I admit it: I’m not usually the pink-and-glitter type for Valentine’s Day. But when two eight-year-old girls filled my house for the weekend, plus my friend’s daughter Lexi and her friend visiting, I couldn’t help but embrace the girly side of the holiday.
We started the morning with pink, heart-shaped pancakes for breakfast, which set the tone for lots of delighted squeals and photos. After shopping, lunch, and choosing valentines, I knew I wanted to make a special, festive dessert. I considered something simple like no-bake cookies, but ultimately decided to go all in on the theme.
I’ve made this red velvet cake recipe many times; it’s adapted from the New York Times and remains one of my favorites. Instead of a traditional cake or cupcakes, I layered slices of cupcake with cream cheese frosting in small jars to create a pretty, portable dessert. A final sprinkle of pink and red heart-shaped candies made them irresistibly charming.
Whether you’re baking for kids or your sweetheart, red velvet cupcakes in a jar are a delightful way to celebrate—simple to assemble, visually lovely, and delicious to eat.
Red Velvet Cupcakes In A Jar
Ingredients
For the Cupcakes
- 1 cup cake flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon kosher salt
- ⅔ cup vegetable oil
- ¾ cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 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 clear vanilla extract*
Instructions
For the Cupcakes
- Preheat oven to 350°F (175°C). Line 12 cupcake wells with paper liners or spray the pan with nonstick cooking spray.
- Sift together the cake flour, cocoa powder, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the vegetable oil and sugar until well blended. Add the egg and mix until combined.
- Reduce the mixer speed to low, add the vanilla, and then slowly add the food coloring. If using liquid food coloring, about 2 tablespoons will yield a deep red; gel dye is more concentrated and requires less. Add color gradually until you reach your desired shade.
- Add the flour mixture alternately with the buttermilk in two additions, scraping down the sides of the bowl as needed. Mix just until combined; avoid overmixing.
- Dissolve the baking soda in the vinegar in a small dish, then add it to the batter with the mixer running and beat for about 10 seconds.
- Using a medium scoop (about 3 tablespoons), divide the batter among the 12 wells, filling each about two-thirds full. Bake for 20–24 minutes or until a toothpick inserted in the center comes out clean. Don’t overbake.
For the Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened cream cheese and butter until smooth.
- With the mixer on low, gradually add the sifted confectioners’ sugar until fully incorporated and smooth. Add the vanilla and mix until combined.
To Assemble in Jars
- Slice each cupcake horizontally to create 2–3 layers, depending on how thick you prefer them.
- Place one cake layer in the bottom of a jar, pipe or spread a layer of cream cheese frosting over it, and repeat until the jar is filled. Finish with sprinkles or cake crumbs for a festive touch.
Notes
- Clear vanilla extract keeps the frosting bright white; you can substitute regular pure vanilla if you prefer.
- A Wilton 1A tip works well for piping the frosting into the jars.
- Use festive sprinkles or heart-shaped candies to top the jars.
- Jars shown in photos are Weck Tulip Jelly Jars.
This cupcake recipe has been scaled from the original recipe by The New York Times.