Go Back
Homemade Red Velvet Cupcakes In A Jar photo

Red Velvet Cupcakes In A Jar

These Red Velvet Cupcakes In A Jar are a showstopper! Delightful layers of rich cake and creamy frosting, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1 cup cupcake flour for that light and fluffy texture.
  • 2 tablespoons unsweetened cocoa powder to give the cake its classic red velvet flavor.
  • 1/2 teaspoon kosher salt enhances the sweetness of the cake.
  • 1/2 cup vegetable oil keeps the cupcakes moist and tender.
  • 1 cup granulated sugar for the perfect level of sweetness.
  • 1 large egg binds the ingredients together.
  • 1 teaspoon pure vanilla extract adds a warm, inviting flavor.
  • 2 tablespoons red food coloring for that signature red hue.
  • 1/2 cup buttermilk makes the cake incredibly tender.
  • 1/2 teaspoon baking soda helps the cupcakes rise.
  • 1 teaspoon white vinegar enhances the red color and adds moisture.
For the Cream Cheese Frosting:
  • 8 ounces cream cheese softened to room temperature.
  • 3 tablespoons butter also softened to room temperature.
  • 1 pound confectioners sugar about 3 cups, sifted for a smooth frosting.
  • 2 teaspoons clear vanilla extract to enhance the frosting's flavor.

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Jar containers
  • Baking Pan

Method
 

Preparation Steps:
  1. Start by gathering all your ingredients and preheating your oven to 350°F (175°C). Line a baking pan with cupcake liners.
  2. In a mixing bowl, combine the cupcake flour, unsweetened cocoa powder, kosher salt, baking soda, and set aside.
  3. In a separate bowl, whisk together the vegetable oil, granulated sugar, egg, pure vanilla extract, red food coloring, and buttermilk until well combined.
  4. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
  5. Stir in the white vinegar to activate the baking soda.
  6. Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool completely.
  7. In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the sifted confectioners' sugar and clear vanilla extract, mixing until fluffy.
  8. Once the cupcakes are cool, crumble them into small pieces. Layer the cupcakes and frosting in jars.
  9. Chill the assembled jars in the refrigerator for at least 30 minutes before serving.

Notes

  • Use room temperature ingredients for the best texture.
  • Don't skip the vinegar for classic red velvet flavor.
  • Adjust the red food coloring for a deeper hue.
  • Experiment with jar sizes for different occasions.