If you adore the classic flavors of Neapolitan ice cream all wrapped up in a delightful bite, then this Layered Neapolitan Cupcakes Recipe is about to become your new favorite treat. These cupcakes bring together rich chocolate, sweet vanilla, and vibrant strawberry layers, each one moist, flavorful, and topped with luscious frosting that perfectly marries all three. They’re not only a feast for your taste buds but a colorful celebration on your dessert table. Whether you’re baking for a party or a cozy afternoon indulgence, this recipe delivers the magic of Neapolitan in cupcake form with stunning layers and a decadent finish.
Ingredients You’ll Need
Every ingredient in this Layered Neapolitan Cupcakes Recipe plays a starring role. They are simple but essential, blending to create the perfect balance of flavors, moist texture, and eye-catching color that makes each cupcake irresistible.
- Cocoa powder: Adds deep chocolate flavor and richness to the chocolate layer.
- Baking soda: Helps the cupcakes rise beautifully and ensures a light crumb.
- Boiling water: Enhances the cocoa powder’s flavor while keeping the batter moist.
- Unsalted butter (melted and softened, various amounts): Provides a creamy texture and rich flavor throughout all layers and frostings.
- Canola oil: Keeps the cupcakes tender and moist over time.
- Sugar: Sweetens the cupcakes and makes sure each layer has the right touch of sweetness.
- Pure vanilla extract: A must for that warm, aromatic vanilla layer and frosting.
- Kosher salt: Balances sweetness and enhances all other flavors.
- Large eggs and egg whites: Provide structure and stability to the batter and frosting.
- Heavy whipping cream: Adds richness and creaminess to frostings and batters.
- Flour and cake flour: Both types contribute to a tender yet structured crumb for the cupcakes.
- Baking powder: Works with baking soda to ensure a perfect rise in all layers.
- Whole milk: Boosts moisture and blends the wet ingredients smoothly.
- Strawberry extract and pink food coloring: Give the strawberry layer its bright and fresh flavor and color.
- Hershey cocoa powder: For the chocolate frosting’s intense chocolate punch.
- Powdered sugar: Essential for smooth, sweet frosting without any graininess.
- Pink sprinkles, chocolate ice cream cone pieces, maraschino cherries: Fun garnishes that add visual appeal and extra texture.
How to Make Layered Neapolitan Cupcakes Recipe
Step 1: Prepare the Chocolate Layer Batter
Start by combining the cocoa powder and baking soda with boiling water to create a rich chocolate base; this step really helps bring out the deep chocolate flavor you’ll adore. Mix in melted butter, canola oil, sugar, vanilla, salt, and one egg along with one egg yolk. Finally, gently fold in a mixture of all-purpose and cake flours combined with baking powder and salt, making sure not to overmix. The batter should be smooth and luscious. This forms the chocolate portion of your cupcakes.
Step 2: Whip Up the Strawberry Layer Batter
While the chocolate batter rests a bit, prepare the strawberry layer by beating softened butter with sugar and vanilla until fluffy, then beat in egg whites to get a light, airy texture. Add milk mixed with strawberry extract and pink food coloring for that classic Neapolitan pink hue. Finally, fold in flour and baking powder mixture carefully. This batter will deliver the bright, sweet strawberry layer, making your cupcakes pop with color and flavor.
Step 3: Make the Vanilla Layer Batter
The vanilla batter uses softened butter and sugar creamed together, then incorporates egg whites plus the reserved egg white from earlier, heavy cream, vanilla extract, along with the flour and baking powder mix. This results in a tender, classic vanilla cake layer that balances perfectly with the strawberry and chocolate parts. Make sure to keep the batter light for a fluffy outcome.
Step 4: Assemble and Bake the Cupcakes
Line your cupcake tins with liners and evenly divide the chocolate, vanilla, and strawberry batters into each cup in layers, starting with chocolate, then vanilla, then strawberry on top. This layering creates the signature look of the Layered Neapolitan Cupcakes Recipe. Bake them at 350°F for about 21 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely before frosting.
