Description
These Neapolitan ice cream cupcakes combine layers of moist chocolate cake, creamy vanilla and strawberry ice cream, and a swirl of whipped cream for a fun, nostalgic treat. Perfect for birthdays, parties, or any celebration, they’re easy to make and always a crowd-pleaser.
Ingredients
- 1 cup (125g) all-purpose flour
- 1/3 cup (35g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/3 cup (80ml) vegetable oil or melted butter
- 2 large eggs, room temperature
- 1/2 cup (120ml) buttermilk (or milk + 1 tsp lemon juice)
- 1 tsp pure vanilla extract
- 1 pint (about 2 cups/475ml) vanilla ice cream, slightly softened
- 1 pint (about 2 cups/475ml) strawberry ice cream, slightly softened
- Optional: 1 pint chocolate ice cream for extra indulgence or swapping out a layer
- 1 cup (240ml) heavy whipping cream, cold
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Rainbow sprinkles, chocolate shavings, or fresh strawberries for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with sturdy cupcake liners. Set ice cream out to soften for 10-15 minutes. Chill mixing bowl and beaters for whipped cream.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, beat granulated sugar, brown sugar, and oil or melted butter until smooth. Beat in eggs, then add buttermilk and vanilla extract. Gradually add dry ingredients, mixing just until combined.
- Spoon batter evenly into lined muffin cups (about 2/3 full). Bake for 15-18 minutes, or until a toothpick comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- Once cupcakes are completely cool, use an ice cream scoop to place a layer of vanilla ice cream (about 2 tbsp per cupcake) on each cupcake. Smooth with a spoon. Freeze for 20-30 minutes, or until firm. Repeat with a layer of strawberry ice cream. Optionally, add a thin chocolate ice cream layer in between, freezing between each addition.
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or dollop whipped cream onto each cupcake. Add sprinkles, chocolate shavings, or a fresh strawberry if desired.
- Place finished cupcakes on a tray and freeze for at least 1 hour before serving. For best texture, let them sit at room temperature for 5-10 minutes before eating.
- If ice cream is too hard to spread, let it sit at room temp a few more minutes. If layers slip, freeze each layer longer. If whipped topping melts, chill cupcakes again before serving.
Notes
Freeze each ice cream layer separately for neat stripes. Use sturdy liners to prevent sogginess. Customize with different ice cream flavors or cake bases. For gluten-free, use a 1:1 GF flour blend; for dairy-free, use plant-based ice cream and coconut cream. Let cupcakes sit at room temp for 5-10 minutes before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 275
- Sugar: 22
- Sodium: 180
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 34
- Fiber: 2
- Protein: 4
Keywords: neapolitan, ice cream cupcakes, birthday, party, chocolate, vanilla, strawberry, easy dessert, summer treat, kid-friendly, frozen cupcakes