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Heavenly Neapolitan Cream Cupcakes

Delight in these fluffy cupcakes featuring layers of chocolate, vanilla, and strawberry, topped with a creamy frosting swirl.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cups unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup buttermilk
  • 0.5 cups vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
For the Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream
  • Food coloring (pink for strawberry, or leave plain for vanilla)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a cupcake tin with liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry mixture, stirring until just combined.
  5. Spoon the batter into the cupcake liners, filling each about ⅔ full.
Baking
  1. Bake for about 18-20 minutes until a toothpick comes out clean. Let cool in the tin for a few minutes, then transfer to a wire rack.
Frosting
  1. Beat the softened butter until creamy. Gradually add powdered sugar and heavy cream until desired consistency. Mix in vanilla extract.
  2. Divide frosting into three bowls to tint with colors if desired.
Decorating
  1. Once the cupcakes are cool, frost them using a piping bag or a knife.

Notes

Ensure ingredients are at room temperature for best results. Store cupcakes in an airtight container at room temperature for up to three days.