Name: Extra Moist Neapolitan Cupcakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: Betty Crocker Sprinkles, Blue Sugar; SIGNATURE SELECTS Maraschino Cherries, in Heavy Syrup; O Organics Milk, Low Fat, Organic; O Organics Sugar, Organic, Powdered; Berry Boss Strawberries; Snack Pack Pudding Milk Chocolate Variety; Challenge Butter, Unsalted, European Style; Value Corner Vanilla Flavor, Imitation; Talking Rain AQA Water, 9.5 pH; SIGNATURE SELECTS Baking Powder, Double Acting; Bob's Red Mill Dark Rye Flour, Organic; Bluebonnet Nutrition Vegetable Oil Sticks; Mrs. Richardson's Dessert Sauce, Strawberry; Morton Iodized Salt, 26 Ounce; Crunch Easter Flatback Egg; Cake Mate Sugar, Blue; SIGNATURE SELECTS Almond Extract, Pure

1. Preheat oven to 350 degrees F. Line a cupcake pan. This will make 24 cupcakes.
2. Combine sugar, flour, salt and baking powder in a large bowl and set aside.
3. Combine milk, oil, extracts and eggs in a medium bowl and whisk together till combine.
4. Pour wet ingredients into dry and mix together. We use a handheld mixer here, till smooth. Add in water and combine on low speed.
5. Pour cupcake mix in cupcake liners about 3/4 the way full. We use a medium ice-cream scooper. Bake for 15 minutes. These will rise really nice. Remove from oven and after 5 minutes put on cooling rack.
6. Let cool for 30-45 minutes prior to frosting.
7. Make frosting: beat butter till smooth, add powder sugar, extract and milk and continue to beat till thick and smooth. We add the strawberry juice in a little at time for color and taste.
8. Pipe frosting on cupcakes or you can frosting regularly if you don’t have pipping bag/tips. Top off with strawberry drizzle, chocolate sprinkles and a cherry! Enjoy.

Extra Moist Neapolitan Cupcakes

Serves 24

30 mins prep

15 mins cook

45 mins total

What you need

How to make

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