I’ve seen different versions of Mince Pie Cupcakes, from other bloggers and from recipe websites. Some have had the mincemeat mixed into the batter, and others in the centre of the cupcakes. I adore mince pies at Christmas time, and as soon as I see them in the shops I buy a box! So I knew I had to make my own version. I decided to put a luxury mincemeat laced with brandy and port in the centre of a spiced sponge, and lavish it with brandy buttercream. A delicious luxury Christmas treat!
Step by step…
To make the sponge I creamed together butter and golden caster sugar. Then I add eggs and whisked in.
Next I mixed in self raising flour and mixed spice. Then I divided it between paper cases.
I baked them for 20 minutes, until they were golden brown. Then I left them to cool completely.
I cut out the centre from the cakes with a cupcake corer. And I filled them up with a luxury mincemeat that was laced with brandy and port.
I made the buttercream by mixing icing sugar, butter and brandy together. Gosh it tasted good! Brandy is delicious stuff! Then I piped the icing onto the cupcakes, and added sprinkles and edible glitter too.
I have to say that these Mince Pie Cupcakes are one of the tastiest thing I have ever made. I ate four of them from the first batch!
Any mince pie fan will adore these cupcakes and devour them quickly! They’d be perfect for a Christmas party or buffet.
Recommended equipment & ingredients*
|Cupcake tin||Electric hand mixer||Piping bags|
|White cupcake cases||Jem 1E Piping nozzle||Wilton 2D Piping nozzle|
|Cupcake corer||Mixed spice||Gold star sprinkles|
|Edible glitter spray|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More mince pie recipes…
|Mince Pie Bakewell Squares||Mince Pie Cake||Mincemeat Plait|
Mince Pie Cupcakes with Brandy Buttercream
Cupcakes filled with fruity mincemeat and topped with brandy buttercream
For the sponge
- 175 g Butter or baking spread
- 175 g Golden caster sugar
- 3 Eggs large
- 1 tsp Mixed spice
- 175 g Self raising flour
For the buttercream & filling
- 200 g Mincemeat
- 200 g Butter or baking spread
- 400 g Icing sugar
- 2 tbsp Brandy
- Sprinkles optional
- Edible glitter optional
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with paper cases
To make the cupcake sponge, cream together the butter and the sugar until smooth
Add the eggs and mix well with a whisk
Then whisk in the self raising flour and mixed spice
Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until then are golden brown. Put them on a rack to cool completely
Cut out the middle of each cupcake using a cupcake corer or a sharp knife
Fill each hole with the mincemeat
To make the buttercream, mix together the butter and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the brandy and mix until smooth
Pipe the icing onto the cupcakes using a star nozzle and piping bag. Or spread on with a spoon
Add sprinkle and edible glitter if you like
Keep in a cool place in an airtight container, and eat leftovers within 3 days
Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead
If you like this, check out more of my Cupcake recipes!
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