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!
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.
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.
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.
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.
Divvy the mixture up into the cupcake tins.
Bake for 20-25 minutes, and let cool completely.
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.
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.
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.
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.
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!
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.
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.
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.
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?