Neapolitan Cupcakes

Neapolitan Cupcakes

Now that the 12 Cupcakes of Christmas are long gone, I have been dying to make another cupcake. Originally, I wanted to do a vanilla cupcake with a maraschino cherry filling. I attempted to cut the cherries, use the juice and some sugar and make a jelly filling. Instead, I created something so incredibly hard. I thought I was going to break a tooth. So, I had to improvise…. but then I remembered I had Nutella in the cabinet and strawberries in the freezer. Hello, Neapolitan Cupcakes!

The Nutella in the middle of these cupcakes is just wonderful. I mean, Nutella is phenomenal by itself. Then pair it with this cupcake + strawberry frosting…. flavor town.

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As for filling these cupcakes, I did the “cone” technique. I cut a cone in the middle of the cupcake, put the Nutella in there and then topped the hole. Since that was SUPER confusing, read up on how to do that here!

I used about 5 thawed strawberries for the frosting. However, I highly recommend fresh strawberries. The frozen strawberries made my frosting a bit more runny than I like.

 

Neapolitan Cupcakes

Neapolitan Cupcakes

Ingredients

    For the Cupcake:
  • 1 1/2 c. All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 c. Butter, room temp
  • 1 c. Sugar
  • 3 eggs, room temp
  • 1 1/2 tsp Vanilla Extract
  • 3/4 c. Buttermilk
  • 1/4 c. French Vanilla Coffee Cream
  • Nutella, for filling
  • For the Frosting
  • 1 stick Butter, room temp
  • 3-4 c. Powdered Sugar
  • 5 Strawberries, chopped
  • 2-3 tbsp Milk
  • Dash Vanilla Extract

Instructions

    For the Cupcakes:
  1. Preheat your oven to 350 and line 14 cupcake tins
  2. In a small bowl, combine your flour, baking powder and salt. Whisk or Sift these three ingredients together. Set aside.
  3. In a large bowl, beat your butter until light and fluffy. Slowly add in your 1 c. sugar, and beat until the sugar and butter are combined.
  4. One at a time, add in your eggs to your butter and sugar mixture. Ensure that each egg is beat into the batter until you add in the next one.
  5. In a cup, or a measuring cup, combine your milk, cream and vanilla extract.
  6. Alternating, beginning and ending with your flour mixture, fold (with spatula) in the dry mix and your milk/vanilla mix into your butter, sugar and egg batter.
  7. Fill your lined cupcake tins 3/4 full, and bake for 15 minutes
  8. Once cooled, fill your cupcakes with 1/2-1 tbsp Nutella.
  9. For the Frosting
  10. Take your room temp butter and beat it until creamed
  11. Alternating, add your powdered sugar and milk.
  12. Once the sugar and milk are added, beat in your strawberries. Continue to beat for an additional three minutes.
  13. Top your cupcakes and enjoy!
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