Mince Pie Cupcake Recipe

This post contains affiliate links which will be clearly marked with an *.

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.

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. 

Mince pie cupcakes

Mince Pie Cupcakes

Yield: 12
Prep Time: 40 minutes
Cook Time: 35 minutes
Additional Time: 30 minutes
Total Time: 1 hour 45 minutes

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.

Ingredients

Cupcakes

  • 4 oz (125g) Self Raising Flour
  • 4 oz (125g) Caster Sugar
  • 4oz (125g) Butter Margarine
  • 2 Medium Eggs, separated
  • 1 tsp Vanilla Extract
  • Splash of milk
  • 12 tsp of Mincemeat

Brandy Buttercream

  • 100g of Butter
  • 100g Trex
  • 400g of Icing Sugar
  • Brandy (to taste)
  • Milk

Shortbread Biscuit

  • 4oz (125g) Butter
  • 2oz (55g) Caster Sugar, plus extra to finish
  • 6oz (180g) Plain Flour

Instructions

Cupcakes

  1. Preheat oven to 160°C Fan (180°C or Gas Mark 4), place 12 cupcake cases into a cake tin - decide which method you want to make (information in the notes, or above in the post).
  2. Combine the butter and sugar until light and fluffy, add both egg yolks and the vanilla and mix.
  3. Add the flour and mix until combined, add the splash of milk mixing again.
  4. Method One, if you're not doing method one skip to step 5.
  5. Whisk the egg whites (using a clean whisk) until they are white and fluffy (soft peak), fold the egg white into the batter carefully – I do it this way as it makes for a really light sponge so you need to be careful not to knock the air out.
  6. Split the mixture into the cupcake cases, if you are using Method Two then do that now, if not continue to step 7.
  7. Bake for 10-15 minutes – I normally check at 12. The sponge should just be colouring and spring back if pressed gently (or insert a cocktail stick and it should come out clean).
  8. When baked leave them in the tin for 10 minutes before moving them to a cooling rack to finish cooling.
  9. Method Three, if you're not doing method three skip straight to decorating.

Brandy Buttercream

  1. Cream the butter and Trex together until completely combined and light.
  2. Add the icing sugar a few spoonfuls at a time (through a sieve so there are no lumps), keep going and by the time you have added it all your mix should be similar to breadcrumbs.
  3. Add a couple of teaspoons of brandy to the mix and combine, if you want a bigger hit of brandy add a couple more.
  4. Then add the milk a splash at a time, mixing in between each splash. You want your mix to be pipe-able but not runny.
  5. Either pipe using a piping bag and nozzle or take a spoon and apply a large dollop of buttercream to each cupcake; I suppose it depends how neat you’d like them to look.

Shortbread Biscuit

  1. Preheat oven to 170°C Fan (190°C or Gas Mark 5)
  2. Beat the butter and sugar together until smooth
  3. Stir in the flour to get a smooth paste, turn out onto a work surface and roll out gently until the paste is 1cm thick (½in).
  4. Cut out the required shape using a cookie-cutter, making sure it isn’t wider than the cupcake – I like stars or Christmas themed shapes for mine. Place onto a baking tray and sprinkle with caster sugar. Chill in the fridge for 20 mins.
  5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Leave to cool on a wire rack – they will harden as they cool.
  6. Place on top of the buttercream and serve.
  7. I hope you like these as something completely different but extremely tasty to serve as alternative mince pies this Christmas. Let me know if you give them a go, I’d love to see them or if you have any questions then leave them below.
  8. Just to let you know that I have NEVER shared this recipe with anyone before, or my baking method so you guys are special.

Notes

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.

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

I’d love to know if you’ve given this recipe a go so please feel free to review it, drop a comment below or tag me on social media. Let me know what you think.

Want to save this recipe for a later date? Why not pin it so you can quickly find it again…


Stay Up To Date!

For a weekly round up of all my posts, a monthly newsletter and notifications for important posts (such as TopCashback Giveaways) then pop your email below.
Liked it? Take a second to support ChammyIRL on Patreon!
Spread the love
  • 4
    Shares
You Might Also Like
Halloween graveyard biscuits

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses and personally recommends...