Neapolitan Frosting Cupcakes!

Piled high frosting in vanilla, strawberry, and chocolate is a wonderful way to bring some Neapolitan into your life!

As you can imagine, this cupcake is all about the frosting. If for any reason you are opposed to such ridiculous amounts of frosting piled high onto a delicious cupcake then:

1. You are in the wrong place. I have a healthy disrespect for “rules” in terms of proper amounts of frosting.

2. See #1.

This cupcake could NOT be easier! Here is a little video:

And here are the recipes:

Strawberry, Vanilla, and Chocolate Buttercream


    Strawberry Buttercream
  • 1 cup butter
  • 1 two-pound bag powder sugar (about 7-8 cups)
  • 2 teaspoons McCormick® strawberry extract
  • 4 tablespoons milk
  • dash salt
  • 1-2 drops pink food coloring
  • Vanilla Buttercream
  • 1 cup (2 sticks) unsalted butter, softened
  • 6-8 cups confectioner’s sugar
  • 1/2 cup milk
  • 2 teaspoons McCormick® vanilla extract
  • Chocolate Buttercream
  • 1 cups unsalted butter (2 sticks) at room temp.
  • 4 cups powdered sugar
  • 1/2 cup good quality cocoa powder
  • 1/2 teaspoon table salt
  • 2 teaspoons McCormick® vanilla extract
  • 1/2 cup whole milk or heavy cream (may not use all. Use a tablespoon at a time until reach desired consistency)


  1. Put room temperature butter, strawberry extract, and salt into mixer. Add in powder sugar one cup at a time, alternating with the milk until you have used it all.
  2. Add in food coloring a drop at a time to determine desired color.
  3. If your frosting is too thick you can certainly add more milk. I found that this is the perfect consistency for me to pipe roses using the 1M or 2D tip.
  4. Vanilla
  5. In a large mixing bowl, combine 4 cups of confectioner’s sugar with butter.
  6. Stir in milk and vanilla.
  7. On medium speed, beat until smooth and creamy 3-5 minutes. Gradually add remaining sugar 1 cup at a time until desired consistency. You may not use all the sugar.
  8. Chocolate
  9. Place room temperature butter and vanilla into a stand mixer and beat at medium-high for about three minutes. You want it to appear lighter and fluffier.
  10. While butter is in mixer add powdered sugar, cocoa, and salt to a bowl and mix with a whisk. (sift)
  11. With mixer off, add in one cup of the powdered sugar and cocoa mixture. Turn mixer on to low and then slowly add in remaining powdered sugar mixture, one cup at a time.
  12. With mixer still on low, add in milk. Turn mixer to medium high and blend for at least two minutes.
  13. Frosting will appear very light, but it will darken as it sets.

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I used a 1M tip but you can use any open or closed star tip depending on how frilly you want the ruffles of your design.

I switched up the design and color order often. This helps to make sure you are using all of your buttercream and not just using all the chocolate then having a ton of vanilla left over. It’s also pretty no matter what order you choose!

I used this Chocolate recipe for the cupcakes. Just pay attention to your baking times!

Have fun!

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