Sweetheart Cupcakes in a Jar

Anything baked, sweet or layered is instantly more adorable when put in a jar, and these Sweetheart Cupcakes are no exception. Assembling them in a jar is super simple, and they are easy to send home with your guests as party favors or bring to your kids’ school for a treat. I decided to make a batch of these beauties to have at the Valentine’s Day party I am throwing for some gal pals … and I saved one for my husband, too, since he is my favorite Valentine! Read on to learn how to make super cute cupcakes yourself.

Preheat oven to 325° and prepare Absolutely Almond Pound Cake Mix™ as directed on the box.

Cupcakes in a Jar Prep

Line a 12-muffin tin with liners and spoon batter into each until 3/4 full. Bake for 20-25 minutes or until tops are golden and toothpick inserted into center comes out clean. 

Remove cupcakes from the pan and cool completely on a wire rack.

Cupcakes in a Jar Prep

Prepare frosting while the cupcakes are cooling. Scoop the frosting into a large bowl and add Rhubarb Strawberry Fruit Spread; mix with a hand mixer on low until well combined. You may add more or less of the fruit spread depending on desired color and flavoring. 

Cupcakes in a jar prep

I have to say this is one of the reasons that Rhubarb Strawberry Fruit Spread is one of my favorite Tastefully Simple products: it can be used for so many things beyond the toast! I love it in frosting, swirled into cheesecakes and mixed with my Thanksgiving cranberries. Plus it makes a mean fruit dip and SO much more. We ALWAYS have at least two jars of this yumminess at home at all times!

OK, sorry, back to the cupcakes …

Scoop the frosting into a piping bag or large resealable bag with the corner clipped. This makes it simple to get the frosting into the jars.

Remove cupcakes from the liners and slice off top portion of the cupcake (just the part that hangs over), and cut the remaining cupcake in half horizontally, leaving two equal portions. The tops of the cupcakes are not used in the recipe … feel free to eat them.  (I did! Who throws away cupcake parts? Not this girl!)

Cupcakes in a Jar Prep

Place one half of a cupcake in a jar, pipe a swirl of frosting on top and repeat two more times. I found it was easiest to use a spoon to push the cupcake layers down. And yes, each cupcake jar contains 1½ cupcakes (You’re welcome!)

Cupcakes in a Jar Prep

Add sprinkles and a chocolate heart, if desired.

Cupcakes in a Jar

Enjoy, and Happy Valentine’s Day! 

 - Janice

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Sweetheart Cupcakes in a Jar

Ingredients

Directions

Cupcakes:
Preheat oven to 325°. Prepare Absolutely Almond Pound Cake Mix™ as directed. Line a 12-muffin tin with liners; spoon batter into each until ¾ full. Bake for 20-25 minutes or until tops are golden and toothpick inserted into center comes out clean. Remove cupcakes from the pan and cool completely on a wire rack. Prepare frosting while the cupcakes are cooling.

Frosting:
Scoop frosting into a large bowl; add Rhubarb Strawberry Fruit Spread and stir until combined. (You may add more or less fruit spread depending on desired color and flavoring.) Scoop frosting into a piping bag or large resealable plastic bag with the corner clipped.

Assembly:
Remove cupcakes from liners. Slice off top portion of the cupcake (just the part that hangs over) and cut the remaining cupcake in half horizontally, leaving two equal portions. Discard cupcake tops or reserve for another use.

Place one half of a cupcake in a jar, pipe a swirl of frosting on top and repeat twice.* Top with sprinkles and a chocolate heart, if desired.

*Each jar contains 1½ cupcakes.

Tips and Hints

  • If you are taking these to a party or sending them home with your guests, you can put the lids on the jars for easy carrying. You could even decorate the lids with stickers or put ribbon around the tops.
  • These can be customized for any occasion. They would be great favors for a baby shower, or fun teacher gifts.
  • If you prefer homemade frosting, here is my go-to basic recipe:
    • 12 oz. cream cheese, softened
    • ½ cup (1 stick) salted butter, softened
    • 3 cups powdered sugar
      • Whip together the butter and cream cheese on medium speed until well blended and fluffy.
      • Reduce speed to low and slowly add the powdered sugar. Once it is all added, increase speed and blend for an additional minute or two.
      • Resist the urge to eat it all before you frost your cakes.
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