Red Velvet Cupcakes In A Jar

by Jamie on February 13, 2012

Post image for Red Velvet Cupcakes In A Jar

I know, I know, I’ve said it a gazillion times, I don’t really do the girly pink thing for Valentine’s Day. Having two 8-year old girls in the house over Valentine’s Day weekend quickly changed things. Brian’s daughter, Lexi, and her friend were with us this weekend which compelled me to get in touch with my girly, glittery, and pink loving side.

For breakfast I indulged them in pink, heart-shaped pancakes which evoked little 8-year-old squeals and lots of photos on their iPods. We did the whole shopping, lunch, and picking out Valentines thing and I decided that I couldn’t let the weekend pass by without making them a sweet and yes, girly Valentine’s Day dessert.

I have made this recipe for Red Velvet Cake countless times. It’s adapted from the New York Times, and in my opinion, is one of the best Red Velvet recipes out there. Instead of making a traditional cake or cupcakes, I thought I’d jazz up this sweet treat by layering slices of cupcake with cream cheese frosting in my favorite Weck Tulip Jars. Finishing them off with a sprinkling of pink and red heart-shaped candies gave them a swoon-worthy finish.

Whether you’re baking for 8-year olds or your sweetheart, I’m fairly certain that just about anyone will fall head over heels for Red Velvet Cupcakes in a Jar.


Red Velvet Cupcakes In A Jar

February 13th, 2012

Yield: 8 servings

Prep Time: 15 minutes

Cook Time:


For the Cupcakes

1 cup cake flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon kosher salt
2/3 cup vegetable oil
3/4 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

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 clear vanilla extract*


For the Cupcakes

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.


- This cupcake recipe has been scaled down from the original recipe by The New York Times. Follow the link provided to view the full recipe.
- Clear vanilla extract was used in the cream cheese frosting recipe to maintain a bright white color. Feel free to substitute pure vanilla extract in its place.
- I used a Wilton 1A tip to pipe the frosting into the jars.
- The sprinkles are made by Wilton.
- Jars seen in photos are Weck Tulip Jelly Jars.

{ 90 comments… read them below or add one }

BertiesBakery February 20, 2012 at 6:56 pm

Love this SOOOO cute~


Nuria February 28, 2012 at 2:18 pm

Simply, beautiful and delightful!


Sam March 31, 2012 at 2:07 pm

Just wondered if you can send Weck Jars through the mail?

Thanks. :)


Jamie March 31, 2012 at 2:09 pm

Yes, you can order them directly through Weck’s website. Have a great day!


Sam March 31, 2012 at 2:12 pm

Just wondering if you can send filled weck jars through the mail?

Thanks. :)


Sam March 31, 2012 at 2:49 pm

Do you mind if I copy this idea? I want to send cupcakes in the mail, and this seems like the easiest way.


Sam March 31, 2012 at 3:35 pm

Sorry meant to say for my business.

Thanks. :)


Becca April 23, 2012 at 4:53 pm

I LOVE the straws! Where did you get them?


Jamie April 23, 2012 at 5:49 pm

The straws were purchased from Bake It Pretty. Thanks for stopping by.


carol April 29, 2012 at 7:29 am

Great idea, but how about using clear, plastic cups instead of jars. My kids take them, eat them, throw them away – no dishes to wash!


devi June 19, 2012 at 10:42 pm

Hi Jamie,
Could you tell me what brand did you use for the red food coloring for the red velvet cake? I hope I can buy it from here. I’m in Jakarta (Indonesia)


Jamie June 22, 2012 at 3:00 pm

I used a gel food coloring from Wilton. Thanks for stopping by.


Aurelia July 30, 2012 at 7:58 am

Wow, I love cakes in jars or glasses, I love baking in my wonderful WECK glasses and I absolutely love to make these cupcakes. This velvet colour is amazing!!!


LaRae September 4, 2012 at 8:40 pm

Hello! I was just looking for a great red velvet recipe and I always find great recipes from your website :) But, I was comparing your two recipes for just the plain cupcakes and these in the jar–you used two different measurments of cocoa powder—did you notice a difference? Was it just for color? In your opinion, what would be the BEST (of your two recipes) for a traditional red velvet cupcake?


Jamie September 16, 2012 at 3:50 pm

The cocoa powder was reduced a bit simply due to wanting a more vibrant color red. There really wasn’t a noticeable difference in the flavor at all. Have a great day!


Kalena October 21, 2012 at 8:44 pm

I love red velvet cupcakes and this is a really fun way to serve them. The presentation is delightful. I am very familiar with the Weck Jars; they are my preference for canning. Could you please let me know where you found the glass milk bottles.
Thank you


Jamie October 22, 2012 at 7:28 pm

Thanks so much for stopping by. The glass milk jars were actually purchased at my local market – they are used for self-service olive oil and balsamic vinegar. I have also seen something similar at World Market. Have a great day!


Tara February 4, 2013 at 11:21 am

Aren’t these divine, so perfect for Valentine’s Day!! That’s why I included them in our Mouth Watering Mondays special Valentines. Cheers, Tara


Gayatri July 31, 2013 at 5:01 am

Hi Jamie, these look lovely! You don’t get cake flour easily in India so can I use regular flour with baking soda instead?


Lochy January 3, 2014 at 4:25 am

Hi, Can you please tell me where you bought the bottle from? it’s so cute.


Jamie January 10, 2014 at 11:37 am

Hi Lochy, that is from Cost Plus World Market.
– Jamie


Grandmom January 21, 2014 at 7:47 pm

Great idea! What size Weck Tulip Jars did you use? Thank you.


Jamie February 15, 2014 at 12:20 pm

They are 762 – 1/5 Weck Jelly Jars – I hope this helps.


Allison February 4, 2014 at 12:31 am

I realize I’m late to the game on using the jars!! I have been wanting to try it for a long time. What size jars do you use? Thank you so much!!!


Jamie February 15, 2014 at 12:06 pm

The Jars are Weck 762 – 1/5 Jelly Jars – I hope this helps!


Abby February 6, 2014 at 6:30 pm

What size tulip jars do you use?


Jamie February 15, 2014 at 12:02 pm

I used the 762 – 1/5 Jelly Jar. I hope this helps.


Sheryl September 9, 2014 at 11:36 am

Hi, Super lovely! I want to make them as party favors for my Christmas party so I will use plain old canning jars. Do these need to be refrigerated? I assume they will only be good for a couple of days before getting stale. Thanks for your posts!


Jamie September 10, 2014 at 12:59 pm

Yes, I would recommend refrigerating them before serving. Thanks for stopping by!


shaista Arif October 1, 2014 at 9:10 am

your recipies are just awsm


shaista Arif October 1, 2014 at 9:11 am

plz i want the recipie of vanilla cake


staci October 3, 2014 at 3:09 pm

Will this ship well?


Jamie October 6, 2014 at 11:25 am

I think they would be fine shipped during the cooler months of the year. I would would probably use an express or overnight shipping option. Thanks for stopping by.


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