Cupcakes are the pinnacle of human creation – a tiny cake, perfectly sized for snacks and share-platters, which can be as simple as a chocolate-chip muffin or as complex as a miniature Victorian sponge cake.
Given their enormous popularity, cupcakes have been re-imagined time and time again. This time, bakers’ and homemakers’ genius has resulted in the “cupcake in a jar,” a convenient solution to those who are tired of cupcakes getting messy or squished during transport.
Unlike their cousins, the cupcake in a mug, cupcakes in a jar cannot be baked in the jar. Instead, they are assembled in a jar. Aside from making them easier to transport for picnics and packed lunches, cupcakes in a jar look super cute!
You can use jars of all sizes and shapes for the cupcake in a jar recipes below. However, it is best to use jars with wide tops, as it makes the assembly process a whole lot easier.
Also, a good idea is to get cupcake tins that are the same size as the jars you’ll be using, or grab a set of cookie cutters with the same circumference as the jar.
Pick out your favorite recipe below and get baking!
Contents
Red Velvet Cupcake in a Jar Recipe
Who can turn down a fresh red velvet cupcake? There is something special about these wicked delights; the vivid red sponge paired with creamy frosting is just peak indulgence.
Ingredients
For the cake:
- 2 1/3 cups of plain flour.
- 2 tablespoons of cocoa powder.
- 1 teaspoon of bicarb soda.
- 1 teaspoon of baking powder.
- 1 ½ cups of caster sugar.
- 1 cup of buttermilk.
- ¾ cup of vegetable oil.
- 2 eggs.
- Red food coloring gel.
- 2 teaspoons of white vinegar.
For the frosting:
- 2 cups of cream cheese, room temperature.
- 7 tablespoons of butter, room temperature.
- 1 ¼ cups of icing sugar.
- 1 teaspoon of vanilla extract.
Method
Step One:
Preheat your oven to 350 degrees Fahrenheit, line your cupcake trays, and grab yourself a bowl.
Toss all of the dry ingredients into this bowl and mix until combined; sifting is optional here, or just use a fork to work out any lumps.
Step Two:
In another bowl, mix the wet ingredients until combined.
Once everything is a gloopy mess, pour it into the dry ingredients and stir everything up.
Step Three:
Divvy the mixture up into the cupcake tins.
Bake for 20-25 minutes, and let cool completely.
Step Four:
Beat the butter until smooth. A section at a time, add pieces of the cream cheese to the butter and beat until silky smooth.
Add the vanilla and stir thoroughly.
Finally, add the icing sugar a ¼ cup at a time; be sure to mix each ½ thoroughly before adding more, as this will prevent any grittiness from forming in the frosting!
Chocolate Cupcake in a Jar Recipe
Chocolate makes the world go round…or it seems to when those cravings hit!
Few can resist the temptation of a good chocolate cupcake.
Ingredients
For the cupcakes:
- 2 cups of sugar.
- 1 ¾ cups of all-purpose flour.
- ¾ cup of cocoa powder.
- 1 ½ teaspoons of baking powder.
- 1 ½ teaspoons of baking soda.
- 1 teaspoon of salt.
- 2 eggs.
- 1 cup of milk.
- ½ cup of vegetable oil.
- 2 teaspoons of vanilla extract.
- 1 cup of boiling water (or black coffee, if you want an extra moist cake).
For the frosting, use the method we covered in the Red Velvet recipe, only add ½ cup of cocoa powder.
Mix it in before the icing sugar, and you’re golden.
Method
Step One:
Preheat your oven to 350 degrees Fahrenheit and prepare your cupcake tins.
In a bowl, mix the dry ingredients until combined. Either sift everything or squish any lumps with a fork.
Step Two:
In another bowl, mix all of the wet ingredients (except for the boiling water/coffee) with a beater for one to two minutes.
With that done, pour in the boiling water or coffee and mix it up.
Step Three:
Combine the wet and dry ingredients together and beat until glossy and smooth.
Divvy the batter up into your cupcake tins, and bake for 18-22 minutes.
Let everything cool before assembly.
Cupcake in a Jar Assembly
Finally, it is time to assemble the cupcakes!
Step One:
Using a knife and a steady hand, flip the cupcakes onto their sides and slice them into halves, or thirds if they are rather tall.
Then, if the layers are not already so, use a cookie cutter to trim them down to the appropriate size for the jar.
Step Two:
Bring out your clean jars and pop the first cupcake layer in. Using a piping bag or a spoon, start on your first layer of frosting.
Repeat until the jar is ¾ full, with a layer of cupcake at the top.
Step Three:
Slather a final layer of frosting on, making sure that it isn’t so high that it will get smothered by the jar’s lip.
As this is the top layer, you can use a piping bag to create some pretty swirls or sprinkle a few edible decorations on top.
Step Four:
Devour your delicious cupcakes!
Here’s a video showing how to make an ombre cupcake in a jar.
Have you tried making a cupcake in a jar?
