Neapolitan Cupcakes

Our Neapolitan Cupcakes offer a fresh approach to the classic flavor combination of chocolate, vanilla, and strawberry, creating a treat that will garner three times the “wows.”

Neapolitan Cupcakes
Makes 24
  • ½ cup unsalted butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1½ cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups cake flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1¼ cups milk
  • ¼ cup unsweetened cocoa powder
  • Strawberry Frosting (recipe follows)
  1. Preheat oven to 350°. Line 2 (12-cup) muffin pans with paper liners; set aside.
  2. In a large bowl, combine butter, cream cheese, and sugar. Beat at high speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, sift together cake flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture.
  4. Divide batter in half, and beat cocoa powder into half of batter. Spoon chocolate batter into muffin cups, filling about one-third full. Spoon vanilla batter evenly over chocolate batter, filling about two-thirds full. Bake for 18 to 20 minutes or until a wooden pick inserted in center comes out clean; let cool completely. Pipe Strawberry Frosting on tops of cupcakes.

Strawberry Frosting
  • 1 (8-ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • ¼ cup strawberry jam
  • 2 teaspoons strawberry extract
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 cup confectioners’ sugar
  1. In a medium bowl, combine cream cheese and butter. Beat at medium speed with an electric mixer until smooth. Beat in strawberry jam and strawberry extract until smooth. Beat in whipped topping and confectioners’ sugar.


Discover inspiring style ideas, seasonal recipes, and more by ordering your Southern Lady subscription today!

Subscribe to Southern Lady Magazine with cover image