Description

Indulge in Neapolitan Cream Cupcakes, a delightful trio of chocolate, vanilla, and strawberry flavors that transport you straight to Italy with every bite. Fluffy layers are crowned with a dreamy whipped cream frosting, creating a visually stunning and delicious dessert perfect for any occasion. Whether you’re celebrating a birthday or enjoying a cozy night in, these cupcakes promise to impress your guests and satisfy your cravings!

Ingredients

Scale

1 cup all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (softened)
2 large eggs (room temperature)
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
1 tsp pure vanilla extract
1/3 cup strawberry puree
1 cup heavy cream
2 tbsp powdered sugar

Instructions

Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
In a mixing bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
In another bowl, whisk together flour, baking powder, cocoa powder, and salt. Gradually mix into the creamed mixture alternately with milk until just combined.
Divide the batter into three bowls: leave one plain, mix cocoa powder into another for chocolate flavor, and add strawberry puree to the last.
Spoon equal amounts of each batter into cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
Allow cupcakes to cool completely before frosting. Whip heavy cream with powdered sugar until soft peaks form, then frost each cupcake generously.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cupcake (70g)
Calories: 290
Sugar: 24g
Sodium: 130mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: - For added flavor variations, substitute almond extract for vanilla or incorporate fresh fruit bits into the batter. - Store leftover cupcakes in an airtight container at room temperature for up to three days or refrigerate for up to a week.