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5 from 1 vote

Neapolitan Cupcakes with Strawberry Buttercream Frosting

Moist layers of chocolate and vanilla cake topped with fresh strawberry buttercream.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 16 minutes
Total Time 1 hour 16 minutes
Servings 24 Cupcakes
Calories 286kcal
Author Krystle Smith

Ingredients

For The Chocolate Cupcakes

  • ⅓ Cup Unsweetend Cocoa Powder
  • ½ teaspoon Baking Soda
  • ½ Cup Boiling Water
  • ¼ Cup Unsalted Butter Melted
  • 2 ½ tablespoon Vegetable Oil
  • ¾ Cup + 2 tablespoon White Sugar
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Salt
  • 1 Egg and 1 Extra Egg Yolk
  • ¼ Cup Heavy Cream
  • 1 Cup All Purpose Flour

For The Vanilla Cupcakes

  • 1 ½ Cups Cake Flour
  • 1 ½ teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 7 tablespoon Butter Softened
  • ¾ Cup White Sugar
  • 2 ½ Teaspoons Vanilla Extract
  • 3 Egg Whites
  • ½ Cup Whole Milk

For the Strawberry Buttercream Frosting

  • ½ Cup + 2 tablespoon Strawberry Puree
  • ¾ Cup Butter Softened
  • 2 ½ Cups Powdered Sugar
  • ¼ teaspoon Vanilla Extract
  • Red Food Coloring If Desired

Instructions

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 ⅔, 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.

Nutrition

Calories: 286kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 168mg | Potassium: 91mg | Fiber: 1g | Sugar: 28g | Vitamin A: 394IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg