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Red Velvet Cupcakes in a Jar


A fancy way to gift, serve or share Red Velvet cupcakes! A huge hit and everyone loves them.

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Rate this recipe 4.3/5 (11 Votes)


  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/4 teaspoons cocoa powder
  • 1 1/2 cup canola oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 2 teaspoons vanilla extract
  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 2 teaspoons vanilla extract
  • 4 cups sifted powdered sugar
  • JARS:
  • You can use recycled jelly jars or other small canning jars. Something you don't have to buy new is ideal.


Servings 24
Preparation time 20mins
Cooking time 40mins


Step 1

Combine all cupcake ingredients to make batter.

Batter is ready to be put in cupcake pan.

Spray a standard size cupcake pan with Pam and then fill each hole up 2/3 with the batter. Note: You may or may not use liners when baking, just pull them off before putting them in the jar.

Bake for 17 minutes at 350℉

Take them out and put them on a wire rack to cool completely.

Once they are cool, slice them in half. You will have a stack of tops and a stack of bottoms.

Place 1 bottom in each jar.

Put a layer of the frosting on top of the cake inside of the jar (a piping bag is ideal).

Take the top of the cupcake and place on top of the layer of frosting.

Flatten (gently smash) the top part of the cupcake inside the jar. You want to get the top sort of flat.

Beautifully frost the top of the cupcake (again, a piping bag will help with this).

Cover with lids and package however you like!

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