teaspoons pure vanilla extract
4 cups confectioners' sugar
8 ounces strawberry cream cheese
2 sticks salted butter
4 cups confectioners' sugar
1 teaspoon strawberry extract
8 ounces cream cheese
2 sticks salted butter
4 cups confectioners' sugar
1 teaspoon clear vanilla extract

Steps:

  • 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).

NEAPOLITAN CUPCAKES



Neapolitan cupcakes image

These easy chocolate chip, vanilla and pale pink buttercream cupcakes mimic Neapolitan ice cream and are perfect for a little treat at a picnic

Provided by Emily Kerrigan

Categories     Afternoon tea, Dessert, Treat

Time 45m

Yield Makes 12

Number Of Ingredients 12

140g caster sugar
40g unsalted butter , at room temperature
1 egg
¼ tsp vanilla extract
120g plain flour
1 ½ tsp baking powder
120ml milk
1 tbsp cocoa powder
50g chocolate chips
250g icing sugar
100g unsalted butter , at room temperature
red food colouring

Steps:

  • Heat oven to 170C/150C fan/gas 3. Line a cupcake tin with cases. Cream the sugar with the butter using an electric whisk, until combined. Crack in the egg and add the vanilla extract, then whisk to combine. Add half the flour, the baking powder and a pinch of salt, whisk to combine, then add half the milk and whisk briefly again. Repeat to use the remaining flour and milk. Don't worry if the mixture seems loose.
  • Spoon about half the mixture into a separate bowl, add the cocoa and chocolate chips and stir well to combine.
  • Using a teaspoon, divide the chocolate mixture between the 12 cupcake cases. Use a wooden skewer to spread the mixture evenly to the edges. Rinse and dry the teaspoon then repeat with the vanilla layer, taking care not to disturb the chocolate below and spreading to the edges again.
  • Bake for 25 mins. Leave to cool slightly in the tin before turning out onto a wire rack to cool completely.
  • To make the frosting, sift the icing sugar, then combine with the butter using an electric whisk. It will look crumbly initially - persevere and it will come together. If you're icing is too stiff, add 1 tbsp milk to the mixture. Carefully add 1-2 drops of the food colouring and combine to make a pale pink frosting to ice the cakes. When you cut them in half, the coloured layers will be revealed.

Nutrition Facts : Calories 295 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

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