Simple Neapolitan Cupcakes

Layer strawberry, chocolate and vanilla in a sweet frosted cupcake.

  • Prep Time 45 min
  • Total Time 1 hr 45 min
  • Servings 24

1
box Betty Crocker™ SuperMoist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2
teaspoon almond extract
1/2
teaspoon vanilla
1/4
cup unsweetened baking cocoa
1/2
cup miniature semisweet chocolate chips
1
cup butter, softened
1
bag (2 lb) powdered sugar
1/2
cup whipping cream
3/4
cup finely chopped fresh strawberries

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.
  • 2 Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla. Pour half of batter into small bowl; stir in cocoa and chocolate chips. Divide chocolate batter evenly among muffin cups. Carefully spoon white batter evenly over chocolate batter.
  • 3 Bake as directed. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  • 4 Meanwhile, in medium bowl, beat butter, powdered sugar and whipping cream with electric mixer on medium speed until smooth and spreadable. Gradually stir in strawberries, a few tablespoons at a time. Refrigerate 30 minutes. Frost cupcakes. Store in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
374
,
% Daily Value
Total Fat
16g
16%
(Saturated Fat
8g,
8%
),
Sodium
222mg
222%;
Total Carbohydrate
59g
59%
(Dietary Fiber
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 3 1/2 Other Carbohydrate; 3 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.