Neapolitan Cupcakes Recipe

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, cream together butter and granulated sugar until light and fluffy.

Beat in eggs, one at a time, then stir in vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with milk. Mix until just combined.

Divide the batter equally into three separate bowls.

In one bowl, mix in cocoa powder until fully incorporated.

In another bowl, mix in strawberry puree until fully incorporated.

Leave the third bowl of batter vanilla-flavored.

Fill each cupcake liner with a layer of chocolate batter, followed by a layer of strawberry batter, and finally a layer of vanilla batter.

Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

In a small bowl, whisk together powdered sugar and enough milk to achieve a thick, but pourable consistency.

Drizzle the glaze over the cooled cupcakes.

Enjoy these delicious Neapolitan cupcakes!