Neapolitan Cupcakes Recipe

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Neapolitan cakes – It is originally a frozen dessert, an ice cream originated in the cuisines of the Italian city of Naples. Neapolitans who migrated to the USA introduced such frozen desserts. Different flavor combinations were introduced, but why ‘three’ was because of the number of colors in the Italian Flag. But the three flavors being the most popular flavors in the United States, it finally became – Strawberry, Chocolate and Vanilla.
Looking at Neapolitan Cake and their flavours remind me of summer & ice-cream. What I’ve got here is a cup cake with chocolate, strawberry and vanilla layers of cake with colored butter cream frosting. It’s a classic ice cream flavor turned cupcake and you’re going to love them! They are soft as clouds and layered with three irresistible flavors.

For this week Bake Along #51, we are given this adorable Neapolitan cakes. I followed Bake Along recipe for the cake and made them into cup cakes by reducing the quantity by quarter and used butter cream frosting instead of custard cream cheese frosting.

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Neapolitan cup cake recipe with step pictures


Unsalted butter – 1/2 cup(50 gms)
Sugar – 1 cups
Eggs – 1
Vanilla extract – 1/4 teaspoon
All-purpose flour – 1 1/4 cups
Baking powder – 1/4 tablespoon
Salt – A pinch teaspoon
Milk – 1/4 cup
Strawberry crush – 1 tablespoons
Cocoa powder – 1 tablespoons
Pink food color – 1.5 tspn (optional)

For Buttercream frosting:-

Soft unsalted butter – 75 gms
Icing Sugar – 4-5 tbspn(You can add more if you like it your butter cream to be sweeter)
Vanilla extract – 1/4 tspn

Method of preparation:-

When I bake for Fondbites Bake Along, the recipes are given by Subhashini and I follow that most of the time as it is. Since I follow her recipes I provide link to her recipe, unless I have made some changes to the original recipe provided by her I do not write the recipe.

Check this link for detailed instructions to make cake batter –

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Spoon in choco cake batter first into your cup cake liners, add strawberry cake batter on top of choco and finally vanilla cake batter into all the liners.

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Tap to remove any air bubbles. Bake in the pre-heated oven at 180 deg centi for about 25 to 30 minutes until the top is well risen, springy back to the touch and a tooth pick inserted into the center comes out clean.

9. Remove from oven and cool on wire rack.

Butter cream frosting:-

1. Beat butter until pale and yellow.

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2. Add icing sugar few table spoons at a time and beat until stiff peaks forms. Taste to check the sweetness and add icing sugar as per your taste.

3. Add vanilla essence and beat.

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Continue to beat until the mixture turns thick and stiff.

4. Butter cream frosting is now ready, I divided them into 3 parts, added 1 tbspn of cocoa powder to 1 part beat, add 1 tspn of pink food color and beat.

5. I added all 3 frosting to a piping bag next to one another to get colored swrills.

Neapolitan cup cakes are ready. These cup cakes are DELIGHTFUL!! They look great and taste super delicious.










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4 Responses

  1. These are beautiful! I adore the tri colored batter and the frosting. Your piping skills are great! I really need to get better at that.

  1. August 13, 2015

    […] Cake! I had made and posted a Neapolitan cup cake recipe last month and my family fell in love with it. Since then I wanted to try to bake and […]

  2. February 12, 2016

    […] Neapolitan Cup Cake […]

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