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Jar Cupcakes

Have you ever seen those cute little jar cupcakes online and thought they looked like too much work? In reality, they are incredibly simple. Plus, the jar offers a convenient serving option and the lid keeps the little cakes fresh so you can make them in advance and not worry about them drying out.

With one package of mix, I made six little jar cupcakes in 4 ounce Ball jars. I probably could have made eight of these, using the leftover pieces of cake between the circles you cut, however, there really is only enough icing for six if you are creating two frosting layers. So if you wanted eight, I would say only use the icing on the top layer and use a different layer such as whipped cream (or coconut cream) or fruit preserves (such as raspberry!) for the in-between layer or don't have a middle filling and only use the icing on the top.

This recipe requires two additional pieces of equipment, a 9 inch square or round pan and a 2 inch(ish) biscuit or cookie cutter.

Serves: 6

Bake time: 17-19 minutes, depending on the pan size.

What you'll need:

  • One package of donut mix
  • Six 4 ounce jars
  • A 9 inch square or round pan (you could try with an 8 inch pan though the layers might be too thick.)
  • Oil, water, and your favorite butter, per the instructions in the mix box 
  • Spray oil or oil


1. Make the icing per the direction card in the box. Cover the icing and set aside.

2. Grease or spray the inside of the pan thoroughly. Set aside.

3. Make the mix batter per the direction card in the box. 

4. Pour the batter into the pan and shimmy to level it.

5. Place the pan in the oven and set the timer for 17 minutes. At 17 minutes, test the cake with a wooden toothpick for crumbs. If the toothpick does not come out clean, set the timer for another two minutes and test again with a new toothpick. I baked this cake for 17 minutes here in Denver (5400 ft).




6. Once the cake is done, remove from oven and let cool in pan on a cooling rack. It takes about an hour and a half for it to cool enough to proceed to the next step.

7. Once completely cool, use a 2 inch biscuit cutter or round cookie cutter (or whatever size matches the circumference of your jar) and cut out the first circle. Use a knife or offset spatula to carefully lift the circle out and place into the bottom of the jar.


8. Cover the first layer with a teaspoon of icing. Cut and layer the second circle. Top with another teaspoon of icing and sprinkle on topping. Note, if you use more than a teaspoon of icing on each layer, you will not have enough for all six jars.

9. Continue this layering with the remaining five jars. Note, it's possible that you may need to "piece" one or two of the final cake layers together with remaining pieces of cake depending on the size of your biscuit cutter. You may end up with a few extra chunks of cake as well (jackpot, snack time!)

10. Apply lids and move to the refrigerator if not eating right away. Cakes will stay fresh in the refrigerator for five days. You can also freeze them for longer storage. I love these cold but you can also pop them into the microwave for a few seconds for a warm, fudgy treat.