It is notoriously hard to ship cupcakes. When trying to ship cupcakes, there is that pesky problem of keeping the cupcakes from turning upside-down and the gift arriving as a frosted box rather than frosted cupcakes.
So How Do You Ship Cupcakes?
So how do you ship cupcakes? The answer is to use half pint mason jars as your cups! The mason jars are oven safe – you can bake your cupcakes directly in the jars. Put 1/4 cup of batter in the jar – leaving room for plenty of frosting – and place the jar directly onto your oven rack (make sure the lid isn’t on!). Bake just as you would your regular cupcakes.
When the cupcakes are out of the oven, wait for them to cool and frost them (most frostings will work, although I wouldn’t recommend using whipped cream because it doesn’t freeze as well). Then, seal the jars and freeze them. Once they are frozen solid, decorate the jars however you like (ribbons and gift tags work well), pack them well (broken glass is worse than smooshed frosting), and ship them next day air. If you are shipping them somewhere warm, you might also want to include an ice pack in the box to ensure that they stay cool during their travels.
Do you have another way to ship cupcakes? Please share it in the comments!
The Specific Cupcakes in the Photo
The cupcakes in the photo are brandied cherry cupcakes. Because I baked them in the jars, I was able to make them extra moist without fear of the wrappers falling off. They are loaded with brandied cherries and then drizzled with extra cherry syrup. They would make an outstanding holiday gift.
Brandied Cherry Cupcakes
Brandied Cherry Syrup Ingredients
- 2 15 ounce cans of cherries in heavy syrup
- ½ cup brandy
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup unsalted butter room temperature
- 1/3 cup sugar
- 1/3 cup honey
- 2 eggs
- 2/3 cup milk
- Brandied cherry syrup from above
- Brandied cherries from above
- 18 half pint mason jars
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar
- 4 teaspoons vanilla bean paste
- 2 tablespoons milk
- ¾ cup mini chocolate chips
Brandied Cherry Syrup Directions
Combine ingredients in a medium-sized saucepan.
Bring to a boil and then reduce heat to medium-low.
Simmer for fifteen minutes.
Use a sieve to strain out the cherries. Reserve both the syrup and cherries.
Preheat oven to 350 F.
In a medium-sized mixing bowl, whisk flour, baking powder, and baking soda.
In another medium-sized bowl, beat butter, sugar, and honey until well combined.
Beat eggs and milk into the butter mixture.
Alternately fold the flour mixture and 2/3 cup of the cherry syrup into the wet ingredients.
Fold in all of the brandied cherries.
Scoop ¼ cup of batter into each mason jar.
Carefully, put the jars directly onto the oven rack – no baking sheet is needed. Important: Do not put the lids on.
Bake for 25 minutes or until a toothpick comes out dry.
Remove from oven and pour 1 tablespoon of cherry syrup into each jar. The cupcake will absorb the syrup.
Mix butter and powdered sugar until light and fluffy.
Mix in vanilla bean paste and milk until fully combined.
Fold in chocolate chips.
Pipe onto cooled cupcakes.
Seal the jars.
If desired, freeze until ready to gift.