Every Christmas, I love getting a little creative in the kitchen.
One year, I wanted something cute, easy to share, and portable for our family get-together, so I whipped up these cupcakes in a jar!
Not only are they gluten-free, but they also look adorable layered up in jars—like edible holiday ornaments.
Plus, since they’re made with fresh, simple ingredients, they don’t feel too heavy after a big holiday meal.
💡 Tips
- Ingredient Substitutions:
If you can’t find coconut flour, use an extra ½ cup of almond flour. No maple syrup? Honey works too! - Dairy-Free Option:
Use a dairy-free cream cheese and butter alternative to keep it lactose-free. - Kid-Friendly Fun:
Let the kids help by adding the layers to the jars! They’ll love making their own edible Christmas gifts.
🎉 Serving Suggestions
Serve these jars straight from the fridge or tie a cute ribbon around each jar for gifting. They make a fun dessert centerpiece or thoughtful homemade gift!
Gluten-Free Christmas Cupcakes in a Jar
- Total Time: 40 minutes
- Yield: 4-6 jars 1x
- Diet: Gluten Free
Description
Festive gluten-free cupcakes layered with creamy frosting in jars, perfect for gifting or holiday gatherings.
Ingredients
For the Cupcakes
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 3 large eggs
- ¾ cup maple syrup
- ½ cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup grated carrots (or finely chopped apples if you prefer)
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup butter, softened
- 1 tsp vanilla extract
- ¾ cup powdered sugar
Extras
- Crushed pecans or walnuts for topping
- Fresh cranberries or pomegranate seeds for garnish
- 4–6 small mason jars
Instructions
1. Prepare the Batter
Preheat your oven to 350°F (175°C). In a bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, beat the eggs, then add maple syrup, melted coconut oil, and vanilla extract. Combine the wet and dry ingredients until smooth. Fold in the grated carrots.
2. Bake
Spoon the batter into a lined muffin tin, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
3. Make the Frosting
While the cupcakes cool, beat the softened cream cheese and butter together until creamy. Add vanilla extract, then slowly mix in powdered sugar until smooth and fluffy.
4. Layer in the Jars
Once the cupcakes are cooled, crumble one into the bottom of a mason jar. Add a layer of frosting, then repeat until the jar is full, ending with frosting on top.
5. Decorate
Sprinkle crushed pecans or walnuts on the frosting, and top with fresh cranberries or pomegranate seeds for a festive touch.
Notes
Keep refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 24g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
