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Simple Neapolitan Cupcakes
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Prep Time:
45 minutes
Total Time:
1 hour 45 minutes
Create a delectable tricolor cupcake with strawberry, chocolate, and vanilla layers topped with sweet frosting.
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:
  • Preheat oven to 350°F (325°F for dark or nonstick pans) and line 24 regular-size muffin cups with white paper baking cups.
  • Prepare the cake mix following the box instructions for cupcakes, incorporating water, oil, and egg whites while enhancing the flavors with almond extract and vanilla. Transfer half of the batter into a small bowl and mix in cocoa powder and chocolate chips. Distribute the chocolate batter evenly in the muffin cups, then layer the remaining white batter on top.
  • After baking as directed, let the cupcakes cool for 10 minutes before transferring them from the pans to cooling racks. Allow them to cool completely for about 30 minutes.
  • In a medium bowl, use an electric mixer to blend butter, powdered sugar, and whipping cream until velvety. Gently fold in strawberries a few tablespoons at a time. Chill for 30 minutes. Ice cupcakes and refrigerate for freshness.

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