A collection of Neapolitan cupcakes with one sliced open

Neapolitan cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 20 mins Cook: 25 mins


Makes 12

These easy chocolate chip, vanilla and pale pink buttercream cupcakes mimic Neapolitan ice cream and are perfect for a little treat at a picnic

Nutrition and extra info

Nutrition: Per cupcake

  • kcal295
  • fat12g
  • saturates7g
  • carbs43g
  • sugars34g
  • fibre1g
  • protein2g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 140g caster sugar
  • 40g unsalted butter, at room temperature



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • ¼ tsp vanilla extract
  • 120g plain flour
  • 1 ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 120ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 tbsp cocoa powder
  • 50g chocolate chips

For the frosting

  • 250g icing sugar
  • 100g unsalted butter, at room temperature



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • red food colouring


  1. Heat oven to 170C/150C fan/gas 3. Line a cupcake tin with cases. Cream the sugar with the butter using an electric whisk, until combined. Crack in the egg and add the vanilla extract, then whisk to combine. Add half the flour, the baking powder and a pinch of salt, whisk to combine, then add half the milk and whisk briefly again. Repeat to use the remaining flour and milk.

  2. Spoon about half the mixture into a separate bowl, add the cocoa and chocolate chips and stir well to combine.

  3. Using a teaspoon, divide the chocolate mixture between the 12 cupcake cases. Use a wooden skewer to spread the mixture evenly to the edges. Rinse and dry the teaspoon then repeat with the vanilla layer, taking care not to disturb the chocolate below and spreading to the edges again.

  4. Bake for 25 mins. Leave to cool slightly in the tin before turning out onto a wire rack to cool completely.

  5. To make the frosting, sift the icing sugar, then combine with the butter using an electric whisk. It will look crumbly initially – persevere and it will come together. If you're icing is too stiff, add 1 tbsp milk to the mixture. Carefully add 1-2 drops of the food colouring and combine to make a pale pink frosting to ice the cakes. When you cut them in half, the coloured layers will be revealed.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
The White Monk's picture
The White Monk
5th Feb, 2019
I think this should be 140g butter as for most cakes/sponges the ratio of butter/sugar is 50:50 so equal amounts of each. I am not sure about the milk quantity either. This seems a lot! The egg is what binds and gives structure to a cake. There does not seem to be enough egg and too much milk? This seems to be a bit muddled up.
19th Jul, 2018
Clearly something wrong with this recipe - no matter how long you cream 140g of sugar with only 40g of butter it is not going to get light and fluffy .. as I found out .. started looking at other recipes and found that the majority have equal amounts of fat to sugar - so I added more butter to make it up to 140g - then I added an extra egg and only about half of the milk ... turned out okay - but obviously was nothing like the recipe listed here !!
Barbie and Ken
29th Jul, 2017
Tried this with the quantities stated. I think the ratio of sugar to butter is wrong. Tweeted a bit, but didn't turn out well!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?