Neapolitan Cupcakes

Neapolitan Cupcakes

33 Reviews 7 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h 20 m
AlyssaJS7
Recipe by  AlyssaJS7

“Brownie bottom, strawberry cake middle, and vanilla frosting top!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 dozen cupcakes

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 48 muffin cups with paper liners.
  3. Stir both packages of brownie mix with 1 cup vegetable oil, 4 eggs, and 1/2 cup water in a large bowl until evenly combined and smooth.
  4. Mix strawberry cake mix with 1 cup water, 3 eggs, and 1/3 cup vegetable oil in a separate bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.
  5. Spoon about 2 tablespoons brownie batter into the bottom of each prepared muffin cup.
  6. Top the brownie batter with strawberry cake batter, filling each cup about 2/3 full.
  7. Bake in the preheated oven until the cupcakes spring back when lightly pressed and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
  8. Cool in pans for about 10 minutes before removing to finish cooling on racks.
  9. Beat unsalted butter with an electric mixer on medium-high speed in a bowl until butter is pale and creamy, about 2 minutes.
  10. Beat confectioners' sugar into the butter, about 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. After each addition of confectioners' sugar, raise mixer speed to high to beat as much air as possible into the frosting; reduce speed to low and continue beating until frosting is smooth. Repeat until all confectioners' sugar is incorporated, about 5 minutes of beating time; beat in vanilla extract.
  11. Spread cooled cupcakes with buttercream frosting.

Share It

Reviews (33)

Rate This Recipe
LoriD
30

LoriD

I am not one to usually write reviews but this recipe deserves the time. This is an OUTSTANDING recipe. These cupcakes appeal to all tastes. I made 130 of them for a cupcake tower for my daughter's graduation. They are not fussy however they are special enough. Everyone LOVED them... even the chocolate lovers. I would also like to add that the frosting held up in 90+ degrees in high humidity. Thank you so much for sharing this recipe. It has been added to my favorites in my collection and already been passed on to several family members.

Rancher Mom
27

Rancher Mom

I wasn't too sure about the combination of brownies and cake, but these are incredible! The trio of chocolate, strawberry, & vanilla are just perfect! They are also quite visually appealing. Super sweet, but hey it's a cupcake not a muffin!!

briters89
19

briters89

Absolutely wonderful! I wasn't sure how these would turn out, but my anti-sweets husband LOVED them. They do need to stay in the oven another 4-5 minutes so they cook all the way, but they are wonderful.

More Reviews

Similar Recipes

Raspberry White Chocolate Buttercream Cupcakes
(15)

Raspberry White Chocolate Buttercream Cupcakes

Champagne Cupcakes
(11)

Champagne Cupcakes

Jelly Doughnut Cupcakes
(12)

Jelly Doughnut Cupcakes

Strawberry Cupcakes with Lemon Zest Cream Cheese Icing
(10)

Strawberry Cupcakes with Lemon Zest Cream Cheese Icing

Carlee's Celebrate Spring Cupcakes
(6)

Carlee's Celebrate Spring Cupcakes

Candy Corn Cupcakes
(7)

Candy Corn Cupcakes

Nutrition

Amount Per Serving (48 total)

  • Calories
  • 294 cal
  • 15%
  • Fat
  • 16.7 g
  • 26%
  • Carbs
  • 35.7 g
  • 12%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Raspberry White Chocolate Buttercream Cupcakes

>

next recipe:

Chocolate-Dipped Strawberry Cupcakes