Layer strawberry, chocolate and vanilla in a sweet frosted cupcake.
Simple Neapolitan Cupcakes
- Prep Time 45 min
- Total 1 hr 45 min
- Servings 24
- Ingredients 10
Ingredients
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- Water, vegetable oil and egg whites called for on cake mix box
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla
- 1/4 cup unsweetened baking cocoa
- 1/2 cup miniature semisweet chocolate chips
- 1 cup butter, softened
- 1 bag (2 lb) powdered sugar
- 1/2 cup whipping cream
- 3/4 cup finely chopped fresh strawberries
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.
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Step2Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla. Pour half of batter into small bowl; stir in cocoa and chocolate chips. Divide chocolate batter evenly among muffin cups. Carefully spoon white batter evenly over chocolate batter.
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Step3Bake as directed. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
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Step4Meanwhile, in medium bowl, beat butter, powdered sugar and whipping cream with electric mixer on medium speed until smooth and spreadable. Gradually stir in strawberries, a few tablespoons at a time. Refrigerate 30 minutes. Frost cupcakes. Store in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
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