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Neapolitan Cupcake Buttercream Frosting

Author: Charlotte Bothe

Neapolitan Cupcake Buttercream Frosting Recipe

The best thing about Neapolitan ice cream, or Neapolitan anything for that matter, is that it will please the palates of chocolate, vanilla, and berry-lovers alike. This recipe for tri-flavored, rich, sweet buttercream is no different; you'll find it a fun way to dress up your favorite chocolate, vanilla, and/or strawberry cupcakes.

At a glance

Enough frosting for at least 12 cupcakes.
Nutrition information


Choose your measure:

Base Frosting

  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup boiling water
  • 1/4 cup meringue powder
  • 4 cups sifted confectioners' sugar
  • 2 cups soft butter

Vanilla flavor

Strawberry flavor

  • 2 tablespoons sugar-free strawberry jam
  • 3 to 5 drops strawberry flavor, optional; for best strawberry flavor
  • 3 to 5 drops red gel paste food color, optional; for deeper color

Chocolate flavor

  • 1/4 cup King Arthur all-purpose baking cocoa, Dutch-process cocoa, or black cocoa
  • 3 to 5 drops brown gel paste food color, optional; for deeper color


  1. To make the base: Dissolve the sugar and salt in the boiling water, and cool to room temperature.
  2. Mix in the meringue powder. Use a mixer to beat on low speed for several minutes, until the powder is dissolved and the mixture is foamy. Increase the speed and beat until soft peaks form.
  3. Beat in the confectioners' sugar. Add the soft butter a few tablespoons at a time, beating well after each addition.
  4. Divide the base into three roughly equal quantities in three separate bowls; if you have a scale, each should weigh about 13 1/2 ounces.
  5. Add the separate flavorings to each of the bowls, beating until evenly incorporated.
  6. Pipe or spread the three layers of frosting onto 12 cupcakes.
  7. Yield: enough frosting for at least 12 cupcakes.

Nutrition Information

  • Serving Size ~1/3 cup (106g)
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 490
  • Calories from Fat 280
  • Total Fat 31g
  • Saturated Fat 20g
  • Trans Fat 1g
  • Cholesterol 80mg
  • Sodium 75mg
  • Total Carbohydrate 55g
  • Dietary Fiber 0g
  • Sugars 51g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.