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Buttermilk Cupcakes in a Jar

  • Yield: Makes 20
Buttermilk Cupcakes in a Jar

Source: Martha Stewart Weddings, Spring 2009


For the Cupcakes:

  • Vegetable-oil cooking spray
  • 1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for muffin tins
  • 1 1/4 cups granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup plus 2 tablespoons warm water
  • 1/2 cup plus 2 tablespoons buttermilk
  • 1/4 cup plus 1 tablespoon vegetable oil
  • 1 teaspoon pure vanilla extract

For the Frosting and Assembly:

  • 12 ounces cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 1 cup plus 2 tablespoons confectioners' sugar
  • 1 1/2 tablespoons whole milk
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/2 cups raspberry jam


  1. Preheat oven to 350 degrees. Coat 2 standard muffin tins with cooking spray, dust with flour, tap out excess. Sift flour, granulated sugar, baking soda, baking powder, and salt into a mixer bowl. Add egg, yolk, water, buttermilk, oil, and vanilla to bowl; beat on low speed until smooth, about 3 minutes.

  2. Divide batter among 20 muffin tins, filling each cup about 2/3 full. Bake, rotating tins halfway through, until cupcakes are golden brown and a tester inserted into centers comes out clean, about 17 minutes. Let cool in tins placed on wire racks for 15 minutes, then turn cupcakes out onto racks, and let cool.

  3. Beat cream cheese, butter, and confectioners' sugar with a mixer on medium-high until smooth. Beat in milk and vanilla.

  4. Spoon 2 tablespoons jam into the bottom of each jar. Place cupcake on top, then top with 2 tablespoons frosting. Cupcakes can be stored for 1 day.

Reviews (9)

  • JaeMarie 10 Sep, 2010

    Cupcakes should be dense...the space in which they are baked is small . Chewy is because you overmixed the batter. It is best not to use cake flour for cuppcakes otherwise the liquid must be altered...thus the watery affect. As far as using the jars...why? Not practical for a cupcake!

  • questam 11 Jul, 2010

    Didn't care for them, dense and chewy. I wish people would actually leave a review instead of complaining that the flour didn't work out or wondering where you can buy jars.

  • Nicki_T 14 Jun, 2010

    Cake flour doesn't have a high enough gluten (aka wheat protein) content, the lowest amount of wheat flour actually, which could be why your batter was a bit watery. Gluten begins to develop almost immediately when flour is mixed with liquid. Maybe try with all purpose flour next time

  • peachx2 29 May, 2010

    I made the cupcakes. I used cake flour and found the batter highly watery. I wound up adding another cup of cake flower and another cup of sugar and another tsp of vanilla. It still was a bit watery (I'm used to cake mixes). But everyone loved them.

  • peachx2 27 May, 2010

    Oh and I was hoping to find this in the cupcake book for references on where to purchase the jars and spoons. but it's not there.

  • peachx2 27 May, 2010

    The jars are pretty expensive in the Container Store. And I haven't been able to locate them in Walmart. I'm using little glass truffle cups and placing them in a cellophane bag w/ribbon. I think it will still look cute.

  • maddoxsa 25 Apr, 2010

    THANK YOU!!! I mean, that's what sells the cuteness!

  • freeflyingmom 22 Feb, 2010

    You can also get them at Walmart, probably for much less.

  • superjac 28 Apr, 2009

    Since it isn't listed here. The jars are from the Container Store, item #748090. The wooden spoons are from Fairway Market (, item #12893