Red Velvet Cakes In A Jar
Fluffy red velvet cupcakes with perfectly sweet and slightly tangy cream cheese frosting all layered in mason jars!
Servings: 16 jars
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
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.
- 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.
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: 30mg | Iron: 1.1mg