Go Back
4 from 1 vote

Lemon Neapolitan Cupcakes

Servings 48 cupcakes


Chocolate Cake:

  • 1 box Devil's Food Cake mix
  • 3 eggs
  • 1/2 cup oil
  • 1 cup milk
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract

Lemon Cake:

  • 1 box White Cake mix
  • 4 egg whites
  • 1/3 cup oil
  • 2/3 cup milk
  • juice of 2 lemons
  • zest of 2 lemons
  • 1/2 cup sour cream

Strawberry Buttercream:

  • 2 cups butter softened
  • 5-6 cups powdered sugar
  • 1/3-1/2 cup strawberry puree fresh
  • 2 teaspoons vanilla extract


  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. Sift both cake mixes (into separate bowls) and set aside.
  3. 3. Chocolate Cake: Combine the remaining ingredients in a large bowl and mix until smooth. Add cake mix and stir until fully incorporated.
  4. 4. Lemon Cake: Combine remaining ingredients in a large bowl and mix until smooth, add cake mix and stir well.
  5. 5. Fill your cupcake liners by placing one small scoop of chocolate batter on one side and lemon on the other side. It doesn't need to be perfect, they will bake beautifully no matter what.
  6. 6. Bake cupcakes for 15-20 minutes, or until an inserted knife comes out clean.
  7. 7. Buttercream: Beat butter for 2 minutes, scrape down sides and beat again. Slowly add powdered sugar until your mixture is very thick. Add your strawberry puree a little bit at a time until your frosting becomes light and fluffy. If the frosting becomes too thin, then add more powdered sugar. Add vanilla extract and beat.
  8. 8. Pipe buttercream onto cooled cupcakes and top with a fresh strawberry.
  9. 9. Throw a party!

Recipe Notes

Make your strawberry puree by placing berries in a food processor or in a blender and mix until very smooth, like a soup. For an extra boost of flavor, add freeze dried strawberries to the puree.