a couple of cupcakes…

…in mason jars.

So many happy things came together to produce these cupcakes. Just take a peek at the flavors: fluffy lemon cupcakes with a sweet blackberry jam frosting, dense peanut butter cupcakes offset by a chocolate-nutella icing, and a vanilla cupcake with a bit of chocolate chip cookie dough hidden in the middle. See what I mean? Goodness all the way around. And then add in the fact that I baked them in mason jars, wrapped them up, and mailed them all the way to California (successfully, I might add). It just makes me smile.

Let’s start with my favorite.

Lemon Cupcakes with Blackberry Buttercream Frosting.

(unashamedly taken from AllRecipes… I’m a huge believer of crowdsourcing recipes)

lemonblackberry cupcake

INGREDIENTS: (and don’t forget the mason jars, washed and dried!)

1 c. white sugar
1/2 c. butter
2 eggs
1 1/2 tsp. vanilla extract
1 1/2 c. ap flour
1 3/4 tsp. baking powder
1/2 c. milk
1 lemon, juice & zest
1 c. butter, softened
1 tsp. vanilla extract
1/4 tsp. salt
4 c. confectioners’ sugar
1/2 c. seedless blackberry jam
DIRECTIONS:
1. Preheat oven to 350* F.
2. Cream sugar and 1/2 c. butter in a large bowl until fluffy. Beat in eggs, one at a time, and mix 1 1/2 tsp. vanilla extract into mixture with the second egg.
3. Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to finish it up.
4. Spoon the batter into mason jars, filling them about one third of the way. Don’t worry, they will rise like crazy. Place the jars on a baking sheet or in a casserole dish, for easy movement to and from the oven.
5. Bake in the preheated oven until bottom of cupcakes are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20-25 minutes. Cool them completely.
6. Beat 1 c. butter with 1 tsp. vanilla extract and salt until smooth and creamy. Beat in confectioners’ sugar, 1 cup at a time, and then add the jam.
7. Using a pastry bag (or in my case, a ziploc bag with a hole cut in the corner), pipe frosting on cooled cupcakes. Top with a blackberry and close the lid of the mason jar.

Next up,

Chocolate Chip Cookie Dough Cupcakes with Buttercream Frosting

(again, see here and here for the originals. also, this one is pretty time-consuming and requires some ahead planning, just so you know.)

chocolate chip cupcake

INGREDIENTS: (again, don’t forget the mason jars)

1 1/2 c. + 1 1/2 c. ap flour
1/4 tsp. baking soda
1/4 tsp. sea salt
1/2 c. + 1/2 c. butter, softened
1/4 c. + 1 c. white sugar
1/2 c. brown sugar
3 eggs
1 3/4 tsp. baking powder
1/2 c. milk
2 tsp. + 1 1/2 tsp. vanilla extract
1 c. mini chocolate chips
1/4 c. shortening
1/4 c. butter, softened
2 c. confectioner’s sugar
1 1/2 tbsp. milk
1/2 tsp vanilla extract
DIRECTIONS:
1. Whisk together 1 1/2 c. flour, baking soda, and sea salt; set aside. Beat 1/2 c. butter, 1/4 c. white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the 2 tsp. vanilla extract. Mix in the flour mixture until just incorporated and then fold in the chocolate chips. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
2. Preheat an oven to 350* F.  Place the prepared mason jars on a baking sheet or in a casserole dish, for easy movement to and from the oven.
3. Cream remaining 1 c. sugar and 1/2 c. butter in a large bowl until fluffy. Beat in 2 eggs, one at a time, and mix 1 1/2 tsp. vanilla extract into mixture with the second egg. Beat in 1 1/2 c. flour, baking powder, and milk until thoroughly combined. Spoon the batter into mason jars, filling them about one third of the way, and happily drop a frozen cookie dough ball on the top center of each.
4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes.
5. In a large bowl, beat shortening and butter until light and fluffy. Add the confectioners’ sugar, milk, and vanilla; beat until the icing is smooth.
6. Using a pastry bag (or in my case, a ziploc bag with a hole cut in the corner), pipe frosting on cooled cupcakes. Top with sprinkles or other preferred festive topping and close the lid of the mason jar.

And don’t forget:

Peanut Butter Cupcakes with Nutella Buttercream Frosting

(and they’re here and here)

peanut butter cupcake

INGREDIENTS (plus washed and dried mason jars):

2 c. brown sugar
1/2 c. shortening
1 c. peanut butter
2 eggs
1 1/2 c. milk
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking soda
2 tsp. cream of tartar
1 pinch salt
1/4 c. shortening
1/4 c. butter, softened
3/4 c. Nutella
2 c. confectioner’s sugar
1 1/2 tbsp. milk
1/2 tsp vanilla extract

DIRECTIONS:

1. Preheat an oven to 350* F.  Place the prepared mason jars on a baking sheet or in a casserole dish, for easy movement to and from the oven.
2. In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. This batter will be thicker, kinda like cookie dough. That’s okay. Spoon the batter into mason jars, filling them about one third of the way.
3. Bake for 15-20 minutes, until the top of the cupcakes spring back when lightly pressed. Cool completely.
4. In a large bowl, beat shortening and butter until light and fluffy. Add the confectioners’ sugar, milk, and vanilla; beat until the icing is smooth and then mix in Nutella.
5. Using a pastry bag (or a ziploc bag with a hole cut in the corner), pipe frosting on cooled cupcakes. Top with a half of Reese’s. Eat the other half while you close the lid of the mason jar.

Whew. Well, there you go. Here’s a lovely “after” photo of them all. Aren’t they pretty? Enjoy!

cupcakes

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One response to “a couple of cupcakes…

  1. those were the best darn cupcakes ever!

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