Neapolitan Cupcakes

These neapolitan ice-cream inspired cupcakes are a little difficult to make but are well worth it as they are delicious!


Chocolate Cupcakes:

  • 4oz (100g) butter
  • 4oz (100g) caster sugar
  • 2 eggs
  • 3oz (75g) self-raising flour
  • 1oz (25g) cocoa powder

Vanilla Cupcakes:

  • 4oz (100g) butter
  • 4oz (100g) caster sugar
  • 2 eggs
  • 4oz (100g) self-raising flour
  • 1tsp vanilla extract


  • Ready made butter icing OR
  • Butter, icing sugar and red food colouring (mixed together until you get the flavour and colour you want)
  • (Optional) add strawberry flavouring to get the true neapolitan ice-cream flavour (I don’t like artificial fruit flavours so I skipped this step)


  1. Prepare your cupcake cases and pre-heat your oven to 180°C.
  2. Cream the butter and sugar together until pale in colour, light in texture and fluffy.
  3. Beat in the eggs, one at a time, adding 1tbsp flour each time.
  4. Gently fold in the remaining flour with a metal spoon.
  5. For the chocolate cupcakes add the cocoa powder at this point, for the vanilla cupcakes add the vanilla extract.
  6. Spoon the chocolate mixture in the bottom of the case, evenly spreading out the mixture, then spoon the vanilla mixture on top of the chocolate, making sure it’s spread out evenly across the mixture. (Tip – don’t over-fill your cases or you end up with square cupcakes like mine..)
  7. Bake for 25-30 minutes until lightly brown and firm.
  8. Wait for the cupcakes to cool completely and pipe out your frosting.

Hope you enjoyed reading this post!

Jade Anna x



2 thoughts on “Neapolitan Cupcakes

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