Step 5: Prepare the Frostings and Decorate
Create two indulgent frostings: a chocolate frosting using Hershey cocoa powder, butter, powdered sugar, heavy cream, and chocolate extract, and a strawberry frosting with butter, powdered sugar, heavy cream, vanilla, and strawberry extract. Frost each cupcake with both frostings side by side using a piping bag or spatula for that charming Neapolitan swirl effect. Finally, garnish with pink sprinkles, broken chocolate ice cream cone pieces, and maraschino cherries for a playful, nostalgic touch.
How to Serve Layered Neapolitan Cupcakes Recipe
Garnishes
Sprinkling pink sprinkles gives extra sparkle and sweetness to the frosting. Adding broken chocolate ice cream cone pieces delivers surprise crunch and a nod to the ice cream trio these cupcakes pay homage to. The cherry on top isn’t just for looks — a maraschino cherry adds a juicy burst of sweetness and makes every cupcake feel like a mini celebration.
Side Dishes
Serve these cupcakes alongside a scoop of vanilla bean ice cream for the ultimate Neapolitan experience, or pair with fresh berries to brighten the palate. A simple glass of cold milk or a lightly brewed coffee can also complement the rich, layered flavors wonderfully, enhancing your dessert experience without overwhelming the cupcakes.
Creative Ways to Present
Arrange the cupcakes on a tiered cake stand to show off their beautiful layers from every angle. You can also display them inside cupcake wrappers that match the Neapolitan colors for an extra themed touch. For parties, place them near an ice cream bar or alongside Neapolitan-themed decorations to highlight the inspiration behind this delightful recipe.
Make Ahead and Storage
Storing Leftovers
Store leftover Layered Neapolitan Cupcakes Recipe in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. Refrigeration helps keep the frosting fresh but allow them to come to room temperature before serving to enjoy the full, tender texture and vibrant flavors.
Freezing
You can freeze these cupcakes without frosting for up to three months by wrapping each cupcake tightly in plastic wrap and placing them in a freezer-safe container. For frosted cupcakes, freeze them on a tray first until firm, then wrap individually. Thaw in the refrigerator overnight and let come to room temperature before serving to preserve both flavor and texture.
Reheating
If desired, warm cupcakes slightly in the microwave for about 10-15 seconds to bring out softness, especially if they’ve been refrigerated or frozen. Avoid overheating to prevent frosting from melting or cupcakes drying out. This quick warming step revives that freshly baked feeling.
FAQs
Can I use fresh strawberries instead of strawberry extract?
While fresh strawberries add natural flavor, strawberry extract provides a concentrated, consistent taste and helps maintain the vibrant pink color. You could incorporate fresh strawberries by finely pureeing and folding them into the batter, but this may alter texture and moisture.
Is there a way to make this recipe dairy-free?
Absolutely! Substitute butter with a plant-based margarine or coconut oil and use dairy-free milk alternatives such as almond or oat milk. Make sure to use dairy-free whipped cream substitutes for frosting. These swaps will tweak the flavor slightly but still keep the cupcake moist and delicious.
Can I make this recipe gluten-free?
You can try using a gluten-free flour blend that’s designed for cakes in place of the all-purpose and cake flour. Keep an eye on batter consistency, and consider adding xanthan gum if the blend doesn’t include it to keep the structure intact. Baking time might vary slightly.
How do I get the layers to be perfectly even?
The key is to carefully measure or spoon equal amounts of each batter into the cupcake liners. Using a scoop or tablespoon helps maintain consistency. Gently tap the cupcake tin on the counter after layering to level the batter and avoid air pockets.
Can I make cupcakes without layering but still have the same flavors?
Yes! You can create a Neapolitan swirl by gently swirling the chocolate, vanilla, and strawberry batters together instead of layering. This method gives a marbled effect and still highlights the three classic flavors in each bite.
