Neopolitan Cupcakes

• 1 (18 ounce) box devil's food cake mix
• 3 eggs
• 12 cup oil
• 34 cup buttermilk
• 1 cup sour cream
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 (18 ounce) vanilla cake mix
• 2 eggs
• 2 egg whites
• 13 cup oil
• 34 cup buttermilk
• 34 cup sour cream
• 1 teaspoon vanilla
• 1 cup butter, softened
• 8 ounces cream cheese
• 14 cup raspberry puree, strained
• 3 -4 cups powdered sugar

1. Preheat oven to 350 degrees and line pan with cupcake liners (yields 48).
2. Chocolate Cake: In a large bowl combine eggs, oil, buttermilk, sour cream, vanilla and cinnamon.
3. (Do not over mix.)
4. Sift in cake mix to remove the lumps and stir until combined.
5. Fill cupcake liners 1/3 full and shake pan to level the batter.
6. Vanilla Cake: In a large bowl, combine eggs, egg whites, oil, buttermilk, sour cream and vanilla.
7. (Do not over mix.)
8. Sift in cake mix to remove lumps and stir until combined.
9. Scoop vanilla batter on top of the chocolate batter to fill the liners 2/3 full.
10. (1/3 chocolate & 1/3 vanilla.
11. ).
12. Shake the pan to level the vanilla, or leave it uneven if you want some of the chocolate showing through the top of the cake.
13. Bake for 17-21 minutes, or until an inserted knife comes out clean.
14. Buttercream: Beat butter and cream cheese until light and fluffy.
15. Add raspberry puree (I microwave frozen berries, then push them through a strainer to remove the seeds).
16. Add powdered sugar a little bit at a time until you reach your desired consistency.
17. Pipe onto cooled cupcake and top with sprinkles or sanding sugar.

cake mix, eggs, oil, buttermilk, sour cream, vanilla, cinnamon, vanilla cake mix, eggs, egg whites, oil, buttermilk, sour cream, vanilla, butter, cream cheese, raspberry puree

Taken from www.food.com/recipe/neopolitan-cupcakes-473724 (may not work)