These Neapolitan Cupcakes with Ice Cream Frosting are easy to whip up, thanks to the use of a box mix for your base, combined with a delicious, homemade frosting!
Sorry that I’m not sorry for the outrageous amounts of cupcakes you’ve been seeing on here this week.
Things got a little crazy.
I almost decided to hold off on sharing these Neapolitan Cupcakes with Ice Cream Frosting (yes you read that right!) with ya’ll until next week, buuuuuut I just couldn’t. Especially after the response I got on them yesterday.
When there’s something this good, it needs to be shared. So let’s share, shall we?
Start out with a box of golden butter cake mix (such as Pillsbury). Really, you could use any yellow or golden cake mix, but I like using the butter ones because I think the flavor is better.
Prepare the cake mix according to directions on the package, then divide your batter into three separate bowls.
*In order to evenly divide the batter, each bowl should have approximately 1-1/2 cups of batter.
To make the vanilla layer, add 1 teaspoon vanilla extract.
For the strawberry layer, add 1/4 cup strawberry preserves + red food coloring. (start with a few drops and work your way up until you get a deep pink color)
For the chocolate layer, add 1 oz. melted semi-sweet chocolate (slightly cooled) + 1 tbsp cocoa powder.
Next, line your cupcake pan with liners and start by adding one heaping tablespoon of strawberry batter into each cup.
Then go ahead and do the same with the chocolate…
And finally, the vanilla.
Bake the cupcakes in a 350F oven for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
You’re going to end up with some beautifully swirled cupcakes on your hands!
Once the cupcakes are cooled completely, it’s time to get to work on your frosting.
Ohhhhh the frosting.
Sweet Tooth, Sweet Life
- 1/3 cup butter, softened
- 4 oz, cream cheese, softened
- 2 tsp vanilla extract
- 1/4 cup vanilla ice cream
- 2-4 tbsp milk*
- 5-1/2 cups confectioners sugar
- Allow 1/4 cup of ice cream to sit at room temperature for 10 minutes.
- Beat butter and cream cheese with electric mixer until light and fluffy. Add vanilla extract and mix to combine. Gradually add powdered sugar, one cup at a time. Mix in ice cream and gradually add milk until you reach your desired consistency.
*I didn’t measure the amount of milk I used, but this is probably close. Just remember to use a tiny bit at a time.
**To get the look of my cupcakes: Divide your frosting into two bowls and add a few drops of red food coloring to one of them to achieve a light pink hue. Fill a pastry bag fitted with a large star tip with each frosting spread on opposite sides of the bag. Create a swirl effect on the top of the cupcake, moving in a circular motion up into a peak. Top with sprinkles.
I’m in love with these cupcakes not only for how they taste, but for how they look. Starting with the delicate soft-serve looking frosting,
…all the way down to the swirled cupcake itself.
Just like a carton of Neapolitan ice cream, right? I kid you not when I say that you can actually taste each of the three flavors when you sink in to your first bite.
The fruity strawberry, combined with the rich chocolate, followed by the sweet vanilla…all on top of the vanilla ice cream-flavored frosting. It’s just heavenly.
I will say that they are a little time consuming, but they are not difficult. And when you get a finished product like this, I’d say that they’re totally worth the extra effort.
They’ll leave people talking, I promise.
Question for the Day:
If you could turn any ice cream flavor into a cupcake, what would it be?