Neapolitan Cream Cupcakes

1. Make the Cupcakes:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix just until combined.
5. Divide the batter into three bowls:
   • Vanilla Layer: Leave one portion plain.
   • Chocolate Layer: Mix cocoa powder into the second portion.
   • Strawberry Layer: Mix strawberry puree (or extract and pink coloring) into the third portion.
6. Layer the batters into the cupcake liners: add a spoonful of chocolate, then vanilla, then strawberry. Fill each liner about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Cool completely.

2. Make the Cream Filling:

1. Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Scoop the cream into a piping bag fitted with a small round tip. Insert the tip into the center of each cupcake and fill with cream.

3. Make the Frosting:

1. Beat the butter until smooth and fluffy. Gradually add powdered sugar, heavy cream, and vanilla.
2. Divide the frosting into three portions:
   • Vanilla Frosting: Leave one plain.
   • Chocolate Frosting: Mix cocoa powder into the second.
   • Strawberry Frosting: Mix strawberry puree into the third.
3. Spoon each frosting into a separate piping bag. Place all three bags into a larger piping bag fitted with a star tip for a tri-color swirl.

4. Decorate:

• Pipe the swirled frosting onto the cupcakes. Top with sprinkles, chocolate shavings, or a small strawberry for extra flair!

Now you’ve got adorable cupcakes that taste as good as they look! What’s your favorite Neapolitan flavor—chocolate, vanilla, or strawberry? 🍫🍓🍦