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. My friend’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. At first I thought I might do something delicious and simple like my No Bake Cookies, but then I decided to really go with the holiday theme.

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

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 24 minutes


For the 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

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.


  • 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.
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.

Red Velvet Cupcakes are layered in a jar with sweet cream cheese frosting and festive sprinkles. They're the perfect way to celebrate any occasion!

115 Responses to “Red Velvet Cupcakes In A Jar”

  1. BertiesBakery — February 20, 2012 at 6:56 pm

    Love this SOOOO cute~


  2. Nuria — February 28, 2012 at 2:18 pm

    Simply, beautiful and delightful!


  3. 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!

  4. Sam — March 31, 2012 at 2:12 pm

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

    Thanks. :)


  5. 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.


  6. Sam — March 31, 2012 at 3:35 pm

    Sorry meant to say for my business.

    Thanks. :)


  7. 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.

  8. 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!


  9. 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.

  10. 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!!!


  11. 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!

  12. 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!

  13. 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


  14. 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?


  15. 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

  16. 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.

  17. 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!

  18. 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.

  19. 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!

  20. shaista Arif — October 1, 2014 at 9:10 am

    your recipies are just awsm


  21. shaista Arif — October 1, 2014 at 9:11 am

    plz i want the recipie of vanilla cake


  22. 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.

  23. Liz — December 9, 2014 at 1:33 am

    I simply loooove RV!!

    I am thinking of baking it as a cake instead. What size pan & what would the temperature & baking time be?

    Thanks in advance!!


    • Jamie — January 29, 2015 at 12:01 am

      Hi Liz,

      This would make an 8×8 square cake, or perhaps a thick 8″ cake. The temperature would stay the same, but the baking time would increase to 45-55 minutes. Start checking the cake after 45 minutes with a toothpick. When it comes out clean, the cake is done.

      – Jamie

  24. gayahidupku — December 21, 2014 at 9:52 pm

    Its looks very dilicious … yummy .. i’ll try at my kitchen!


  25. Audrey — January 18, 2015 at 2:19 am

    How many servings does this recipe make?


    • Jamie — January 18, 2015 at 9:56 pm

      This will make about 12 servings. I hope this helps and I appreciate you stopping by.


    • Audrey — January 19, 2015 at 10:52 pm

      Thank you :)

  26. Audrey — January 20, 2015 at 9:00 am

    Hi again! I was wondering if I can use all purpose four instead of cake flour?


    • Jamie — January 20, 2015 at 10:03 pm

      Audrey –
      You can make cake flour by removing 2 tablespoons from 1 cup of all purpose flour and replace it with 2 tablespoons of cornstarch. Sift the mixture together five or six times. I hope this helps.


    • Audrey — January 26, 2015 at 10:10 am

      Thanks a lot. Helped a lot for my school project. :D

    • Jamie — January 27, 2015 at 10:24 am

      I’m so glad to help. Thanks for stopping by.


  27. Eliana — January 21, 2015 at 5:56 pm

    This is such a cute idea and I really want to do it. I really love the glass milk bottle; if you could just tell me where you got those. Thanks so much!


    • Jamie — January 28, 2015 at 11:39 pm

      Hi Eliana,

      If I remember correctly, I got that at Pier One Imports. Thanks for stopping by!

      – Jamie

  28. mosa — January 22, 2015 at 7:37 am

    I really love the idea of using jars and the straws are very nice. cant wait to try the cup cakes. they look delicious.


    • Jamie — January 22, 2015 at 8:34 am

      Jars do make a fun presentation for desserts. Thanks for visiting.


  29. Katherines Corner — January 22, 2015 at 7:38 pm

    Oh my goodness. Please pass the milk! I invite you to share at my blog hop ( you can link up until Sat night) Hugs!


  30. Fiz — March 14, 2015 at 8:51 am

    Hi Jamie :) can i store this in norm room temp, with the jar sealed? How long can this be kept fresh in fridge?


    • Jamie — March 16, 2015 at 9:17 am

      I would store them covered in the refrigerator until ready to serve. They should be fine for 2 to 3 days. I hope this helps.


  31. Trina and Tina — January 25, 2016 at 8:38 am

    These little cakes are just too”sweet”! Putting them in jars is genius. We can’t wait to make! Thanks for sharing! 


    • Jamie — January 26, 2016 at 5:04 pm

      Hi, Trina and Tina! I hope you enjoy them!

  32. Esra — February 2, 2016 at 8:44 am

    can i use the this recipe for makeing redvelvet cake ?! 


    • Jamie — February 2, 2016 at 11:31 am

      Hi, Esra! I think you should double the recipe if you want to make a full cake. I think it should work out fine. I hope you enjoy it!

  33. Pamela — February 3, 2016 at 10:15 pm

    Weck jars are beautiful but I can’t afford them.


    • Jamie — February 4, 2016 at 1:59 pm

      They are quite lovely, Pamela!

  34. Miley — December 18, 2016 at 2:21 am

    Hi, for the granulated sugar, is it 3/4 cup?


    • Jamie — December 18, 2016 at 7:50 am

      Hi, Miley! Yes, it is. Thank you for catching that!

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