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Red velvet cupcake in a jar layered with cream cheese frosting and topped with whipped frosting and cake crumbs

Red Velvet Cupcake Jars Perfect Party Dessert Treats - Cute, Portable, and Crowd-Pleasing

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Prep Time 30 minutes
Cook Time 18 minutes
chilling Time 30 minutes
Total Time 1 hour 18 minutes
Course Dessert
Cuisine American
Servings 8 Jars

Ingredients
  

  • For the red velvet cupcakes: 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder (natural, not Dutch-processed)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 large egg, room temperature
  • 3/4 cup neutral oil (canola or vegetable)
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1–2 tablespoons red liquid food coloring (gel also works; adjust to desired shade)
  • For the cream cheese frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3–3 1/2 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • For assembly: 8–10 small jars (4–8 ounces each, depending on how tall you want them)
  • Piping bag and large round or star tip (optional, but neat)
  • Optional toppings: chocolate shavings, sprinkles, crushed cookies, or fresh berries

Instructions
 

  • Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  • Mix dry ingredients: In a bowl, whisk flour, sugar, cocoa powder, baking soda, and salt until combined.
  • Mix wet ingredients: In a separate bowl, whisk egg, oil, buttermilk, vanilla, vinegar, and food coloring until smooth and evenly red.
  • Combine batter: Pour the wet ingredients into the dry. Stir gently until just combined. Don’t overmix—stop when no dry streaks remain.
  • Bake: Divide the batter among cupcake liners, about 2/3 full. Bake 16–19 minutes, or until a toothpick comes out clean. Cool completely on a rack.
  • Make frosting: Beat cream cheese and butter on medium until smooth and fluffy, about 2 minutes. Add vanilla and salt. Gradually mix in powdered sugar until thick, creamy, and pipeable. Adjust with more sugar for thickness or a teaspoon of milk for softness.
  • Crumble or slice the cupcakes: Remove liners. Either crumble cupcakes into soft chunks or slice them horizontally into rounds that fit your jars. Crumbles give a rustic look; rounds give tidy layers.
  • Layer the jars: Add a layer of cake to the bottom of each jar. Pipe or spoon a layer of frosting over it. Repeat layers until you reach near the top, finishing with frosting.
  • Garnish: Add sprinkles, shaved chocolate, or a few crumbs of red velvet on top for contrast.
  • Chill briefly: Cover and refrigerate for 30–60 minutes to set the layers. Serve chilled or at cool room temperature.