4th of July Cupcakes in a Jar

cupcakes in a jar with fresh fruit and whipped cream

These 4^th of July cupcakes are always a hit! Strawberries, blueberries, whipped cream, and cake make these cupcakes in a jar a delicious addition to any summer celebration!

Course Dessert

Cuisine American

Keyword 4th of july cupcakes, cupcakes in a jar, fourth of july cupcakes

Prep Time 30

Cook Time 22

Cool Time: 1

Total Time 1 52

Servings

Calories 1357kcal

Author Kat Jeter & Melinda Caldwell

Equipment

6 Wide-Mouth Pint Jars

Ingredients

Cupcakes

1 box Cake mix we suggest yellow cake mix but you can use any flavor you like.
3.4 ounce Box vanilla instant pudding
3/4 cup Sour cream
3/4 cup Vegetable oil
3 large Eggs
3 tablespoons Water
2 teaspoons Vanilla extract

Stabilized Whipped Cream

4 cups Heavy Cream
3 teaspoons Powdered gelatin
4.5 tablespoons Water
1/4 cup Confectioner's Sugar
1 teaspoon Vanilla Extract

Toppings

1 pint Fresh Blueberries
1 pint Fresh Strawberries

Instructions

Cupcakes

Preheat oven to 350 degrees F.
In a large bowl combine the cake mix, instant pudding, sour cream, vegetable oil, and 3 tablespoons of water. Mix together using the whisk attachment on low speed until the ingredients just come together.
Add the eggs 1 at a time, mixing after each egg until it is incorporated into the batter.
Prepare a muffin pan by lining each tin with a cupcake wrapper.
Scoop approximately 3 tablespoons of batter into each muffin cup.
Place the cupcakes in the oven and bake for 18-22 minutes, or until a toothpick stuck in the center comes out clean.
Remove from the oven and let cool completely.

Stabilized Whipped Cream

While the cupcakes cook start making the whipped cream. In a small dish combine the gelatin and water. Let sit for 5 minutes.
Pour the heavy cream into your mixing bowl and mix on high for 1-2 minutes.
Add the confectioner's sugar and vanilla and continue mixing on high for 1-2 minutes or until the whipped cream forms soft peaks.
After the gelatin has sat for 5 minutes place the gelatin in the microwave and cook for 5 seconds. Stir after cooking and if it isn't fully dissolved cook for another 5 seconds.
Pour the gelatin into the whipped cream and continue to mix on high speed for 2-3 minutes until the whipped cream forms stiff peaks.
Place whipped cream in a piping bag.

Assemble

Set up 6 clean wide-mouth pint jars. Pipe approx. 1 inch of whipped cream into the bottom of each jar.
Remove the paper from a cupcake and place it on top of the whipped cream layer.
Slice strawberries and place them into the whipped cream to form a ring around the cupcake, with the wider end of the strawberry down in the whipped cream and the tip pointing up.
Fill in gaps between the strawberry slices with blueberries.
Pipe in a second layer of whipped cream over the top of the cupcake.
Place a second cupcake on top of the whipped cream.
Place sliced strawberries around the cupcake.
Fill in the spaces between the strawberries with blueberries.
If you are making these ahead of time you can screw on the lid now and store in the refrigerator. We recommend removing the lid before serving and topping with a little more whipped cream, strawberries and blueberries or if you prefer you can serve them sealed in the mason jar.

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