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Mince Pie Cupcakes with Brandy Buttercream

Cupcakes filled with fruity mincemeat and topped with brandy buttercream

Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 12
Author thebakingexplorer


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

For decoration

  • Sprinkles optional
  • Edible glitter optional


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. To make the cupcake sponge, cream together the butter and the sugar until smooth

  3. Add the eggs and mix well with a whisk

  4. Then whisk in the self raising flour and mixed spice

  5. 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

  6. Cut out the middle of each cupcake using a cupcake corer or a sharp knife
  7. Fill each hole with the mincemeat
  8. 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

  9. Pipe the icing onto the cupcakes using a star nozzle and piping bag. Or spread on with a spoon

  10. Add sprinkle and edible glitter if you like

  11. Keep in a cool place in an airtight container, and eat leftovers within 3 days

Recipe Notes

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