Red velvet cupcakes in a jar
Be the first to rate it
Red velvet cupcakes sliced and layered with cream cheese frosting in eight jars.
Ingredients
Cupcakes
- 1 cup cake flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 2/3 cup vegetable oil
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons red food coloring
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 3/4 teaspoon white vinegar
Cream cheese frosting
- 8 ounces cream cheese softened to room temperature
- 3 tablespoons butter softened to room temperature
- 1 pound confectioners’ sugar (about 3 3/4 cups) sifted
- 2 teaspoons clear vanilla extract
Equipment
- mason jars
- mixing bowl
- muffin pan
- hand mixer
Directions
- Heat the oven to 350 degrees. Line or spray 12 cupcake wells.
- Sift the cake flour, cocoa, and salt together.
- In a stand mixer, whisk the oil and sugar, then add the egg.
- On the lowest speed, add the vanilla, then slowly pour in the red coloring (about 2 tablespoons liquid, or about 1 tablespoon gel).
- Add the flour mixture in two batches, alternating with the buttermilk, and mix just until combined.
- In a small dish, stir the vinegar into the baking soda, then add it to the batter while the mixer runs and beat for about 10 seconds.
- Scoop about 3 tablespoons of batter into each well (2/3 full). Bake for 20–24 minutes, until a toothpick comes out clean, taking care not to overbake. Let cool.
- Frosting: Cream the cream cheese and butter together, then add the confectioners’ sugar gradually on low until smooth, and mix in the vanilla.
- Slice each cupcake sideways into 2–3 layers. In each jar, alternate cupcake layers with piped frosting all the way to the top. Garnish with sprinkles or red velvet crumbs if you like.
Notes
Prep 15 min, cook 24 min. Baked in a cupcake pan, not the jar. Clear vanilla keeps frosting white; pure vanilla can be used.
Nutrition
Serving: 167g | Calories: 666kcal | Carbohydrates: 90g | Protein: 5g | Fat: 33g | Saturated Fat: 12g | Trans Fat: 0.6g | Cholesterol: 64mg | Sodium: 383mg | Potassium: 109mg | Fiber: 0.9g | Sugar: 76g | Vitamin A: 489IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 1.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 servings; buttermilk counted as lowfat buttermilk, white vinegar counted as wine vinegar, confectioners' sugar counted as powdered sugar. Brands and portions vary, so use it only as an approximation.