As we enjoy the summer (here in the U.S.) and a holiday weekend (celebrating Independence Day), it’s the perfect time to enjoy summer’s bounty of fresh berries! And any treat that is easy to eat and easy to transport is an extra bonus!
Unless you’re new here, you know I have a special place in my heart for desserts in jars. I love serving (and eating) pretty, individual treats. Whether you use the jars simply as a serving vessel- and leave them open, or top them with a lid for transport or gift giving, jarred desserts are always extra special.
For this pretty summer treat, I layered delicious Vanilla Cupcakes with fresh Blackberry Buttercream. The frosting is so delicious! It reminded me of homemade ice cream.
Using fresh, organic berries from Whole Foods Market, I experimented with the frosting, and made a second batch using raspberries. It was just as lovely, and had a beautiful pink hue.
To assemble the cupcakes in a jar (as shown), I use two smallish cupcakes (using my Vanilla Cupcake Recipe). Bake the cupcakes according to the directions, using paper liners. Once the cupcakes are baked and cooled, remove the liners. For cupcakes in a jar, I usually cut the cupcakes in half (horizontally), and use a total of 1 and 1/2 cupcakes per jar, but I baked these vanilla cupcakes a bit on the small side, so two full cupcakes worked perfectly.
Add one cupcake into a 1/2 pint canning jar (available at Wal-Mart, many grocery stores, or on-line).
Pipe a swirl of frosting.
Add another cupcake, and top with another layer of frosting.
Finish with a fresh berry, if desired.
Serve jars open, or top with a lid. Eat using a fork or spoon.
Enjoy immediately, or store in the refrigerator, topped with lids, up to two days.
For a pretty presentation, I added a purple cupcake liner (from Confectionery House) and twine (from The Twinrey). I flattened out the cupcake liner a bit, placed it over the lid of the jar, then screwed on the lid ring. I added a little tag, and tied it with twine. I like that the finished jars reminded me of jars of jam at a county fair.
Disclosure- Berries provided by Whole Foods Market, the photos, recipes and text are all my own.
How to Make Blackberry Buttercream
- 3/4 cup butter 1 1/2 sticks (still cool)
- 8 oz cream cheese 1 block, directly from fridge
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 3 tablespoons blackberry puree from about 1/2 cup fresh blackberries
- In the bowl of a large electric mixer, beat the butter until smooth.
- Add the cream cheese, and beat further until the butter and cream cheese are fully incorporated and smooth.
- With the mixer on low, add the powdered sugar, one cup at a time.
- Add vanilla.
- Again, with the mixer on low, add the blackberry puree, one tablespoon at a time.
- Continue beating, increasing speed to medium for about 30 seconds.
- Depending on the temperature in your kitchen, and the moisture in your berries, the frosting may be on the soft side. I put the whole bowl of finished frosting in the refrigerator for about 1 hour to help the frosting firm up. If needed, you could add an additional cup of powdered sugar.
- Frost cupcakes as desired, or layer cupcakes and frosting in a jar.
These look absolutely delicious!! I was just wondering are they good for shipping? I have a friend in Denver and I’d just love to send these to her (she’s a bit homesick) but I just wanted to make sure they would be able to make the trip without spoiling.
Hi Abril, I’ve never shipped them myself, so I can’t say for sure. If I was going to try, I would freeze the cakes (completed) in the jars, then ship them with ice pack to keep them cool as long as possible. Best of luck!
Hi Glory, I am new to your site and have quickly fallen in love with it. You have a gift for making beautiful food. About these vanilla blackberry cupcakes in a jar… if using a lid on the jars and giving as gifts, do you still add the blackberry garnish ton top or does it not work well on top for any length of time?
Thanks for sharing all your info!
I am 13 and I made these awesome cupcakes and they were soo good! I LOVE your site when I want to bake something the first thing I do is get on here!
Yay, so glad you enjoyed them! Thanks for the sweet comment!
I have decent amount of leftover frosting after using the icing recipe on some cupcakes. How long do you think the leftover frosting will keep in the fridge? I’d like to try to use the rest at a later date if possible. Thank you for this amazing recipe!
HI, i am wondering if cupcakes with frosting that has cream cheese in it need to be refrigerated until serving? I usually dont refrigerate, but my husband says I should and someone has told me they got sick from their own cream cheese frosting that wasn’t refrigerated
Has anyone tried putting white chocolate in cupcake batter? does it still work the same as just adding some white chocolate and go forth or do you have to add more flour or something?
How long will they stay fresh? If I baked them in canning jars, would it be possible to boil them in a hot water bath to seal or would that make a mess of the ingredients?
and by fresh i mean frozen lol
Just wondering when your making the frosting, do you have to use fresh or can they be fresh blackberries?
So even if I put frosting in the jars would they be safe to send to someone overseas? They look just so delicious! Great job!
I’ve never shipped them, so I can’t say for sure. If I was going to ship them within the U.S., I would freeze them (in the jars), and pack them with a few ice packs to keep them cool. I bet they would stay cool that way for maybe 3 days… but I’m not sure about much longer. I guess you could experiment by making a batch and leaving it out on your counter several days and seeing if you are still happy with them.