How to Make Neapolitan Cupcakes – Easy Unique Cupcake Recipes
Just wait until you whip up a batch of these delicious Neapolitan Cupcakes. Not only are they beautiful to look at, but they taste perfectly divine as well.
If you’re craving a cupcake recipe that you know is going to deliver, this is the one for you. Every single bite of this delicious cupcake will have you craving “just one more!”
Easy Neapolitan Cupcakes from Box Cake Mix
Neapolitan Cupcakes Recipe
These cupcakes are awesome. And while you might be starting them from a cake mix, they taste like they’re 100% homemade. (and if you have the time and an awesome homemade cupcake recipe, why not make them from scratch?!)
What I love most about these cupcakes is that they offer a delicious taste and flavor. Perfect for an afternoon snack or a “just because I want one” kind of day, you won’t go wrong with this delicious cupcake recipe.
These cupcakes are not only really pretty to look at and make a stunning presentation, but they’re also really really good too! You get a Chocolate cake bottom, Strawberry in the middle, and Vanilla on top, just like you get with the ice cream.
These are great for a party, or on your buffet table for any old occasion. They’re easy to make and assemble, and you can make them ahead, keep them covered in the refrigerator, and pull them out to serve when you need them.
You’re going to love this one.
How to Make Neapolitan Cupcakes
The ingredients you will need to make these Neapolitan Cupcakes are in this list below. However, I have the full ingredients and recipe to print out towards the bottom of the page.
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Neapolitan Cupcakes Box Cake Mix Recipe
This recipe calls for several easy ingredients BUT it’s easy because you can use 3 boxed cake mixes to make your cupcakes.
FOR THE CUPCAKES:
1 Chocolate Cake mix
1 Strawberry Cake mix
1 Vanilla Cake mix
6 eggs
3 – 1/3 cups of oil
3 cups of heavy cream
FOR THE FROSTING:
1 cup of Crisco
1 stick of Butter – softened – not melted
1 Tablespoon of Vanilla
4 cups of Powdered sugar
3 Tablespoons of heavy cream
1 Tablespoon of Chocolate syrup
1 Tablespoon of Vanilla Syrup
1 Tablespoon of Strawberry Syrup
6 Tablespoons of Powdered sugar – divided – see instructions
TOPPING:
1 package of already prepared Decorative Meringues
Let’s get started!
Cake Mix Cupcake Recipe
In the mixing bowl of a stand mixer, mix the chocolate cake mix, 2 eggs, 1/3 cup of oil, and 1 cup of heavy cream until the batter is smooth and creamy.
Line cupcake tins with white cupcake liners, and fill the liners about 1/4 full of the chocolate cake batter.
Rinse out the mixing bowl, dry, and add the Strawberry cake mix, 2 eggs, 1/3 cup of oil, and 1 cup of heavy cream, and mix until the batter is smooth and creamy.
Place the strawberry batter right on top of the chocolate batter, and fill the cupcake liner to about 1/2 full with the Strawberry batter.
Next, place the Vanilla cake mix in the mixing bowl, add 2 eggs, 1/3 cup of oil, and 1 cup of heavy cream, and mix until the batter is smooth and creamy.
Place the Vanilla batter on top of the Strawberry batter, filling the cupcake liner to about 3/4 full.
Place the cupcake pan in the oven at 350 degrees for about 20 minutes, or until a toothpick inserted in the center comes out clean.
When finished baking, remove the cupcake pan to a wire rack to cool for 5 minutes. After 5 minutes, remove the cupcakes from the pans, and place them on the wire rack to completely cool.
Unique Cupcake Recipes
Now it’s time to make the icing. You can purchase store-bought vanilla, strawberry and chocolate icing and call it a day or you can make homemade icing.
Start by placing your Crisco and softened butter in the mixing bowl, and mix until smooth and creamy.
Add the vanilla and blend.
Add half of the Powdered sugar, and blend on low, and add half of the heavy cream and mix well.
Scrape down the sides of the mixing bowl, and blend again.
Add the rest of the powdered sugar and heavy cream, and blend on low until all ingredients are completely mixed.
Scrape down the sides of the mixing bowl again, and blend on high until the frosting is smooth and creamy.
Place the mixing bowl in the refrigerator for about 30 minutes.
Remove the mixing bowl, and divide the Frosting into thirds, placing 1/3 of the frosting in a bowl, and 1/3 of the Frosting in another bowl, and leaving 1/3 of the Frosting in the mixing bowl.
In one bowl, add about a teaspoon of dark chocolate brown food coloring gel, 1 Tablespoon of chocolate syrup and 2 Tablespoons of Powdered sugar, and stir until the Frosting resembles dark chocolate.
In the mixing bowl, add about 1 teaspoon of Neon Pink food coloring gel, and about 4 drops of red food coloring gel, 1 Tablespoon of Strawberry syrup and 2 Tablespoons of Powdered sugar.
Turn the mixer on low to blend, scrape the sides of the bowl, and blend on high.
In the third bowl, add 1 Tablespoon of Vanilla Syrup, and 2 Tablespoons of Powdered sugar, and mix until smooth and creamy.
Place the bowls of Frosting back in the refrigerator until time to Frost the cupcakes.
When the cupcakes are completely cool, place the chocolate frosting in a pastry bag and pipe onto the cupcakes in a large circle on the edge of the cupcakes, meeting the ends where you started and stopped.
Follow the same instructions for the Vanilla Frosting.
