Neopolitan Cupcakes

18 ingredients
17 steps

Ingredients

  • 1 (18 ounce) box devil's food cake mix
  • 3 eggs
  • 12 cup oil
  • 34 cup buttermilk
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 (18 ounce) vanilla cake mix
  • 2 eggs
  • 2 egg whites
  • 13 cup oil
  • 34 cup buttermilk
  • 34 cup sour cream
  • 1 teaspoon vanilla
  • 1 cup butter, softened
  • 8 ounces cream cheese
  • 14 cup raspberry puree, strained
  • 3 -4 cups powdered sugar

Directions

  1. 1
    Preheat oven to 350 degrees and line pan with cupcake liners (yields 48).
  2. 2
    Chocolate Cake: In a large bowl combine eggs, oil, buttermilk, sour cream, vanilla and cinnamon.
  3. 3
    (Do not over mix.)
  4. 4
    Sift in cake mix to remove the lumps and stir until combined.
  5. 5
    Fill cupcake liners 1/3 full and shake pan to level the batter.
  6. 6
    Vanilla Cake: In a large bowl, combine eggs, egg whites, oil, buttermilk, sour cream and vanilla.
  7. 7
    (Do not over mix.)
  8. 8
    Sift in cake mix to remove lumps and stir until combined.
  9. 9
    Scoop vanilla batter on top of the chocolate batter to fill the liners 2/3 full.
  10. 10
    (1/3 chocolate & 1/3 vanilla.
  11. 11
    ).
  12. 12
    Shake the pan to level the vanilla, or leave it uneven if you want some of the chocolate showing through the top of the cake.
  13. 13
    Bake for 17-21 minutes, or until an inserted knife comes out clean.
  14. 14
    Buttercream: Beat butter and cream cheese until light and fluffy.
  15. 15
    Add raspberry puree (I microwave frozen berries, then push them through a strainer to remove the seeds).
  16. 16
    Add powdered sugar a little bit at a time until you reach your desired consistency.
  17. 17
    Pipe onto cooled cupcake and top with sprinkles or sanding sugar.

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