This is a print preview of "Who's Your Mama Neapolitan Baby Cakes?" recipe.

Who's Your Mama Neapolitan Baby Cakes? Recipe
by Joann Mathias

Who's Your Mama Neapolitan Baby Cakes?
Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 12

Ingredients

  • Ingredients for Vanilla Cupcakes:
  • Makes 12
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • Ingredients for Chocolate Cupcakes:
  • Makes 12
  • Follow instructions for Vanilla Cupcakes below, but reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder. Whisk into dry ingredients.
  • Ingredients for Strawberry Buttercream:
  • Adapted from 125 Best Cupcake Recipes by Julie Hasson
  • Makes enough to frost about 16 cupcakes
  • 2 cups confectioner's sugar
  • 3/4 cup unsalted butter, at room temperature
  • 1/4 cup strawberry puree
  • 1/2 teaspoon strawberry extract
  • Pinch of Salt
  • 8-12 fresh strawberries, hulled and sliced, for decoration
  • Note: This only made enough to frost about 2/3 of my 2 dozen cupcakes. I had to make a batch and a half to frost them all.

Directions

  1. Directions:
  2. Preheat oven to 350 degrees. Prepare 2 standard 12-cup muffin pans with paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  3. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
  4. Fill muffin cups with 3 tablespoons of each batter, side by side. Bake until a toothpick inserted in center of a cupcake comes out clean, 17 to 19 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely.
  5. Directions for Strawberry Buttercream:
  6. In a bowl, using an electric mixer, beat butter until it is light and fluffy. Add strawberry puree, strawberry extract, and salt until well combined. Add sugar, a half cup at a time, and beat until frosting comes together and is light and fluffy, 5 to 7 minutes.
  7. Spread or pipe frosting over cooled cupcakes. Top each with a sliced strawberry.
  8. Note: This only made enough to frost about 2/3 of my 2 dozen cupcakes. I had to make a batch and a half to frost them all.