Cupcake Decorating
Remember this Tip – If you’d like to make this cupcake easier buy store-bought Icing in the 3 colors/flavors.
For the hot pink top layer, Place the pink Frosting in the pastry bag, and pipe onto the cupcakes, swirling around and coming up to a point.
When Frosting is complete, place a decorative Meringue on top of the cupcakes to finish.
Serve immediately, or place cupcakes in a covered cupcake container in the refrigerator until time to serve.
Enjoy this amazing cupcake!
NOTE: You can purchase decorative Meringues online, or at most specialty food stores. You can also find them in the specialty food sections at stores like Marshall’s, Tuesday Morning, or Williams – Sonoma. You can find the flavored syrups in the coffee section of most grocery stores. You can use Ice Cream Syrups, but they are often not as concentrated, or as rich as the coffee syrups. I would recommend the coffee syrups for the flavored frosting. Marbled Meringues, like the ones on the cupcakes, can be found at Williams – Sonoma.
Easy Cupcake Designs
Cute Cupcake Ideas
Once you make these amazing Neapolitan Cupcakes your kids will love these cupcake ideas too.
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Birthday Party Food Ideas
Studies have shown that if you like this, you will also love the following recipes. I have pulled them together for you right here!
Unicorn Cupcakes
Neapolitan Cupcakes Recipe
Neapolitan Cupcakes
Ingredients
For the Cupcakes
- 1 Chocolate Cake mix
- 1 Strawberry Cake mix
- 1 Vanilla Cake mix
- 6 eggs
- 3 – 1/3 cups of oil
- 3 cups of heavy cream
FOR THE FROSTING
- 1 cup of Crisco
- 1 stick of Butter – softened – not melted
- 1 Tablespoon of Vanilla
- 4 cups of Powdered sugar
- 3 Tablespoons of heavy cream
- 1 Tablespoon of Chocolate syrup
- 1 Tablespoon of Vanilla Syrup
- 1 Tablespoon of Strawberry Syrup
- 6 Tablespoons of Powdered sugar – divided – see instructions
TOPPING
- 1 package of already prepared Decorative Meringues
Instructions
- In the mixing bowl of a stand mixer, mix the chocolate cake mix, 2 eggs, 1/3 cup of oil, and 1 cup of heavy cream until the batter is smooth and creamy.
- Line a 24 count, or 2 12 count muffin tins with white cupcake liners, and fill the liners about 1/4 full of the chocolate cake batter.
- Rinse out the mixing bowl, dry, and add the Strawberry cake mix, 2 eggs, 1/3 cup of oil, and 1 cup of heavy cream, and mix until the batter is smooth and creamy.
- Place the strawberry batter right on top of the chocolate batter, and fill the cupcake liner to about 1/2 full with the Strawberry batter.
- Rinse out the mixing bowl again, and dry, and place the Vanilla cake mix in the mixing bowl, add 2 eggs, 1/3 cup of oil, and 1 cup of heavy cream, and mix until the batter is smooth and creamy.
- Place the Vanilla batter on top of the Strawberry batter, filling the cupcake liner to about 3/4 full.
- Place the muffin tin (s) in the oven at 350 degrees for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- When finished baking, remove the muffin tin (s) to a wire rack to cool for 5 minutes. After 5 minutes, remove the cupcakes from the pans, and place them on the wire rack to completely cool.
FROSTING DIRECTIONS
- Wash the mixing bowl, and dry, and place the Crisco and softened butter in the mixing bowl, and mix until smooth and creamy.
- Add the vanilla and blend.
- Add half of the Powdered sugar, and blend on low, and add half of the heavy cream and mix well.
- Scrape down the sides of the mixing bowl, and blend again.
- Add the rest of the powdered sugar and heavy cream, and blend on low until all ingredients are completely mixed.
- Scrape down the sides of the mixing bowl again, and blend on high until the frosting is smooth and creamy.
- Place the mixing bowl in the refrigerator for about 30 minutes.
- Remove the mixing bowl, and divide the Frosting into thirds, placing 1/3 of the frosting in a bowl, and 1/3 of the Frosting in another bowl, and leaving 1/3 of the Frosting in the mixing bowl.
- In one bowl, add about a teaspoon of dark chocolate brown food coloring gel, 1 Tablespoon of chocolate syrup and 2 Tablespoons of Powdered sugar, and stir until the Frosting resembles dark chocolate.
- In the mixing bowl, add about 1 teaspoon of Neon Pink food coloring gel, and about 4 drops of red food coloring gel, 1 Tablespoon of Strawberry syrup and 2 Tablespoons of Powdered sugar.
- Turn the mixer on low to blend, scrape the sides of the bowl, and blend on high.
- In the third bowl, add 1 Tablespoon of Vanilla Syrup, and 2 Tablespoons of Powdered sugar, and mix until smooth and creamy.
- Place the bowls of Frosting back in the refrigerator until time to Frost the cupcakes.
DECORATING CUPCAKES
- When the cupcakes are completely cool, place the chocolate frosting in a pastry bag and pipe onto the cupcakes in a large circle on the edge of the cupcakes, meeting the ends where you started and stopped.
- Follow the same instructions for the Vanilla Frosting.
- For the hot pink top layer, Place the pink Frosting in the pastry bag, and pipe onto the cupcakes, swirling around and coming up to a point.
- When Frosting is complete, place a decorative Meringue on top of the cupcakes to finish.
- Serve immediately, or place cupcakes in a covered cupcake container in the refrigerator until time to serve.
- Enjoy!
Notes
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.
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