Whimsical Creamy Neapolitan Cupcakes will take you right back to childhood! When you can’t decide between chocolate, strawberry and vanilla, why not have all three?
Neapolitan… The word alone takes me right back to a church picnic over thirty years ago.
I was 6 years old and patiently (or almost patiently) waiting in line for an ice cream cone on a Sunday afternoon. As I shifted my weight from one foot to the other, head cocked, twirling a pigtail around my finger, it dawned on me that it would be polite to decide what kind of ice cream I wanted before I got to the front of the line, so the children behind me wouldn’t have to wait on me.
How was a girl supposed to make this kind of serious life-altering decision?
As a looked ahead and ran through the flavor options in my mind, the line seemed to move faster than it had before.
I started to panic over the thought of having to choose my ice cream flavor quickly (Oh, to have such troubles nowadays) when I heard the man scooping the ice cream tell another little girl, “Honey, if you can’t choose, why not go with Neapolitan.”
I didn’t even know what Neapolitan was, but determined if it meant I didn’t have to decide between flavors, that was what I wanted.
When my moment came, I stepped forward and loudly stated, “Nee-a-polo-tiam, please.”
I heard giggles all around me, yet the moment the ice cream cone was handed to me, none of that mattered.
The thick bands of creamy chocolate, pink strawberry and vanilla convinced me that, whether I could say it or not, Neapolitan was obviously the right choice!
To this day, I still feel that way about Neapolitan. Ice cream aside, three flavors instead of one is never a bad idea.
My Neapolitan Cupcakes offer 3 flavors in both the cake and the frosting.
These cupcakes are a playful nod to blissful moments of childhood, when three is obviously better than one.
I started by making one fabulous vanilla cupcake batter using tried-and-true Gold Medal Flour, butter, and pure vanilla extract. I always buy Gold Medal Flour for cake recipes, because the light consistent texture bakes up perfectly every time!
Then I split the batter into three bowls and added strawberry flavoring to one bowl and cocoa powder to another bowl.
After spooning a little of all three batters into the cupcake liners, I swirled them just a little to mix the colors.
Then after the neapolitan cupcakes baked to fluffy perfection…
I followed the exact same pattern with my classic vanilla buttercream recipe.
I put each frosting in a separate piping bag, then put the snipped end of each bag down into a large zip bag with a large piping tip.
(You could use a large piping bag big enough to fit all three smaller bags, but a gallon zip bag works just fine.)
Then I piped all three frosting flavors at once into colorful swirls on top of the neapolitan cupcakes.
SO MUCH FUN I CAN’T STAND IT!
Neapolitan cupcakes are perfect for spring parties, Easter celebrations, or just because.
One taste and you’ll be swept back to a nostalgic moment of your childhood.
I hope it’s a sweet one!
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