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Red Velvet Cupcakes In A Jar
4.6 from 144 votes

Red Velvet Cupcakes In A Jar

Red Velvet Cupcakes In A Jar combine classic red velvet cake with a smooth cream cheese frosting, baked in individual portions perfect for jar presentation. The cupcake batter uses cake flour, cocoa powder, and buttermilk for a tender crumb, while red food coloring gives its signature appearance. The cream cheese frosting is made creamy and bright with softened cream cheese, butter, and vanilla, piped neatly into jars for convenience and presentation.

Prep Time
15 mins
Cook Time
24 mins
Total Time
39 mins
Servings: 8
Course: Cake
Cuisine: Canadian

Ingredients

For the Cupcakes
  • 1 cup cake flour
  • 2 tablespoons cocoa powder unsweetened
  • ½ teaspoon kosher salt
  • ⅔ cup vegetable oil
  • ¾ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract pure
  • 2 tablespoons red food coloring
  • ½ cup buttermilk
  • ½ teaspoon baking soda
  • ¾ teaspoon white vinegar
For the Cream Cheese Frosting
  • 8 ounces cream cheese softened to room temperature
  • 3 tablespoons butter softened to room temperature
  • 1 pound confectioners’ sugar about 3 ¾ cups, sifted
  • 2 teaspoons vanilla extract clear

Instructions

For the Cupcakes
    Cup of Yum
  1. Preheat oven to 350 degrees. Line 12 cupcake wells with paper liners or spray pan with spray with nonstick cooking spray.
  2. Sift together cake flour, cocoa powder, and salt.
  3. In the bowl of a stand mixer fitted with the whisk attachment, combine oil and sugar until well-blended. Add egg and mix until combined.
  4. Turn your mixer down to the lowest speed and add vanilla, then slowly add in the food coloring. Note: If you are using liquid food coloring, it will take about 2 tablespoons of coloring to get a dark red shade. I used about 1 tablespoon of gel dye to achieve the shade in the photographs. Add the dye slowly and color according to your preference.
  5. Add flour mixture alternately with buttermilk in two batches; scrape down the side of the bowl. Continue mixing until just combined, taking care not to over mix.
  6. Place baking soda in a small dish, stir in vinegar and add to batter with the machine running. Beat for about 10 seconds.
  7. Using a medium scoop (about 3 tablespoons), divide batter between the 12 wells, filling each well about 2/3 full of batter. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Be careful not to over bake.
For the Cream Cheese Frosting
  1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until well combined.
  2. With the mixer on low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.
To Assemble in Jars
  1. Slice cupcakes horizontally to create layers. Each cupcake will yield 2-3 layers depending on how thick you want your layers to be.
  2. Place one cupcake layer into the bottom of your jar, pipe a layer of cream cheese frosting directly onto the cake layer. Repeat the layering process until you reach the top of your jar. If desired, garnish with festive sprinkles or red velvet cake crumbs.

Notes

  • This recipe is adapted and scaled down from a New York Times original for individual jar servings.
  • Use clear vanilla extract in frosting to keep the color bright and avoid browning.
  • Piping the frosting with a Wilton 1A tip creates a neat swirl inside the jars.
  • Wilton sprinkles can be used to decorate the tops for visual appeal.
  • Weck Tulip Jelly Jars are recommended for serving, as shown in photos.