Inspired by a trio of classic ice cream flavors, Neapolitan Cupcakes combine chocolate and vanilla in soft, fluffy cupcakes topped with strawberry frosting.

Recipe Inspiration neapolitan cupcakes

cupcake Ingredients

1 1/4 cups cake flour 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp sea salt fine 1/2 cup unsalted butter (softened) 1 cup sugar 3 large egg whites 2 tsp vanilla 1/2 cup full-fat sour cream 1/2 cup whole milk 1/4 cup cocoa powder

frosting Ingredients

1 cup freeze dried strawberries (pulsed to a fine powder) 1 cup unsalted butter (softened) 4 1/2 cups powdered sugar 1/4 cup heavy cream 2 tsp vanilla 1/8 tsp sea salt fine

cupcake instructions

– Preheat oven to 350 degrees. Add paper liners to cupcake pan. – Whisk cake flour, baking powder, baking soda and salt to a mixing bowl. – Beat softened butter and sugar with an electric mixer until creamy and smooth, approximately 3 min. – Beat in egg whites and vanilla until incorporated. – Beat in sour cream. – Reduce mixer speed to low then add dry ingredients to wet. Beat until just combined. – Pour milk into the bowl then continue beating on low until batter is lump free.

cupcake instructions

– Split batter evenly between 2 bowls. Add cocoa powder to one bowl and whisk until smooth. – Place a heaping tablespoon of chocolate batter into cupcake liners. – Top chocolate batter with a heaping tablespoon of vanilla batter. – Bake cupcakes for 20 minutes or until a toothpick inserted into the center comes out clean. – Remove pan from oven and allow cupcakes to cool completely before frosting. – Repeat baking process for remaining batter.

frosting Instructions

– Cream butter with an electric mixer. – Reduce mixer speed to low then add remaining ingredients. -- Beat on low until just combined then beat on high for 2 minutes. – Pipe frosting onto cupcakes and enjoy.

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