There is a certain magic about eating a cupcake out of a jar. You don’t have to worry about the frosting mustache or crumbs all over your shirt. The best part is, you get an extra layer of filling. Being encompassed around glass, the cupcakes guard their moisture and freshness for days. They also freeze beautifully for 3 months.
These make adorable gifts and would make an exciting addition to an Easter Basket. You can make them in any size jar, but I like they short, wide mouth 8 oz jars best. I use a large muffin pan (makes 6 at a time) and the cupcakes fit perfectly.
My family’s comfort flavor is vanilla bean with chocolate almond truffle filling and vanilla bean frosting. It is to. dye. for.
- 2 sticks butter (softened)
- 1 1/2 sugar
- 2 tsp vanilla bean paste or regular vanilla
- 2 whole eggs
- 3 egg yolks
- 2 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk (or 1 cup milk with a splash of white vinegar)
- 1 package oreo cookies
- 8 oz cream cheese , softened
- 2-3 tsp almond flavoring , depending on taste
- 1 stick unsalted butter , softened
- 1 1/2 – 2 cups powdered sugar , sifted
- 1 pinch of salt
- 1 tablespoon vanilla
- 2 tablespoons milk or heavy cream
Preheat oven to 350 degrees. Make sure all your ingredients are room temperature.
In a separate bowl, combine flour, salt, baking powder and soda and mix.
In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy.
Add eggs, one at a time, scraping the bowl after each addition. Reduce speed to low and add a cup of flour followed by 1/3 of the buttermilk.
Repeat this 3 times, until you have incorporated all the flour and buttermilk.
Work quickly when you are incorporating the flour and milk. You do not want to wait until each addition is fully mixed. I usually add the flour, give it literally 2 seconds, then add the milk, and repeat after 2 seconds. For the last addition of the flour and milk, I usually mix by hand, in order to avoid over beating.
Spoon into greased cupcake pan, and bake for 18-20 minutes. Cool completely before removing.
Add cookies to food processor and grind.
Add cream cheese and almond flavoring.
If you have extra, roll into small balls (freeze for about 1 hr) and dip into white chocolate...yum!
Beat butter and extract for 2 minutes.
Add powdered sugar and milk or cream.
Beat with whisk attachment for 3 minutes on high.
To assemble, cut one cupcake in half and stick it gently into the bottom of the jar. add about 1 tbsp of filling and place the other half ontop. The filling will spread itself out. Pipe frosting onto the top, adorn with sprinkles, grab a spoon, and enjoy!
I was Mrs. Cool Mom over the weekend when I took out a plate of goodies for the neighborhood kids to test…they had a field day with all the choices, and had quite the sugar rush after, and then I sent them home….Awhahahhaha!