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Neapolitan Cupcakes

  • Author: Natalie
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 cupcakes 1x
  • Category: cupcakes
  • Method: baking
  • Cuisine: american


Vanilla, chocolate, and strawberry, but in cupcake not cone! Fluffy two-toned cupcakes topped with whipped dairy-free berry frosting. Vegan and gluten-free!



Strawberry Frosting**


  1. Preheat the oven to 350ºF.
  2. Whisk together the applesauce, coconut oil, almond milk, agave, and vanilla.
  3. In a separate book, whisk together the almond flour, oat flour, cane sugar, baking powder, baking soda, and salt until lump free.
  4. Add the wet to the dry and stir to combine. 
  5. Separate batter into 2 bowls. Stir the tapioca starch into one half and the cocoa powder into the other.
  6. Line a cupcake pan with paper liners (or spray with nonstick spray).
  7. Fill each cupcake halfway with the vanilla batter. Top with chocolate batter, filling almost all the way to the top.
  8. Bake for 25-30 minutes at 350ºF. When done, they should spring back when lightly pressed in the center.
  9. Allow cupcakes to cool completely before frosting.
  10. For the frosting, grind the freeze dried strawberries to a fine powder. Whisk into the coconut cream until smooth and pink. Chill until ready to frost. 
  11. Frost cooled cupcakes, top with sprinkles if desired, and eat!


*I chose agave and cane sugar since they are lighter in color for the vanilla batter, but you can use maple syrup and coconut sugar if desired.

**This frosting is not sweetened. Personally I find the cupcakes sweet enough to balance it, but feel free to add 2-4 tbsp powdered sugar if desired.


  • Serving Size: 1 cupcake
  • Calories: 427
  • Sugar: 17g
  • Sodium: 262mg
  • Fat: 13g
  • Saturated Fat: 6g
  • Carbohydrates: 41g
  • Fiber: 3g
  • Protein: 7g

Keywords: chocolate, vanilla, strawberry, frosting, dessert, gluten free, vegan, egg free, dairy free, healthy