Red Velvet Cupcakes in a Jar

Red Velvet Cupcakes In a Jar with Cream Cheese Frosting

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For the cupcakes:

1 ½ cups all purpose flour

3 tbsp unsweetened cocoa powder

1 tsp baking soda

pinch of salt

½ cup unsalted butter, softened

1 cup granulated sugar

¼ cup mild vegetable oil

2 large eggs

2/3 cup buttermilk

1 ½ tsp apple cider vinegar

2 tsp vanilla extract

1 tsp red gel food coloring

For the frosting:

¾ cup unsalted butter, softened

12 oz cream cheese, softened

3 cups powder sugar

1 tbsp vanilla extract


  1. Preheat the oven to 350ºF.
  2. Line a 15 muffin cups with paper cups. Set aside.
  3. In a bowl combine the flour, cocoa powder, baking soda and pinch of salt. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar until creamy.
  5. Add the oil and beat until well combined.
  6. Add the eggs and mix to combine.
  7. Add the buttermilk, apple cider vinegar, vanilla extract and food coloring and beat well combined.
  8. Add in the flour mixture and beat until smooth.
  9. Scoop the batter into the prepared muffin cups.
  10. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  11. Remove from the oven and allow to cool completely.
  12. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy.
  13. Add the cream cheese and vanilla extract and beat until smooth.
  14. Assembly:
  15. Once cupcakes are cooled, cut them in half.
  16. Add one cupcake half to a jar, then a layer of icing then repeat with two more layers of cake and icing.
  17. Seal the jars.
  18. Store in the refrigerator.

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