Cupcake is cute and decadent, and pumpkin cupcake is even better, but sometimes you don’t want to deal with the mess.
Pumpkin cupcake mason jars are better, easy to eat and perfect for a single serving.
Plus, you can execute this recipe with a boxed white cake mix. Simple!
When Should You Make It?
Anytime! This mason jar cake has an “autumnal” flavor, thanks to the cinnamon, allspice, canned pumpkin, and cloves.
However, you can make the cake for later consumption at the office or campus. The cooking process takes around 45 minutes, so you need to plan accordingly.
Mason jar pumpkin cupcakes are also great as party treats or dinner desserts. You can replace the jars with porcelain mugs.
Ingredients
Pumpkin cupcake in a jar looks intimidating, but the ingredients are convenient.
You can use a white cake mix and canned pumpkin puree as the base. The spices include ¼ teaspoon of allspice, ¼ teaspoon of ground cloves, and 1 teaspoon of cinnamon.
Use 8 ounces of cream cheese and ¾ cup of heavy cream to make 12 servings.
You can use any favorite toppings to garnish the cake. Whipped cream, crushed walnuts, and caramel sauce are recommended.
However, you can get creative with the toppings, such as using pistachios, chocolate sauce, cherries, and cinnamon powder.
Directions
For the cake, mix and beat the vanilla cake mix, sugar, pumpkin, oil, egg whites, and all the spices.
While you bake the cupcake batter in muffin tins, mix the cream cheese, sugar, heavy cream, and vanilla extract to make the frosting.
Now comes the fun part: arranging the cake in a jar. Start by placing the cupcake (slice the cake or scoop it with a spoon if the container is small).
Add the cream cheese frosting and place another scoop/slice of cake. Finish with favorite toppings.
Simple and convenient, pumpkin cupcake mason jars will make your day better. Have a nice time baking!