I finally made Neapolitan muffins/cupcakes *crowd roars*. I decided to call these tri-flavored concoctions cupcakes because it seemed more fitting and I wanted to put an icing on top. Let’s get started.

All the ingredients - milk, sugar, butter, flour, salt, baking powder, eggs, vanilla extract, cocoa powder, and strawberry extract.

The tools for mixing and making the cupcakes - a large mixing bowl, muffin tin with cupcake liners, and ramekins for small cakes.

butter and sugar.

Cream the butter and sugar with a hand mixer.

Add eggs one at a time...

and mix after each egg.

After all the eggs are mixed in...

add the vanilla and mix.

cupcake mix before floury ingredients.

Stir together the flour, baking powder, and salt.

Mix while alternating flour...

...and milk.

And now we have vanilla cupcake mix!

Two other bowls for the strawberry and chocolate mix...

divided into three equal parts.

This is the vanilla cupcake mix. We don't need to do anything else to it.

a few drops of strawberry extract.

strawberry cupcake mix ready (with a few drops of red food coloring)

cocoa powder. I put WAY too much cocoa powder in this batch. Next time I would start with a tablespoon of cocoa.

chocolate cupcake mix.

first batch - (vanilla) (chocolate) (strawberry)

second batch - (vanilla+strawberry) (chocolate+vanilla) (strawberry+chocolate)

third batch - (vanilla+strawberry+chocolate) (chocolate+vanilla+) (strawberry+chocolate)

The cupcakes are chilling in the oven. I made extra mix to make mini-cakes so I've buttered these ramekins...

and floured them.

Fill the ramekins with whatever combination of the Neapolitan flavors.

place the ramekins in a pan for their trip to the oven.

While the cupcakes and mini-cakes are in the oven, gather the ingredients for the brown butter icing - powdered sugar, milk, vanilla extract, and butter.

heat the butter in a pan on medium-high heat

browned butter

pour the brown butter into a bowl

pour in remaining ingredients.

stir until mixed and thick.

Neapolitan cupcake

Neapolitan cupcake dipped in brown butter icing.

Neapolitan mini-cakes


NEAPOLITAN CUPCAKES adapted from Joy of Baking

  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup granulated white sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1 1/2 teaspoon strawberry extract
  • 2-3 tablespoons cocoa powder

Preheat oven to 350 degrees F and line 24 mini-muffin cups with paper liners.

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Divide mix into three separate bowls. In one bowl pour 1 1/2 teaspoon of strawberry extract and stir. In another bowl pour 2-3 tablespoons cocoa powder and stir.

Evenly fill the muffin cups with the batter, alternating flavored mixes. Bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

Makes 24 mini cupcakes or 12 cupcakes.

BROWN BUTTER ICING adapted from Martha Stewart

  • 4 tablespoons unsalted butter
  • 1 cup sifted confectioner’s sugar
  • 1 teaspoon pure vanilla extract
  • 1 to 2 tablespoons milk

In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.

Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately.

last look.