Heavenly Neapolitan Cream Cupcakes


If you’re a fan of classic flavors, then Heavenly Neapolitan Cream Cupcakes are a must-try! These delightful treats combine the rich taste of chocolate, the sweet essence of vanilla, and the fruity zest of strawberry into one decadent cupcake. Perfect for any occasion, these cupcakes are a showstopper that will leave everyone asking for the recipe. In this article, we’ll guide you through making these heavenly cupcakes with simple steps and tips to ensure they come out perfect every time.


To make these delicious Neapolitan cupcakes, you’ll need the following ingredients:

For the Cupcakes:

  • 1 ¾ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup milk
  • ½ cup strawberry puree
  • 2 tbsp cocoa powder

For the Frosting:

  • 1 ½ cups unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 3-4 tbsp heavy cream
  • ¼ cup strawberry puree
  • ¼ cup cocoa powder


Step 1: Prepare the Batter

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In another large bowl, beat the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  5. Combine Wet and Dry: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Step 2: Create the Neapolitan Layers

  1. Divide Batter: Divide the batter evenly into three separate bowls.
  2. Flavor Each Portion: To one bowl, add the strawberry puree and mix well. To the second bowl, add the cocoa powder and mix. Leave the third bowl as it is for the vanilla layer.
  3. Layer the Batter: Spoon a tablespoon of the chocolate batter into each cupcake liner, followed by the vanilla batter, and then the strawberry batter. Each liner should be about ⅔ full.

Step 3: Bake and Cool

  1. Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 4: Prepare the Frosting

  1. Beat Butter: In a large bowl, beat the softened butter until creamy.
  2. Add Sugar and Cream: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and 2 tablespoons of heavy cream.
  3. Divide Frosting: Divide the frosting into three bowls. To one bowl, add the strawberry puree. To the second bowl, add the cocoa powder. Leave the third bowl plain for vanilla.
  4. Adjust Consistency: If the frosting is too thick, add more heavy cream, one tablespoon at a time, until you reach the desired consistency.

Step 5: Frost the Cupcakes

  1. Pipe the Frosting: Use a piping bag fitted with a star tip to pipe the frosting onto the cooled cupcakes. Start with a layer of chocolate frosting, followed by vanilla, and finish with strawberry.
  2. Decorate: For an extra touch, add sprinkles, chocolate shavings, or fresh strawberry slices on top.

Serving and Storage Tips for Heavenly Neapolitan Cream Cupcakes:

Serving Tips:

  1. Presentation: To make your cupcakes look as delightful as they taste, consider using decorative cupcake liners and a stylish serving platter. Adding a sprinkle of colored sugar or edible glitter can add a festive touch.
  2. Toppings: Enhance the visual appeal and flavor by adding fresh strawberry slices, chocolate shavings, or a drizzle of chocolate syrup on top of the frosting.
  3. Temperature: These cupcakes are best served at room temperature. This allows the flavors to meld perfectly and the frosting to have the ideal creamy texture.
  4. Pairings: Serve your cupcakes with a glass of cold milk, a cup of hot coffee, or a refreshing iced tea. The different beverages can complement the rich flavors of the cupcakes.
  5. Portion Control: If you’re serving these at a party, consider cutting each cupcake in half or quarters to create smaller portions, allowing guests to enjoy multiple treats without overindulging.

Storage Tips:

  1. Room Temperature Storage: If you plan to consume the cupcakes within 1-2 days, store them in an airtight container at room temperature. Ensure they are kept in a cool, dry place away from direct sunlight and heat.
  2. Refrigeration: For longer storage, place the cupcakes in an airtight container and refrigerate them. They can be stored in the refrigerator for up to 5 days. Before serving, allow the cupcakes to come to room temperature to restore their optimal texture and flavor.
  3. Freezing: To store the cupcakes for an extended period, freeze them. Place the cupcakes on a baking sheet and freeze until solid. Once frozen, transfer the cupcakes to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. When ready to enjoy, thaw the cupcakes in the refrigerator overnight and bring them to room temperature before serving.
  4. Frosting Considerations: If you plan to freeze the cupcakes, it’s best to freeze them without the frosting. Freeze the cupcakes and frosting separately, then frost them after thawing. This helps maintain the frosting’s texture and flavor.
  5. Avoiding Dryness: To prevent the cupcakes from drying out, place a piece of wax paper or parchment paper over the cupcakes before sealing the container. This helps retain moisture and keep the cupcakes fresh.

Variations for Heavenly Neapolitan Cream Cupcakes:

1. Gluten-Free Neapolitan Cupcakes


  • Substitute all-purpose flour with a gluten-free flour blend.
  • Ensure baking powder and other ingredients are gluten-free.

Instructions: Follow the same recipe steps, but be mindful to mix the batter gently to avoid overworking the gluten-free flour, which can make the cupcakes dense.

2. Vegan Neapolitan Cupcakes


  • Replace butter with vegan butter or coconut oil.
  • Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) instead of eggs.
  • Substitute milk with almond milk or another plant-based milk.
  • Use vegan-friendly cocoa powder and strawberry puree.

Instructions: Prepare the batter and frosting as usual, ensuring all substitutions are incorporated smoothly. The baking time and method remain the same.

3. Low-Sugar Neapolitan Cupcakes


  • Use a sugar substitute like Stevia or erythritol instead of granulated sugar.
  • Opt for unsweetened cocoa powder and naturally sweetened strawberry puree.

Instructions: Prepare the cupcakes and frosting as directed, adjusting the sweetness level to taste. Ensure the sugar substitute is suitable for baking to maintain texture and flavor.

