Red Velvet Cupcakes In A Jar

I've been dying to make these.  Cupcakes in a jar.  People are putting everything in a jar.  Cobbler in a jar.  Cheesecake in a jar.  It all sounds so much cuter and so much tastier if it's in a jar!  It does make a cute little gift, and it is definitely easier to transport cupcakes if they are in a jar.  Plus you don't have to be quite so neat with the icing.  Because it's IN A JAR.  So Mother's Day is here, and I finally had my excuse to try putting cupcakes in a jar.  You could probably try this with just about any recipe you like.  I wanted my cupcake jars to coordinate with the Kleenex Caddys I made for the ladies in my life.  So I went with Red Velvet.  Because I like everything to coordinate.  I'm like that.

Red Velvet Cupcakes with
Cream Cheese Frosting

Combine dry ingredients and set aside.

Cream butter and sugar together
until light and fluffy.

Add eggs, one at a time.

Add sour cream.

And milk.

And vanilla.

And that WHOLE bottle of red food coloring. 
WOW!

Gradually mix in the dry ingredients.

Now you have a pretty red batter.

Put batter in well-greased muffin pans
(without paper liners if you are
doing the cupcakes in a jar.  See note below.)

While the cupcakes are baking,
make the frosting.  Combine
the cream cheese and butter until creamy. 

Add in the sour cream and
vanilla until smooth.  Gradually add powdered sugar
until the frosting is as thick as you like. 
(It may not take the entire 32-ounce package of
powdered sugar.)

Now it's thick and creamy.

Put the frosting in a piping bag. 
(Mine is a big zip-top bag and
a star tip.  Very fancy.)

When the cupcakes are cooled, cut them in half. 
Place a half in the bottom of each jar. 
(This made 6 jars total for me, using 12 cupcakes.)

Pipe in a layer of frosting.

Keep on layering the cupcakes and frosting. 
I used 2 cupcakes per jar and the
entire recipe of frosting.  If you want 12 jars
OR your other 12 cupcakes to have frosting,
you'd better double the frosting recipe.
I have 12 naked cupcakes leftover.

Decorate the jar lid with paper or fabric,
and tie on a spoon for eating. 
For breakfast.

This recipe was featured on the Church Supper Link Up at:  Everyday Mom's Meals!

 Also featured at the Holiday Treats Week Link Up
at:  The Newlyweds Blog!

Red Velvet Cupcakes With Cream Cheese Frosting

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
2 teaspoon vanilla
1 small bottle red food coloringFrosting1 (8 ounce) package cream cheese, softened
1/2 stick unsalted butter, softened
2 tablespoons sour cream
1 teaspoon vanilla
1 (32 ounce package) powdered sugar

Heat oven to 350 degrees F.  Combine flour, cocoa, baking soda and salt.  Set aside.  Cream butter and sugar together until smooth and fluffy.  Add eggs, one at a time beating well after each.  Add in sour cream, milk, vanilla and red food coloring.  Mix until well combined.  Gradually add dry ingredients and mix until smooth.  Put into well greased muffin cups (no liners) and bake approximately 25 minutes or until cake tester comes out clean.  Let cool in pan for 10 minutes.  Run knife around edge of pan to loosen, and place on cooling rack.  (The cupcakes may not want to release perfectly from the pans since you aren't using cupcake liners.  That's okay if they aren't perfect because they are getting cut up and put into jars.  If you want to use this recipe for regular cupcakes without putting them into jars, omit greasing the muffin pan and use paper liners instead.)

Meanwhile combine cream cheese and butter until smooth.  Add in sour cream and vanilla until creamy.  Add powdered sugar a little at a time until desired consistency.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 25 minutes

When cupcakes are cool, cut them in half.  Place one cupcake half into the bottom of each jar.  Place cream cheese frosting into a piping bag and pipe a layer of frosting onto the cupcake.  Repeat with another layer of cupcake and frosting until you reach the top of the jar.  End with frosting and make it look pretty, for when the recipient takes the lid off.  Tie on a spoon and give it away!

NOTE:  I used bigger jars, putting about two cupcakes in each jar.  The red velvet recipe makes 24 cupcakes.  I did use all of the frosting, and my yield was 6 jars. 

This should be enough frosting for 24 cupcakes if you were just making regular cupcakes.  It may be necessary to double the frosting recipe, because I now have 12 naked cupcakes with no frosting on them.  I don't mind, because I got my 6 big cupcakes in a jar for Mother's Day gifts so I'm happy.  I don't mind eating the other 12 without frosting.