Christmas cupcakes in a jar

(15 ratings)
Christmas cupcakes in a jar
Christmas cupcakes in a jar
  • Makes: 8-10

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Want to give cupcakes as Christmas food gifts? Try this new craze for cupcakes in a jar. Once cooked, cut and layer your cake in individual jars for cute festive treats. This is a really fun way to try something new and change up your usual go-to cupcake recipe. These Christmas cupcakes will look really lovely with some ribbon around the jars to make them look extra special. They're really different because you'll need a spoon to eat them, and they'll even make a nice dinner party dessert if you want to really wow your guests.


For the cupcake:

  • 300g plain flour
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 175g butter
  • 150g light soft brown sugar
  • Finely grated rind of 1 orange
  • 2 eggs
  • 150ml soured cream
  • 150ml mulled wine, room temperature
For the Irish whiskey and chestnut frosting:

  • 200g butter
  • 100g chestnut puree
  • 450g golden icing sugar
  • 2-3 tbsp Irish whiskey
You will also need:
  • 8-10 small jars with lids
  • Round plain pastry cutter

Tie each with a ribbon before serving to give the jars that extra festive feel.


  1. To make this cupcake recipe, preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease and base line a shallow rectangular baking tin approximately 35 cm x 25cm. Sift the flour, baking powder and cinnamon together into a bowl.
  2. Using an electric whisk beat the butter, sugar and orange rind together in a bowl until light and fluffy. Beat in the eggs and soured cream. Once completed fold in the flour mixture and mulled wine gradually.
  3. Pour the mixture into the prepared tin and bake for 25 minutes until golden and cooked through. Cool for 5 minutes in the tin before turning out onto a wire rack to cool completely.
  4. To make the frosting, beat the butter and chestnut puree together in a bowl using an electric whisk. Gradually beat in the sugar then the whiskey.
  5. Using a plain pastry cutter, slightly smaller than the top of the jars, cut out circles from the cooled cake. Carefully fit a layer of cake in the base of each jar. Fill a piping bag fitted with a small star nozzle with the frosting and pipe a layer over the cake. Top with another circle of cake, pushing down to fit snugly. Pipe a rosette of frosting on top of each cake and secure the lid to the jar.

Looking for food gifts? We've got plenty more to choose from!

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  • 4
(15 ratings)

Your comments


I made these and although it takes a bit of time to load the jars with layers and filling they look great and people loved the whole idea - I will be making them on a regular basis providing I can get the jam-jars. Brilliant idea :)


I think these would be better at other times of the year - I wouldn't have room for these as well as the Christmas cake, the mince pies and the chocolates.

Katy goodtoknow Recipes

Hi Tiggy - they keep for 2-3 days like normal cupcakes.

Katy goodtoknow Recipes

Hi Bigophie - we recommend eating them with a spoon instead of trying to turn them out! It's all about the novelty of presenting them in a jar.


I'm curious as to how you get the cup cake out!? If you just turn the jar over then it's going to be a little messy...


I would like to know how long these keep once the lid is sealed?


Sounds like a bit of a messy idea! No, not this one.

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