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Neopolitan Cupcakes

So... I'm back! I would tell you guys wedding planning has overwhelmed me this past month but I'm afraid you'd roll your eyes and be like really?! The stress is real, y'all. I am less than two months away and it's really crunch time now!

And truthfully, I've been uninspired to bake/cook anything lately. When you eat, sleep, and breathe wedding planning, blogging is the last thing on your mind. I've been living off protein shakes and Larabars, so it's rare that I even sit down for a real meal, let alone plan to make one.

I'm hoping things will go back to normal after the wedding, but for now, please excuse the scarce and random posting!

The good news is I've come to make it up to you with my ultimate all-time favorite thing to make...cupcakes! I think it's been almost a year since I last posted a cupcake recipe, which is WAY too long.

These cupcakes are the best of three worlds: chocolate, vanilla, and strawberry! For many years, I was the person who ate all the chocolate and vanilla ice cream out of the neopolitan tubs my parents would buy. Now, I realize I was missing out on so many delicious calories!

These three together are a fantabulous combination. There are many different ways to make neopolitan cupcakes but I think combining the three flavors both in the cupcake batter AND in the frosting is seriously the best way to enjoy them!

How cute would these be for Mother's Day?

Neopolitan Cupcakes

Yield: 18-24 cupcakes
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2 and 1/4 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
4 egg whites
1 and 1/4 cups milk
1 and 1/2 cup granulated sugar
1/2 cup (8 tablespoons) unsalted butter, room temperature
pinch of vanilla powder (or 2 teaspoons vanilla extract)
1/4 cup cocoa powder
1/4 cup strawberry jam

For the frosting:
1/2 cup (8 tablespoons) unsalted butter, room temperature
1/2 cup (8 tablespoons) salted butter, room temperature
4 cups powdered (confectioners) sugar
pinch of vanilla powder (or 2 teaspoons vanilla extract)
2 tablespoons heavy cream
2 tablespoons cocoa powder
2 tablespoons ground freeze-dried strawberries


Preheat oven to 350 degrees F. Line a 24-cavity cupcake pan with cupcake liners.

In a medium-sized bowl, whisk together cake flour, baking powder, and salt. Set aside.

In another medium-sized bowl, whisk together egg whites and milk until frothy. Set aside.

In a larger bowl, using an electric hand mixer, beat together butter and granulated sugar until crumbly. Beat in vanilla.

Add flour mixture and egg mixture alternately, in two additions, beating well after each addition.

Divide batter into thirds. Set aside one-third. Beat cocoa powder into one-third. Beat strawberry jam into another third.

Using a tablespoon scoop, scoop a heaping tablespoon of each batter into the cupcake liners.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Remove cupcakes from pan and transfer to wire rack to cool completely.

In the meantime, prepare the frosting. In a medium-sized bowl, using an electric hand mixer, beat butter until smooth and creamy. Gradually pour in powdered sugar, beating well after each addition. Beat in vanilla and heavy cream, until frosting is light and fluffy.

Divide buttercream frosting into thirds. Set aside one-third. Beat cocoa powder into one-third. Beat ground freeze dried strawberries into another third.

Spoon each type of frosting into individual piping bags. Frost cupcakes as desired.

Adapted from Sugarcrafter

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