Red Velvet Cupcakes In A Jar

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5 from 7 votes

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

Prep Time30

Cook Time18

Total Time48

Course: Dessert

Cuisine: American

Servings: jars

Calories: 396kcal

Author: Heather Perine

Ingredients

For the cupcakes

2½ cups (300 grams) cake flour
1 teaspoon baking soda
2 Tablespoons unsweetened cocoa powder
1 teaspoon salt
1/2 cup 1 stick (113 g) unsalted butter softened to room temperature
1½ cups (300 g) granulated sugar
2 large eggs room temperature
½ cups (120 mL) vegetable oil
2 Tablespoons (1 oz.) liquid red food coloring
1 cup (224 grams) buttermilk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar

For the frosting

16 ounces (227 g) cream cheese softened
16 Tablespoons (227 g) unsalted butter at room temperature
4 teaspoons vanilla extract
5 cups (284 grams) confectioners’ sugar sifted
1/8 teaspoon salt

Instructions

Prep pans and preheat. Preheat the oven to 350° F/180^oC. Line cupcake pans with paper liners.
Combine dry ingredients. In a mixing bowl, whisk together cake flour, baking soda, cocoa powder, and salt and set aside.
Cream butter and sugar. In a second mixing bowl with a hand mixer or in your stand mixer with paddle attachment cream butter and sugar together until light and fluffy, about 2 to 3 minutes on medium speed. Add egg and beat to combine. Add vanilla, oil, and red food coloring.
Alternate the flour and buttermilk. Stir vinegar into buttermilk. Add and alternate the flour and buttermilk mixture, starting and ending with the flour mixture into the butter mixture. Beat just until combined. Do not overmix.
Bake. Divide the batter between the prepared paper liners, filling each about 2/3 full. Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely. Frost cooled cupcakes as desired.
Make the frosting. 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 and salt until totally incorporated, increase the speed and then beat until smooth.
Assemble jars. Once cupcakes are cooled, cut them in half. Layer in the mason jars, with half a cupcake, frosting, then repeat twice. If using smaller jars, layer with one cupcake half, and frosting and sprinkles.

Notes

Storing the jars: These mason jar cupcakes will last 7-10 days, stored in the refrigerator (due to the cream cheese frosting). And you can also freeze them for up to 6 months. I let them thaw overnight in the fridge before enjoying.
Making cupcakes and frosting ahead of time: You can make the red velvet cupcakes up to 2 days in advance, unfrosted. Just wrap in plastic wrap and keep at room temperature. You can also make the cupcakes and freeze for up to 2 months. The frosting can be made up to a week in advance. Just store in your refrigerator for up to a week. You may need to place them back in your mixer and rewhip back to the same consistency.
Cake flour: If you don’t have cake flour, you can use AP flour but your cupcakes won’t be as light and fluffy. Or you can make your own cake flour by measuring out the 2 1/2 cups AP flour, remove 2 1/2 Tbsp. Replace with 2 1/2 Tbsp. cornstarch and then sift. Results won’t be quite the same but will come close!
Buttermilk: If you don’t have buttermilk on hand, then you can replace with 1 cup milk, and 1 Tbsp. lemon juice (or vinegar) mixed together. Let it sit for 10 minutes to thicken/react.
Red food coloring: You can reduce or omit the food coloring, or use an all-natural alternative. I haven’t tested with an all-natural coloring.

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