High Altitude Neapolitan Cupcakes (Chocolate Strawberry Vanilla)
The cutest Neapolitan cupcakes, with moist chocolate cupcakes, strawberry and vanilla swirl buttercream, and mini chocolate ice cream cone toppers.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Cupcake Pan + 15 Paper Liners
- Stand Mixer with Paddle Attachment
- 16-inch Piping Bag
- 12-inch Piping Bags
- Piping Tip #1M
Ingredients
Cupcakes
- 1 recipe Chocolate Cupcakes (espresso powder optional)
Buttercream
- 3x recipe American Vanilla Buttercream
- ½ oz freeze dried strawberries, finely crushed
- 1 tbsp heavy whipping cream or whole milk
Instructions
Cupcakes
- Prepare and bake the chocolate cupcakes as instructed.
- Cool the cupcakes completely before frosting.
Buttercream
- Prepare 3x the recipe vanilla buttercream.Tip: For a whiter buttercream, substitute half the butter with vegetable shortening.
- Divide the buttercream evenly between 2 bowls. To one bowl of buttercream, add the crushed freeze dried strawberries and the cream, and stir until combined.
Assembly
- Fill two 12-inch piping bags halfway full with buttercream, one with vanilla and one with strawberry. Snip off the tips.
- Fit a 16-inch piping bag with tip 1M, and drop the two smaller bags of buttercream into the larger one, so the colors are side by side.
- Pipe the buttercream onto the cooled cupcakes, refilling the piping bags as needed.
- For the mini ice cream cone toppers, I used tip 4B and a small amount of leftover chocolate buttercream to pipe little swirls on top of the cones. The cones will absorb moisture from the cake, so they should not be placed on top of the cupcakes until ready to serve.
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