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How to Ship Cupcakes

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.

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Brandied Cherry Cupcakes
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5 from 1 vote

Brandied Cherry Cupcakes

Brandied cherry cupcakes are dense enough to travel well.
Course Dessert
Cuisine American
Keyword brandied cherry cupcakes, vanilla buttercream
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18 cupcakes
Calories 411kcal
Author Stef

Ingredients

Brandied Cherry Syrup Ingredients

  • 2 15 ounce cans of cherries in heavy syrup
  • ½ cup brandy

Cupcake Ingredients

  • 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

Frosting Ingredients

  • 1 cup unsalted butter room temperature
  • 3 cups powdered sugar
  • 4 teaspoons vanilla bean paste
  • 2 tablespoons milk
  • ¾ cup mini chocolate chips

Instructions

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.

Cupcake Directions

  • Directions
  • 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.

Frosting Directions

  • Directions
  • 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.

Nutrition

Nutrition Facts
Brandied Cherry Cupcakes
Amount Per Serving
Calories 411 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g60%
Cholesterol 67mg22%
Sodium 52mg2%
Potassium 103mg3%
Carbohydrates 51g17%
Sugar 34g38%
Protein 3g6%
Vitamin A 805IU16%
Vitamin C 0.5mg1%
Calcium 48mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!

Shout Out

A special shout out to CakeSpy and Beantown Baker for the shipping in jars inspiration.

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