Cupcake Corner

Emily McGinty

Neapolitan Cupcakes: Serving Size 18-24

Neapolitan cupcakes.

Prep time: 30 minutes
Cook time: 35 minutes

(Oreo Center):
-one package of Oreos
-8 oz. of cream cheese
-Duncan Hines strawberry cake mix
-3 eggs
-1/3 cup oil
-1 and 1/3 cup water
Any kind you like

-Cupcake Papers
-Two Bowls


1. Crush up Oreos into crumbs. A blender or food processor is great for this.

2. Add cream cheese to Oreo crumbs and mix thoroughly.

3. Make one-inch balls with Oreo mixture and place them in the center of each cupcake compartment. Refrigerate for 5 minutes.

4. Prepare box cake mix.

5. Pour mix on top of the Oreo ball making sure the Oreo is not visible.

6. Bake according to the directions on the box.

7. Cool cupcakes and frost.

This is an easy take on Neapolitan. It’s great for the winter because you get the taste of ice cream without getting colder than you already are. It’s also great to see the look on someone’s face when they bite into a strawberry cupcake and realize there are Oreos inside.