Red Velvet Cupcakes In A Jar Recipe 435 Recipes

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RED VELVET CUPCAKES



Red Velvet Cupcakes image

Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top!

Provided by Sally

Categories     Cupcakes

Time 2h

Number Of Ingredients 14

2 large eggs, room temperature and separated
1 and 1/3 cups (166g) all-purpose flour* (spoon & leveled)
1/4 cup (32g) cornstarch*
1/2 teaspoon baking soda
4 teaspoons (7g) natural unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup (60g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (120ml) canola or vegetable oil
2 teaspoons pure vanilla extract
1/2 teaspoon distilled white vinegar
liquid or gel red food coloring*
1/2 cup (120ml) buttermilk, room temperature*
cream cheese frosting for topping

Steps:

  • Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 14 cupcakes, so you will have 2 cupcakes to bake in a 2nd batch.
  • With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. See photo at the bottom of this post for a visual. Set aside.
  • Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look "piece-y" and not completely combine with the oil. This is normal and ok.
  • Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring- until you reach your desired color. I use 2 Tablespoons. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter - and there were in 1 test batch for me - again, this is ok. They will melt inside as the cupcakes bake. Making them even more buttery.)
  • Spoon batter into cupcake liners filling 1/2 - 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don't overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
  • Prepare cream cheese frosting. Frost cooled cupcakes immediately before serving. I used a Wilton #12 tip; I don't recommend a star tip. This frosting is a little too thin.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING



Red Velvet Cupcakes with Cream Cheese Frosting image

Recipe video above. What's so special about Red Velvet Cupcakes, anyway? It's the crumb. True to its name, it's "velvety" and soft, with a hint of vanilla and chocolate flavour, not to mention the striking vibrant red colour! Frosted with fluffy cream cheese frosting, this is a cupcake that likes to steal the lime light. And we happily let it!Adapted from my Red Velvet Cake recipe, a long standing reader favourite!

Provided by Nagi

Categories     Cupcakes     Sweet Baking

Number Of Ingredients 17

1 1/3 cups cake flour ((sub plain / all purpose flour, Note 1))
1 tbsp cocoa powder (, unsweetened (Note 2))
1 1/2 tsp baking powder ((not baking soda, Note 3))
Pinch of salt
60g / 4 tbsp unsalted butter (, softened (Note 4))
2/3 cup caster sugar (superfine sugar)
2 large eggs (, at room temperature (Note 5))
1/3 cup vegetable oil ((or canola))
1/2 cup buttermilk (, at room temperature (Note 6))
1 tsp vanilla extract
1/2 tsp white vinegar ((Note 7))
1 tbsp red food colouring ((yes, 1 whole tablespoon!))
1/3 cup unsalted butter (, softened (Note 4))
170g / 6oz Philadelphia block cream cheese (, softened (Note 8))
1/2 tsp vanilla extract
1/8 tsp salt
2 1/2 cups soft icing sugar mixture (powdered sugar) (, sifted (Note 9))

Steps:

  • Preheat oven to 180°C/350°F (160°C fan). Line a standard 12 hole muffin tin with cupcake liners.
  • Sift Dry ingredients together into a bowl.
  • Cream butter: Put the butter in a separate bowl and beat on speed 2 for 1 minute with an electric mixer or stand mixer (paddle attachment).
  • Cream sugar: Add sugar then beat for a further 2 minutes, same speed, until the butter is very pale yellow, almost white.
  • Beat in eggs: Add the eggs one at a time beating for 30 seconds on speed 1 after each addition.
  • Add remaining Wet ingredients: Add oil, buttermilk, vanilla and red food colouring then beat on Speed 1 until incorporated and the batter is smooth.
  • Beat in flour: Sprinkle the Dry ingredients across the surface and mix on Speed 1 for just 20 seconds. Scrape down sides of the bowl, then mix again for 10 seconds. The batter should now be smooth - few small lumps is ok. Do not keep beating - overworks batter = cupcakes not as soft!
  • Fill pan: Divide the batter between the 12 cupcake liners - it should fill 3/4 of the way, but it depends on the size of the cupcake liners you use.
  • Bake for 20 minutes or until a skewer inserted into the centre of the middle cupcake comes out clean.
  • Cool: Immediately remove cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.
  • Cream butter: Place butter in a bowl and beat for 1 minute until it's smooth and starts to become paler in colour - speed 6 on stand mixer, speed 9 for electric beater.
  • Cream cream cheese: Add cream cheese then beat for a further 1 minute on the same speed until smooth.
  • Add icing sugar: Add icing sugar in 4 batches, beating in between until incorporated, starting on speed 1 so you don't get a dust storm in your face!
  • Beat until fluffy: Add vanilla and salt, then beat for 2 minutes until fluffy - speed 6 with stand mixer, speed 9 with electric beater. It should be creamy but still hold its shape in a peak (see video). If it's too sloppy, place in fridge for 30 minutes, then beat again.
  • Pipe: Transfer into piping bag with desired piping tip. Pipe onto cupcakes - makes enough to generously frost 12 cupcakes as pictured in post.

Nutrition Facts : Calories 392 kcal, Carbohydrate 48 g, Protein 4 g, Fat 21 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 68 mg, Sodium 93 mg, Fiber 1 g, Sugar 37 g, UnsaturatedFat 6 g, ServingSize 1 serving

RED VELVET CUPCAKES IN A JAR RECIPE - (4.3/5)



Red Velvet Cupcakes in a Jar Recipe - (4.3/5) image

Provided by Mary-6

Number Of Ingredients 19

CUPCAKES:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 1/4 teaspoons cocoa powder
1 1/2 cup canola oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
2 teaspoons vanilla extract
CREAM CHEESE FROSTING:
1 pound cream cheese, softened
2 sticks butter, softened
2 teaspoons vanilla extract
4 cups sifted powdered sugar
JARS:
You can use recycled jelly jars or other small canning jars. Something you don't have to buy new is ideal.

Steps:

  • Combine all cupcake ingredients to make batter. Batter is ready to be put in cupcake pan. Spray a standard size cupcake pan with Pam and then fill each hole up 2/3 with the batter. Note: You may or may not use liners when baking, just pull them off before putting them in the jar. Bake for 17 minutes at 350℉ Take them out and put them on a wire rack to cool completely. Once they are cool, slice them in half. You will have a stack of tops and a stack of bottoms. Place 1 bottom in each jar. Put a layer of the frosting on top of the cake inside of the jar (a piping bag is ideal). Take the top of the cupcake and place on top of the layer of frosting. Flatten (gently smash) the top part of the cupcake inside the jar. You want to get the top sort of flat. Beautifully frost the top of the cupcake (again, a piping bag will help with this). Cover with lids and package however you like!

RED VELVET JAR CAKE



Red Velvet Jar Cake image

I love to make these red velvet jar cakes for friends, family and teachers. Red velvet is my favorite during the holidays, but you can use your favorite cake and frosting flavors. Then dress up the jars with homemade labels and ribbons for gifting. Don't forget to tie a spoon to the jar; everyone likes to dig right in! -Lillie Collier, Mobile, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 9

1 package red velvet cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
3 cups miniature semisweet chocolate chips
ICING:
2 packages (8 ounces each) cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 tablespoon 2% milk
16 half-pint jars

Steps:

  • Grease a 13x9-in. baking pan., Prepare cake mix batter according to package directions, adding pudding mix before mixing batter, and folding 1 cup chocolate chips into prepared batter. Transfer to prepared pan. Bake and cool as package directs. Cut into 1/4-inch cubes., In a large bowl, beat cream cheese and vanilla until blended. Gradually beat in confectioners' sugar and milk until smooth., In each of 16 half-pint jars, layer 1/2 cup cake cubes, 1 tablespoon icing and 1 tablespoon remaining chocolate chips. Repeat layers. Refrigerate leftovers.