Final Thoughts
The Layered Neapolitan Cupcakes Recipe is a joyful, colorful tribute to a beloved classic that easily brings smiles to any occasion. You’ll be amazed at how these cupcakes manage to capture the essence of Neapolitan ice cream with moist layers and decadent frosting while being so fun to make and share. I truly encourage you to try this recipe soon and watch it become a crowd favorite in your baking repertoire!
Print
Layered Neapolitan Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 21 minutes
- Total Time: 51 minutes
- Yield: 20 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Layered Neapolitan Cupcakes combine rich chocolate, creamy vanilla, and sweet strawberry flavors in a beautifully layered dessert. Perfect for parties or special occasions, each cupcake features distinct layers of moist cake and complementary frostings, finished with decorative sprinkles, broken chocolate cones, and maraschino cherries for a playful and colorful treat.
Ingredients
Chocolate Cake Layer
- 1/3 Cup cocoa powder
- 1/2 tsp baking soda
- 1/2 Cup boiling water
- 1/4 Cup unsalted butter, melted
- 2 1/2 Tbsp canola oil
- 3/4 Cup + 2 Tbsp sugar
- 3/4 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 1 large egg, room temperature
- 1 large egg yolk (reserve white for white portion)
Vanilla Cake Layer
- 1/4 Cup heavy whipping cream
- 1 Cup flour
- 1 1/2 Cup cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 7 Tbsp unsalted butter, softened
- 3/4 Cup sugar
- 1/2 tsp pure vanilla extract
- 3 large egg whites
- 1/2 Cup whole milk
Strawberry Cake Layer
- 1 tsp strawberry extract
- Pink food coloring
Chocolate Frosting
- 1 Cup unsalted butter, softened
- 1 Cup Hershey cocoa powder
- 3 1/2 Cup powdered sugar
- 1/4 Cup heavy whipping cream
- 1 tsp pure vanilla extract
- 1 tsp chocolate extract
Strawberry Frosting
- 1 Cup unsalted butter, softened
- 4–5 Cup powdered sugar
- 1/4 Cup heavy whipping cream
- 2 tsp pure vanilla extract
- 2 tsp strawberry extract
Decorations
- Pink sprinkles
- Chocolate ice cream cone, broken into large pieces
- Maraschino cherries
Instructions
- Prepare Chocolate Cake Layer: In a bowl, combine cocoa powder and baking soda, then add boiling water to create a smooth cocoa mixture. Allow it to cool slightly. In a separate bowl, mix melted butter, canola oil, sugar, vanilla extract, salt, egg, and egg yolk. Gradually add the cocoa mixture, stirring well to combine.
- Prepare Vanilla and Strawberry Cake Batter: In another bowl, blend the heavy whipping cream, flours, baking powder, salt, softened butter, sugar, vanilla extract, egg whites, and milk until smooth. Divide the batter into two parts; to one portion, add strawberry extract and pink food coloring for the strawberry layer.
- Assemble and Bake the Cupcakes: In lined cupcake tins, layer the chocolate cake batter first, then carefully add the vanilla batter, followed by the strawberry batter. Bake at 350°F (175°C) for about 20-21 minutes or until a toothpick comes out clean. Let cupcakes cool completely on a wire rack.
- Prepare Frostings: For chocolate frosting, beat softened butter with cocoa powder, powdered sugar, heavy cream, vanilla, and chocolate extract until creamy. For strawberry frosting, mix softened butter with powdered sugar, heavy cream, vanilla, and strawberry extracts until smooth and fluffy.
- Decorate the Cupcakes: Once cupcakes are cooled, spread or pipe the chocolate frosting on the chocolate layer, followed by vanilla frosting on the vanilla layer, and strawberry frosting on the strawberry layer to mirror the cupcake layers. Top with pink sprinkles, pieces of broken chocolate ice cream cones, and maraschino cherries for a festive presentation.
Notes
- You can use food coloring sparingly to achieve the desired pink hue in the strawberry layer.
- Make sure all eggs are at room temperature for best batter consistency.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Adjust sugar quantities in frosting to taste for sweetness preference.
- Store cupcakes in an airtight container and refrigerate if not serving immediately.
