I love a good mince pie as much as the next Christmas crazy person. Deep filled, puff pastry, shortcrust pastry, iced topped, lattice – there are so many varieties using lots of different pastries. However, sometimes you are just looking for something a little, well different. A bit cakeier? This is where I’ve got you covered with my Mince Pie Cupcake recipe, which can be done three ways – all delicious.
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Mince Pie Cupcakes
This has been a recipe I’ve been making for so many years, back when I actually ran a cake business. I was playing around trying to think of *Christmas cupcake ideas and trying out different decorations when I thought about making a mince pie inspired cupcake. I trialled three different ways of making these but at the end of the day, it’s down to personal preference as to which you prefer to make. So, before skipping to the recipe make sure you decide which method you’re going to go for.
The Cupcake Recipe
This is my go-to cupcake recipe that I used to sell for my business and I received no end of compliments for it. It’s light, fluffy and seriously delicious so feel free to use it for any cupcake making. It isn’t the easiest of cupcake recipes in the sense that you can just throw all the ingredients into a bowl and mix but the extra step or two is well worth it.
The BEST Buttercream Recipe
In the recipe I list Trex but any solid vegetable shortening is fine, Trex is just my preference. This is hands down, the BEST buttercream recipe I’ve ever tried. It’s light and not too sickly – even people who don’t like buttercream have commented on how nice this recipe is.
The Mincemeat
To avoid confusion, the mincemeat in the recipe is the sweet variety full of fruits – NOT the ground meat variety! I know it seems silly to have to say this but I have seen stories of people using ground beef which will give a very different product.
You can use any type of mincemeat, shop-bought or have a go at homemade mincemeat. It really doesn’t matter.
IMPORTANT: Three Different Methods
All three methods taste fantastic, it really is up to you which method you choose – the first method distributes the flavour across the cupcake so is a little more subtle whereas the second and third are more like mince pies as you get a mouthful of the mincemeat. I’ve popped each method in the notes section of the recipe card too so if you like to print them off you’re not missing this information.
Method One
Just put all 12 teaspoons of the mincemeat into the batter before cooking – you can add it at any point BEFORE you fold in the egg white, I recommend either just before or just after the flour.
Method Two
Add a teaspoon of the mincemeat to each cupcake just before cooking. Add ¾ of the mixture to each case, place the mincemeat in the middle and cover with the remaining ¼ of the mix then bake as instructed.
Method Three
Warm up the mincemeat in a pan (to cook the suet) and allow to cool. Carefully cut a cone out of the middle of each cupcake when cooled and add the mincemeat to the hole; you can replace the cake if you wish as you will be covering it with buttercream anyway.
My personal favourite is the hit of mincemeat from the centre so I tend to go for method three.
Mince Pie Cupcake Recipe Order
There are three stages to making these cupcakes; the cupcake, the buttercream and the shortbread biscuit. There is no right or wrong order to make these in, however, I tend to start with the shortbread as that needs to rest in the fridge for 20 minutes and I know that I can knock together my cupcakes and have them in the oven within that time.
Making the biscuits first means that as the cupcakes are cooking you can be rolling out the dough and cutting it ready to go in the oven. As soon as the cupcakes are out, turn up the heat and throw them in. Obviously, you don’t want to add any buttercream until both the cakes and the biscuits have cooled; and the mincemeat if you’re using method three.
If you prefer to make the cupcakes first, then do the biscuits that’s fine too.
Mince Pie Cupcake Recipe
This recipe makes 12 regular sized cupcakes, including a biscuit on top for each. If you want a smaller, fairy cake sized, cupcake then it’ll do more. As I’ve said, please read the three different methods for flavouring these cupcakes before you start – I’ve done my best to guide you through the recipe.
The recipe can be shared or printed for a later date, please feel free to use it.
A delicious alternative to the classic mince pie. This cupcake takes all the flavour of a traditional mince pie and gives it a modern cupcake twist. Complete with brandy buttercream and a shortbread biscuit, change things up this Christmas. There are three different ways to make these mince pies, you need to decide before starting which version you want to do. I've put prompts in the instructions to indicate when you need to do each one. Just put all 12 teaspoons of the mincemeat into the batter before cooking – you can add it at any point BEFORE you fold in the egg white, I recommend either just before or just after the flour. Add a teaspoon of the mincemeat to each cupcake just before cooking. Add ¾ of the mixture to each case, place the mincemeat in the middle and cover with the remaining ¼ of the mix then bake as instructed. Warm up the mincemeat in a pan (to cook the suet) and allow to cool. Carefully cut a cone out of the middle of each cupcake when cooled and add the mincemeat to the hole; you can replace the cake if you wish as you will be covering it with buttercream anyway. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Mince Pie Cupcakes
Ingredients
Cupcakes
Brandy Buttercream
Shortbread Biscuit
Instructions
Cupcakes
Brandy Buttercream
Shortbread Biscuit
Notes
Method One
Method Two
Method Three
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