When it comes to bringing scratch made desserts to get togethers, sometimes it can be downright stressful. Traveling with those desserts, wondering if they will still look the same way you made them and carried them out of your house.
I've tried my fair share of cupcake holders too and only be disappointed.
My solution for you?
Cupcakes in a jar. More specifically...
Red Velvet Cupcakes. In. A. Jar.
Been kind of obsessed lately with desserts in a jar. My apologies. Like these peppermint chocolate cupcakes in a jar with my go to chocolate cupcake and a peppermint cream cheese frosting and crushed candy canes. All in mason jars.
Like I said obsessed. 🙂 But I figure when it comes to cakes and cupcakes in jars you wouldn't mind.
This fun desserts starts with my go to red velvet cupcake. This red velvet cupcake has the perfect hint of cocoa powder, the tanginess from the buttermilk, and trademark red of course. And then my favorite cream cheese frosting recipe.
And they are made in one bowl with no mixer required! If your cream cheese and butter are softened, you can simply give your bowl a wipe and use the same bowl for your frosting. Easy peasy.
A few tips for making these cupcakes:
- Have your pans ready before you start. Because these are going in mason jars in the end, you could skip the cupcake liners and simply spray your pans generously with a non-stick spray.
- Combine your dry ingredients in one bowl and then simply add in your wet ingredients. This is a great one bowl recipe!
- Use COLD cream cheese for your frosting. It will take a little longer to whip up but holds up better.
To Assemble These Mason Jar Cupcakes:
- Allow the cupcakes to cool fully and then remove the paper liners if you used them.
- If your cupcakes are small you can layer a cupcake, frosting, and repeat. For me my cupcakes were a little large so I cut them in half.
- Each jar then got- cupcake, frosting, cupcake, frosting, cupcake frosting. Each jar holds 1 1/2 cupcakes.
Listed below are the items you need to make these cupcakes in a jar. They are affiliate links, so you will be re-directed to Amazon. I do receive a small commission if you make a purchase, but it costs you nothing extra! Thank you in advance!
To Make These Cupcakes You Will Need:
- Cupcake Pans (you want two!)
- Cooling Racks
- Piping/Pastry Bags
- Ateco Tip #847
- Mason Jars
- Stand Mixer
- Dry Measuring Cups and spoons
If you are travelling for the holidays or a get together, these desserts are exactly what you need in your life. Just simply pop the top on these and then you don't have to worry about how they will look when you arrive to where you are getting to. I have over 5 hours to drive from Boston to upstate NY whenever I go home to see my family so I know a little about that "Will my dessert make it by the time I get home" feeling. So let's enjoy the holidays and stress no more, shall we?
Until next time, happy baking!
- 2½ cups cake flour
- 1½ cups sugar
- 1 tsp. baking soda
- 2 tbsp. cocoa powder
- 1 tsp. salt
- 2 large eggs
- 1½ cups vegetable oil
- 1 cup buttermilk
- 2 tbsp. (1 oz.) liquid red food coloring
- 1 tsp. vanilla extract
- 1 tsp. distilled white vinegar
- For the frosting:*
- 16 oz. cream cheese
- 10 tbsp. unsalted butter, at room temperature
- 4 tsp. vanilla extract
- 5 cups confectioners’ sugar, sifted
- Preheat the oven to 350° F. Line cupcake pans with paper liners or spray generously with a non-stick spray.. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
- Divide the batter evenly between the prepared liners. Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Once cupcakes are cooled, cut them in half. Layer in the mason jars, with half a cupcake, frosting, then repeat twice.