Red Velvet Mason Jar Cupcakes

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These mason jar cupcakes are easy to make and even easier to transport! They have a creamy cheese frosting in a fun mason jar- add sprinkles to make them super festive!

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.

Are Red Velvet Cupcakes Just Chocolate?

If you are somehow unfamiliar with red velvet let me drop some quick knowledge on you. It is a buttermilk based cupcake with a hint of cocoa, and of course red food coloring added in.

Here is a fun fact for you from Cheesecake.com according to history, during World War II, because foods were being rationed bakers used boiled beets to enhance the color of their cakes and also to help retain moisture.

It wasn’t until the 1920s, that a man was trying to sell more vanilla extract and food dye that the supposed original Red Velvet Cake was born. Huh, who knew?  And  I know some people shy away from the food coloring and still prefer to use the beet method. No beets for me please.  I’ll save the beets for my salad.

To Make These Red Velvet Mason Jar Cupcakes:

Start by preheating your oven to 350° F. Then prepare your cupcake pans by either placing cupcake liners in them or spray with a non-stick spray.

Then go ahead and make the batter. This is an easy one bowl recipe. These are my red velvet cupcake recipe that I used for these mason jar cupcakes. Don’t you just love that?! In fact, this is a recipe I will show you how to make and the science behind it, and so many more in my Ultimate Baking Bootcamp class.

In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend. Then whisk in the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar until all combined.

Then 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.

Tips For Making These Red Velvet Mason Jar Cupcakes:

• If you don’t have any cake flour you can learn how to make your own cake flour here.
• 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. These are my go to cupcake pans right now that I am baking with. 
• 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. But if you don’t want to bust out that mixer, then soften that cream cheese and then mix by hand. 

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. I used this size for the mason jars. 
• Each jar then got- cupcake, frosting, cupcake, frosting, cupcake frosting. Each jar holds 1 1/2 cupcakes. 

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’ve made these Eggnog cupcakes in a jar as well for a perfect go to dessert to take to parties as well!

So let’s enjoy the holidays and stress no more, shall we? Grab some mason jars and whip up these red velvet cupcakes. Pop the top on and drive in peace. 

Until next time, happy baking!

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 Mason Jar 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

Print Recipe

Red Velvet Cupcakes In A Jar

Fluffy red velvet cupcakes with perfectly sweet and slightly tangy cream cheese frosting all layered in mason jars!

Prep Time30 mins

Cook Time18 mins

Total Time48 mins

Course: Dessert

Cuisine: American

Keyword: chocolate cupcakes, mason jar, mason jar, red velvet

Servings: 16 jars

Calories: 396kcal

Author: Heather Perine

Ingredients

For the cake

• 2½ cups (300 grams) cake flour
• 1½ cups (297 grams) sugar
• 1 tsp. baking soda
• 2 tbsp. cocoa powder
• 1 tsp. salt
• 2 large eggs room temperature
• 1½ cups (297 grams) vegetable oil
• 1 cup (224 grams) buttermilk
• 2 tbsp. 1 oz. liquid red food coloring
• 1 tsp. vanilla extract
• 1 tsp. distilled white vinegar
• For the frosting:*
• 16 oz. (227 grams) cream cheese
• 10 tbsp. (71 grams) unsalted butter at room temperature
• 4 tsp. vanilla extract
• 5 cups (284 grams) confectioners’ sugar sifted

Instructions

• 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.
• Then whisk in the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar until well blended. 
• 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.

Notes

• 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. These are my go to cupcake pans right now that I am baking with. 
• 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. But if you don't want to bust out that mixer, then soften that cream cheese and then mix by hand. 
• 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. I used this size for the mason jars. 
• Each jar then got- cupcake, frosting, cupcake, frosting, cupcake frosting. Each jar holds 1 1/2 cupcakes. 

Nutrition

Calories: 396kcal | Carbohydrates: 34.2g | Protein: 4.1g | Fat: 27.5g | Saturated Fat: 9.2g | Cholesterol: 26mg | Sodium: 314mg | Potassium: 84mg | Fiber: 0.7g | Sugar: 18.2g | Calcium: 3% | Iron: 6%