Neapolitan Cupcakes with Cake Mix
I love sharing real-life recipes for busy families, especially ones you can make with your kiddos! These Neapolitan cupcakes are one of those treats that are often made in our kitchen. I’m a mom working from home with two little girls, and baking with them is our favorite kind of chaos. It’s always messy, there’s usually flour on the floor, but it’s always worth it.
These cupcakes bring together the best of all flavors:
- chocolate,
- vanilla,
- and strawberry – all in one bite.
It’s like the classic ice cream trio!
My girls love scooping the batter into the liners, and I love watching them take pride in their mini creations.
INGREDIENTS
For the Cupcakes:
- 1 box chocolate cake mix
- 1 box vanilla cake mix
- 6 eggs
- 1 cup oil, divided
- 2 cups water, divided
For the Strawberry Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon strawberry emulsion flavoring
- 1/2 teaspoon salt
- 3 tablespoons milk
Topping:
- Mini chocolate chips (because why not?)
How to Make Neapolitan Cupcakes
- Preheat your oven to 350°F and line your muffin tins with cupcake liners.
- In one bowl, mix the chocolate cake mix with 3 eggs, 1/2 cup oil, and 1 cup water. Start on low, then mix on medium for 2 minutes. Set aside.
- In another bowl, do the same with the vanilla cake mix.
- Scoop a little chocolate batter into each cupcake liner, then a scoop of vanilla batter on top.
- Bake for 14–16 minutes until they’re set and lightly golden. Let them cool completly .
Making the Frosting
- Beat the butter, salt, and half the powdered sugar on low.
- Add the rest of the sugar, strawberry emulsion, and milk. Mix on low, then whip on medium for 2–3 minutes until light and fluffy.
- Spoon the frosting into a piping bag (or a zip-top bag with the corner snipped works too!)
- Pipe big, happy swirls on each cupcake and sprinkle with mini chocolate chips.
Storage Tips
Keep these in an airtight container in the fridge for up to 3 days. We like to sneak one out after dinner for a little reward after wrangling toys and storytime.
Im sure you will love these desserts too:
FAQs
Can I use homemade batter instead?
Sure! We go with box mix when we want less cleanup, but homemade works even better!
Don’t have strawberry emulsion?
Strawberry extract or even a spoonful of jam will do the trick!
Can I make these ahead of time?
Yes! Freeze the unfrosted cupcakes, then decorate the day you need them.
These Neapolitan cupcakes with cake mix are one of those recipes that turn a regular day into something special. They’re sweet, simple, and full of flavor — just like our best baking memories.
Too busy to make this right now? Pin for later to your favorite Pinterest Board!
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Happy baking, from our busy little kitchen to yours!
Neapolitan Cupcakes with Cake Mix
Ingredients
For the Cupcakes:
- 1 box chocolate cake mix
- 1 box vanilla cake mix
- 6 eggs
- 1 cup oil divided
- 2 cups water divided
For the Strawberry Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon strawberry emulsion flavoring
- ½ teaspoon salt
- 3 tablespoons milk
Topping:
- Mini chocolate chips
Instructions
Make the CupCakes
- Preheat your oven to 350°F and line your muffin tins with cupcake liners.
- In one bowl, mix the chocolate cake mix with 3 eggs, 1/2 cup oil, and 1 cup water. Start on low, then mix on medium for 2 minutes. Set aside.
- In another bowl, do the same with the vanilla cake mix.
- Scoop a little chocolate batter into each cupcake liner, then a scoop of vanilla batter on top.
- Bake for 14–16 minutes until they’re set and lightly golden. Let them cool completely.
Making the Frosting
- Beat the butter, salt, and half the powdered sugar on low.
- Add the rest of the sugar, strawberry emulsion, and milk. Mix on low, then whip on medium for 2–3 minutes until light and fluffy.
- Spoon the frosting into a piping bag (or a zip-top bag with the corner snipped works too!)
- Pipe big, happy swirls on each cupcake and sprinkle with mini chocolate chips.
