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Neapolitan Cream Filled Cupcakes

Use your favorite chocolate and strawberry cake recipe, or go for a box mix, to create these special tri-colored and flavored Neapolitan Cream Filled Cupcakes.


  • Batter for one chocolate cake use homemade or a cake mix
  • Batter for one strawberry cake use homemade or a cake mix


  • 1/4 cup butter softened
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 2 tablespoons 2% milk
  • 1 tablespoon vanilla extract
  • Pinch salt
  • Frosting if desired


  • Preheat oven to 350° F
  • Fill paper lined muffin cups 1/3 full of chocolate batter. Par-bake for 5 minutes, then remove from oven.
  • Continue by topping par-baked chocolate batter with strawberry batter, filling cups an additional 1/3 full.
  • Place in the oven and cook for 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from pans to wire cooling rack and cool completely.
  • Meanwhile, to create the filling, beat together softened butter, shortening, powdered sugar, milk, vanilla and salt until fluffy.
  • Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of the paper liners to fill each cupcake. Serve and enjoy!