These red velvet cupcakes are delicious. I went a bit overboard and made normal sized, minis and even tried cupcakes in a jar. How cute are they?? This recipe is awesome and was sent to me by my sister-in-law, Nikki. Very easy, too!

Red Velvet Cupcakes (recipe adapted from Runner’s World Feb 09)

1 1/2 cups granulated sugar
2 1/2 cups cake flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1/2 teaspoon vinegar

Cream-Cheese Frosting

8 ounces cream cheese (one bar)
1/2 pound unsalted butter, room temperature
2 cups confectioner’s sugar
1 1/2 teaspoons vanilla extract
Heart-shaped cupcake toppers or colored sugar

Preheat oven to 325° F. Line two 12-cup muffin tins with wrappers.

Mix dry ingredients together. Mix wet ingredients together. Pour wet mixture into dry and mix until combined. Fill tins two-thirds full with batter. Bake 15 to 20 minutes. Cool completely.

For frosting, mix butter and cream cheese until smooth. Slowly mix in confectioner’s sugar. Add vanilla extract. Frost cupcakes using a piping bag fitted with a star-shaped tip. Or frost with a small spatula. Sprinkle with colored sugar or cupcake toppers. Makes 24.

I used souffle/nut cups for the cupcakes. The cupcake in a jar was easy. The mason jars are pint size from target. I made a few cupcakes without a liner, after they cool I cut them in half. I then alternated with cupcake and frosting in the jar, added cute floral fabric and tied it with leather string.

The cupcakes in a jar inspiration came from Cakies blog.