Cupcakes in a jar
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Colorful cake layers from boxed mix with cream cheese frosting piped between, filling 24 jars.
Ingredients
- 2 boxes cake mix (funfetti used)
- 1 cup unsalted butter room temperature
- 4 ounces cream cheese room temperature
- 4 cups confectioner’s sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2-3 tablespoons milk
- Food coloring
- Colored sprinkles
Equipment
- mason jars
- mixing bowl
- hand mixer
- muffin pan
Directions
- Make both cake mixes following the package directions, and tint the batter with food coloring.
- Split the batter between the two sheet pans and bake following the package directions, until a toothpick pushed into the center comes out clean. Let cool.
- Frosting: Beat the butter, cream cheese, and salt for about 3 minutes, until smooth. Add the confectioner’s sugar a cup at a time, and pour in milk until it is as thin as you like; add more sugar to thicken it. Beat in the coloring. Add the vanilla along with the sugar.
- Cut 72 rounds from the cooled cakes, which is 3 for each jar.
- Layer in this order: cake round, frosting and sprinkles, cake round, frosting and sprinkles, cake round. Put on the lid.
Notes
Prep 10 min. Best made the night before or morning of; frosting changes the longer it sits. Refrigerate up to 24 hours if needed. Freeze up to 6 months (texture changes slightly on thawing).
Nutrition
Serving: 72g | Calories: 298kcal | Carbohydrates: 50g | Protein: 1.7g | Fat: 11g | Saturated Fat: 6.3g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 304mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 291IU | Vitamin C: 0mg | Calcium: 85mg | Iron: 0.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 servings; cake mix counted as yellow cake mix (one box 432 g), confectioner's sugar counted as powdered sugar, milk counted as whole milk. Brands and portions vary, so use it only as an approximation.