Nutrition Facts : Calories 530 calories, Fat 28g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 358mg sodium, Carbohydrate 70g carbohydrate (52g sugars, Fiber 2g fiber), Protein 6g protein.

RED VELVET CUPCAKES



Red Velvet Cupcakes image

This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 40m

Yield 30

Number Of Ingredients 16

2 ½ cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs eggs
1 cup sour cream
½ cup milk
1 (1 ounce) bottle McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 (16 ounce) box confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  • Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  • Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
  • Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Nutrition Facts : Calories 276.5 calories, Carbohydrate 37.8 g, Cholesterol 57.5 mg, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8 g, Sodium 173.6 mg, Sugar 28.3 g

RED VELVET CUPCAKES



Red Velvet Cupcakes image

This bright and beautiful Southern staple has a hint of chocolate flavor that's paired with a cream cheese frosting, keeping it from being too sweet. Part of red velvet cake's allure is how moist it is, owing to the vegetable oil in the batter. (Oil-based cakes are often more tender than butter-based counterparts.) You can make these into even smaller cupcakes - this recipe yields twice as many mini cupcakes - just reduce the cooking time accordingly. And if you want your cake even lighter in texture, sift the flour before you mix it in.

Provided by Millie Peartree

Categories     cakes, dessert

Time 45m

Yield 24 cupcakes

Number Of Ingredients 15

2 1/2 cups/320 grams cake flour
1 1/2 cups/300 grams granulated sugar
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon cocoa powder
1 1/2 cups/360 milliliters vegetable oil
1 cup/240 milliliters buttermilk, at room temperature
3 large eggs, at room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
2 (8-ounce/225-gram) packages cream cheese, softened
4 cups/410 grams sifted confectioners' sugar
1 cup/225 grams unsalted butter (2 sticks), softened
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350 degrees. Line 2 muffin pans with paper liners.
  • In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whisk the oil, buttermilk, eggs, food coloring, vinegar and vanilla.
  • Add the dry ingredients into the wet ingredients and mix on low speed until just combined and a smooth batter is formed. Scrape down the sides of the bowl.
  • Scoop batter into muffin cups until they are about three-fourths of the way full, making sure not to overfill. Bake until a toothpick inserted in the center of the cakes comes out clean, about 18 minutes. Remove the cupcakes from the oven. Let cool completely.
  • As cupcakes cool, prepare the cream cheese frosting: In a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld electric mixer, mix the cream cheese, confectioners' sugar and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a rubber spatula halfway through.
  • Reduce mixer speed to low. Add the vanilla, increase the speed to high and mix briefly, scraping down the sides of the bowl as needed, until fluffy.
  • Once cupcakes are cool, frost, using a pastry bag with a large tip, or an offset spatula.

RED VELVET CUPCAKES IN A JAR



Red Velvet Cupcakes In A Jar image

Source: My baking addiction Another recipe tested that must be shared :) enjoy

Provided by Marisol Matadamas

Categories     Other Desserts

Number Of Ingredients 17

CAKE
1 c cake flour
2 Tbsp cocoa, unsweetened
1/2 tsp kosher salt
2/3 c vegetable oil
3/4 c granulated sugar
1 medium egg
1 tsp pure vanilla extract
2 Tbsp red food coloring drops
1/2 c buttermilk
1/2 tsp baking soda
3/4 tsp white vinegar
CREAM CHEESE FROSTING
8 oz cream cheese, softnened
3 Tbsp butter, softened
3 3/4 c confectioners' sugar, sifted
2 tsp vanilla extract, clear

Steps:

  • 1. 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. 2. Sift together cake flour, cocoa powder, and salt.
  • 3. 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. 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. 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. 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. 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.
  • 8. 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.
  • 9. 2. With the mixer on low, gradually add the confectioners' sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.
  • 10. 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.
  • 11. 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.

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