4. Filled Neapolitan Cupcakes


  • Add a filling of your choice, such as strawberry jam, chocolate ganache, or vanilla custard.


  1. Bake and Cool: Prepare and bake the cupcakes as usual. Allow them to cool completely.
  2. Core the Cupcakes: Use a small knife or a cupcake corer to remove the center of each cupcake.
  3. Add Filling: Fill each cupcake with your chosen filling.
  4. Frost: Frost the cupcakes as directed, covering the filled center.

5. Mini Neapolitan Cupcakes


  1. Adjust Batter: Prepare the batter as usual but use a mini muffin tin.
  2. Layer and Bake: Layer the batter in each mini muffin cup and bake for 10-12 minutes, or until a toothpick comes out clean.
  3. Frost: Frost with smaller dollops of frosting or use a piping bag for precision.

6. Neapolitan Cupcake Cake


  1. Prepare Batter: Prepare the batter as usual, but instead of individual cupcakes, pour each flavor layer into a cake pan.
  2. Layer Batter: Create layers of chocolate, vanilla, and strawberry batter in a single cake pan.
  3. Bake: Adjust the baking time to around 25-30 minutes, or until a toothpick comes out clean.
  4. Frost: Frost the cake with the Neapolitan frosting, using the same layering technique as for the cupcakes.

7. Neapolitan Ice Cream Cupcakes


  • Prepare the cupcakes as usual.
  • For frosting, use softened Neapolitan ice cream instead of buttercream frosting.


  1. Bake and Cool: Bake the cupcakes as directed and let them cool completely.
  2. Top with Ice Cream: Spread a layer of softened Neapolitan ice cream on top of each cupcake.
  3. Freeze: Place the cupcakes in the freezer until the ice cream is firm.
  4. Serve: Serve immediately after removing from the freezer for a refreshing twist.

8. Neapolitan Cheesecake Cupcakes


  • Replace cupcake batter with a cheesecake batter.
  • Use crushed chocolate cookies for the crust, and flavor the cheesecake batter with vanilla and strawberry purees.


  1. Prepare Crust: Line muffin tin with liners and add a layer of crushed chocolate cookies mixed with melted butter.
  2. Prepare Cheesecake Batter: Divide the cheesecake batter into three parts, adding vanilla extract, strawberry puree, and cocoa powder to each portion.
  3. Layer and Bake: Layer the batters in the muffin cups and bake until set, about 18-20 minutes.
  4. Cool and Serve: Cool completely, then top with whipped cream or a thin layer of chocolate ganache.


Heavenly Neapolitan Cream Cupcakes are a delightful treat that combines three classic flavors into one irresistible dessert. Perfect for parties, celebrations, or just a sweet indulgence, these cupcakes are sure to impress. With this step-by-step recipe, you can easily whip up a batch and share the joy of these delightful treats with your loved ones. Enjoy baking and savor every bite!

FAQ’s about Heavenly Neapolitan Cream Cupcakes:

1. Can I make the batter ahead of time?

Yes, you can prepare the batter ahead of time. Store it in an airtight container in the refrigerator for up to 24 hours. When ready to bake, let the batter sit at room temperature for about 15 minutes and give it a gentle stir before scooping into the cupcake liners.

2. Can I use store-bought frosting instead of making my own?

Absolutely! If you’re short on time or prefer a quicker option, you can use store-bought frosting. Just be sure to get chocolate, vanilla, and strawberry flavors to maintain the Neapolitan theme.

3. How do I get even layers in the cupcakes?

To achieve even layers, use a small cookie scoop or a tablespoon to measure equal amounts of each batter flavor. Start by adding the chocolate layer, then the vanilla, and finally the strawberry. Gently smooth each layer with a spoon before adding the next one.

4. Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients, such as baking powder and cocoa powder, are also gluten-free. Follow the same recipe steps, but mix the batter gently to avoid overworking the gluten-free flour.

5. What is the best way to store these cupcakes?

Store the cupcakes in an airtight container. At room temperature, they will last for 1-2 days. For longer storage, refrigerate them for up to 5 days. To freeze, place the cupcakes on a baking sheet, freeze until solid, then transfer to an airtight container or freezer bag. They can be frozen for up to 3 months.

6. Can I add food coloring to enhance the layers?

Yes, you can add food coloring to the batters to make the layers more vibrant. Use a few drops of pink or red food coloring for the strawberry layer and a few drops of white food coloring for the vanilla layer, if desired.

7. Can I make mini cupcakes instead of regular-sized ones?

Yes, you can use a mini muffin tin to make mini Neapolitan cupcakes. Adjust the baking time to about 10-12 minutes, or until a toothpick inserted into the center comes out clean.

8. What can I use if I don’t have a piping bag for the frosting?

If you don’t have a piping bag, you can use a ziplock bag. Fill the bag with frosting and cut off a small corner to pipe the frosting onto the cupcakes. Alternatively, you can spread the frosting with a knife or an offset spatula.

9. Can I use fresh strawberries instead of strawberry puree?

Yes, you can use fresh strawberries to make your own puree. Simply blend fresh strawberries in a blender or food processor until smooth. You may need to strain the puree to remove any seeds for a smoother consistency.

10. How can I make the cupcakes more moist?

To make the cupcakes more moist, you can add a tablespoon of sour cream or Greek yogurt to the batter. This will add extra moisture and richness to the cupcakes. Ensure not to overbake the cupcakes, as this can also lead to dryness.

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