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Neapolitan Cupcakes with Strawberry Buttercream Frosting

Prep Time 1 hour
Cook Time 16 minutes
Total Time 1 hour 16 minutes
Servings 24 Cupcakes
Author Krystle
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For The Chocolate Cupcakes

  • 1/3 Cup Unsweetend Cocoa Powder
  • 1/2 tsp Baking Soda
  • 1/2 Cup Boiling Water
  • 1/4 Cup Unsalted Butter Melted
  • 2 1/2 Tbsp Vegetable Oil
  • 3/4 Cup + 2 Tbsp White Sugar
  • 1 Tsp Vanilla Extract
  • 1/4 Tsp Salt
  • 1 Egg and 1 Extra Egg Yolk
  • 1/4 Cup Heavy Cream
  • 1 Cup All Purpose Flour

For The Vanilla Cupcakes

  • 1 1/2 Cups Cake Flour
  • 1 1/2 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 7 Tbsp Butter Softened
  • 3/4 Cup White Sugar
  • 2 1/2 Teaspoons Vanilla Extract
  • 3 Egg Whites
  • 1/2 Cup Whole Milk

For the Strawberry Buttercream Frosting

  • 1/2 Cup + 2 Tbsp Strawberry Puree
  • 3/4 Cup Butter Softened
  • 2 1/2 Cups Powdered Sugar
  • 1/4 Tsp Vanilla Extract
  • Red Food Coloring If Desired


For the Chocolate Cupcakes

  • Preheat oven to 350 degrees F. Line a cupcake tin with paper liners.
  • In a medium bowl, whisk cocoa powder and baking soda together. Pour in boiling water and stir until well blended. Cool.
  • In a large mixing bowl, combine melted butter, vegetable oil, white sugar, vanilla, and salt. Stir in egg and egg yolk.
  • Pour in heavy cream and stir in cocoa powder.
  • Gradually stir in flour a little at a time until just combined. Do not overmix!
  • Spoon ~2 Tablespoons of batter into each of the 24 cupcake liners.

For the Vanilla Cupcakes

  • Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
  • In a large bowl, combine butter and sugar. Stir in milk, egg whites, and vanilla, salt, and baking powder.
  • Gradually stir in cake flour a little at a time until just combined.
  • Spoon ~2 Tablespoons of chocolate batter over the vanilla layer. Spread evenly.
  • Bake for 16-19 minutes or until a tooth pick inserted in the center comes out clean. Cool completely.

For the Strawberry Buttercream Frosting

  • In a small saucepan, heat strawberry puree util reduced by 2/3, to around 3 tablespoons. Cool completely.
  • Cream butter until light and fluffy Stir in vanilla and strawberry puree.
  • Gradually add powdered sugar until you reach your desired consistency. Fold in food coloring if desired.
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