Red Velvet Cupcake Trifles with Cream Cheese Frosting

Preheat oven to 350°F. Line 2 (12-cup) muffin pans with cupcake liners.

Using an electric mixer or a wooden spoon, combine oil and sugar in a bowl. Mix on medium speed.

Add eggs one at a time, then add vanilla and vinegar. Add food coloring and stir until the mixture turns red. Reduce speed to low.

In a separate bowl, sift together flour, baking powder, baking soda, salt, and cocoa powder. Gradually add to the egg mixture, alternating with buttermilk. Mix batter just until well combined.

Pour batter into prepared pans, filling each hole about three-quarters full. Bake for 16 to 18 minutes or until a skewer inserted into the center of a cupcake comes out clean. Cool cupcakes completely on wire racks, remove paper liners, then place in a zip-close bag and freeze until solid.

Make the frosting: In an electric mixer fitted with the paddle attachment, beat cream cheese and butter on high until fluffy. Reduce speed to low; gradually add sugar and vanilla. Mix until smooth and well combined. Cover bowl with plastic wrap and store in the refrigerator until ready to use.

Assemble the cupcake trifles: Slice each frozen cupcake into three 1-inch layers. Place a cupcake slice on the bottom of an empty jar. Spoon frosting on top of the cupcake slice to make an even layer. Top with the second cupcake slice. Repeat until you reach the rim of the jar, ending with a layer of frosting. Repeat with remaining cupcakes. Make-ahead tip: You can make the frosting up to 4 days ahead. Simply store in the refrigerator until ready to use. Bring to room temperature then beat using an electric mixer on low until smooth, then use as directed.