Thank you for sharing!!

Everyone in the house is going to love these adorable (and tasty!) Easter Cupcakes in a Jar. Who doesn’t love the idea of having their very own tasty treat that they don’t have to share? We like to save these for our Easter desserts every year and it’s actually become a fun family tradition in our house as well.

There’s no denying that when it comes to kids and desserts, letting each one have their own serving size all to themselves is best! Just look at how adorable these cupcakes in a jar are? It’s a super simple way to deliver a tasty dessert in a unique and fun way!

Make certain to try out our Strawberry Pretzel Salad In a Jar as well for a delicious and refreshing twist on a super easy dessert.

The very fun part of making this Easter treat is that there are multiple cupcakes inside each jar…because when a treat is this good, you’re going to want to splurge and have more than one!

I always tend to have mason jars or extra jars lying around the house so it just made sense to use them in a fun and different way. The kids got a real kick out of the presentation and I loved watching them keep their hands clean while they were eating cupcakes! A total bonus is that I had way less to clean up since they ate these cupcakes with a fork!

The layers of frosting between each cupcake is delicious and you can easily change out the coloring of the frosting if you want to as well. We choose pink because it reminded us of Easter but blue or green would have been perfect, too.

Have fun making this fun dessert in a jar. You just might have everyone in the family asking for more of their meals and desserts served up this way! It’s just more fun to eat food out of a jar!

Easter Cupcakes In A Jar

Makes 12 cupcakes in a jar
Prep time: 30 minutes
Cook time: 25 minutes

Ingredients:

  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup vegetable oil
  • 1 ½ cups sugar
  • 1 teaspoon vanilla extract
  • 4 egg whites, room temperature
  • 1 1/3 cups milk
  • 1 cup rainbow sprinkles (optional)

For the pink icing:

  • 1 cup butter, room temperature
  • 6 cups powdered sugar
  • 2 to 3 tablespoons milk
  • 2 teaspoons vanilla
  • Pink food coloring
  • For the chocolate icing:
  • ½ cup butter, room temperature
  • 3 cups powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 1 to 2 tablespoons milk
  • 1 teaspoon vanilla extract

Other supplies:

  • 12 pint-size jars
  • 1 package chocolate eggs

Instructions:

1. Preheat the oven to 350 degrees and grease a cupcake pan with nonstick cooking spray.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat together the oil and sugar until light and fluffy.

4. Add the vanilla and egg whites, one at a time, until mixed well.

5. Alternate adding the flour mixture and milk, mixing until just combined after each addition.

6. Spoon the batter into the cupcake pan, filling each cup 2/3 the way full of batter.

7. Mix a spoonful of sprinkles into each cupcake, if desired.

8. Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

9. When the cupcakes have cooled, prepare the icings. To make the pink icing, beat together the butter, powdered sugar, two tablespoons of milk, and vanilla until smooth and well combined. To thin the icing, add additional milk if needed. Beat in one to two drops of pink food coloring.

10. To make the chocolate icing, beat together the butter, powdered sugar, cocoa powder, one tablespoon of milk and vanilla until smooth and well combined. To thin the icing, add additional milk as needed.

11. Place the pink icing in a piping bag and cut off the end. Use a #20 piping tip in a piping bag to create the nests on top with the chocolate icing.

12. When you’re ready to prepare your cupcakes in a jar, cut each cupcake in half. Put one bottom in the bottom of each jar and top with pink icing. Stack another half on top and top with icing. Continue layering until each jar has two cupcakes inside.

13. Top the jar by piping a line of chocolate icing around the inner edge of each jar to create a nest. Fill the center of each nest with chocolate eggs.

14. Enjoy!!

Easter Cake In A Jar

Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert
Servings: 12 Jar Cupcakes

Ingredients

  • 2 cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup coconut oil
  • 1 ½ cups sugar
  • 1 tsp vanilla extract
  • 4 egg whites room temperature
  • 1 ⅓ cup milk
  • 1 cup rainbow sprinkles (optional)

For Pink Icing

  • 1 cup butter room temperature
  • 6 cups powdered sugar
  • 2-3 TBS milk
  • 2 tsp vanilla
  • pink food coloring

For The Chocolate Icing

  • ½ cup butter room temperature
  • 3 cups powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 1-2 TBS milk
  • 1 tsp vanilla

Other Supplies

  • 12 pint sized jars
  • 1 package chocolate eggs

Instructions

  • Preheat the oven to 350 degrees and grease a cupcake pan with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat together the oil and sugar until light and fluffy.
  • Add the vanilla and egg whites, one at a time, until mixed well.
  • Alternate adding the flour mixture and milk, mixing until just combined after each addition.
  • Spoon the batter into the cupcake pan, filling each cup 2/3 the way full of batter.
  • Mix a spoonful of sprinkles into each cupcake, if desired.
  • Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
  • When the cupcakes have cooled, prepare the icings. To make the pink icing, beat together the butter, powdered sugar, two tablespoons of milk, and vanilla until smooth and well combined. To thin the icing, add additional milk if needed. Beat in one to two drops of pink food coloring.
  • To make the chocolate icing, beat together the butter, powdered sugar, cocoa powder, one tablespoon of milk and vanilla until smooth and well combined. To thin the icing, add additional milk as needed.
  • Place the pink icing in a piping bag and cut off the end. Use a #20 piping tip in a piping bag to create the nests on top with the chocolate icing.
  • When you’re ready to prepare your cupcakes in a jar, cut each cupcake in half. Put one bottom in the bottom of each jar and top with pink icing. Stack another half on top and top with icing. Continue layering until each jar has two cupcakes inside.
  • Top the jar by piping a line of chocolate icing around the inner edge of each jar to create a nest. Fill the center of each nest with chocolate eggs.
  • Enjoy!!

Looking for more yummy recipe ideas like these cupcakes in a jar? Or maybe a meal idea to go along with it? Head over to my Pinterest page where you will find many more delicious ideas!

This post may be linked up with some or all of THESE great linky parties. Make sure to head over to find more great ideas from fellow bloggers.

Thank you for sharing!!

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