My mince pie cupcakes with brandy butter icing are quite simply a festive reason for an extravagant cupcake version of the traditional mince pie! These light and fluffy vanilla cupcakes are filled with my homemade mincemeat and topped with a heavenly, smooth and indulgent brandy buttercream. I love decorating with simple silver sugar pearls for a classic but festive and special finish. Christmas baking at its best!

Mince pie cupcakes. Moist vanilla cupcakes, filled generously with boozy homemade mincemeat and topped with a stunning brandy buttercream. Recipe by movers and bakers

Tis the season

So, I love everything about Christmas! The food plays a big part, sure, but I love the magic of the season too! The lights and decorations, the warm cosy fires, special time with family and friends, and the parties! And all this is before I even mention food!

Christmastime, for me, has been a time of indulgence. From mulled wine and gingerbread lattes with friends to turkey with all the trimmings (not convinced with sprouts though!), and of course there HAS to always be mince pies and Christmas cake!

What ingredients do I need to make this mince pie cupcakes recipe?

Flour: I use plain (all purpose) flour for this bake. This is to allow me to control the amount rising agent used in my Christmas cupcakes recipe.
Caster sugar: for sweetness in the cupcakes.
Baking powder/bicarbonate of soda: the raising agent for these mincemeat cakes.
Salt: enhances the flavour of the cupcakes. You will not be able to taste it, all good!
Butter: I use unsalted butter so I can control the salt in my bake. In this recipe, I use butter in the cupcakes and the buttercream icing. For best results, use butter at room temperature.
Eggs: helps with the structure of the mince pie cupcakes.
Vanilla: for delicious flavour, enhances the sweetness.
Yogurt: keeps the cupcakes moist and tender.
Mincemeat: to fill the cupcakes with. You can easily use store bought mincemeat if it suits you, or you could make your own mincemeat. If making your own, do check out my homemade mincemeat recipe too!
Icing/powdered sugar: used to sweeten the buttercream. Dissolves more easily so the buttercream is not grainy.
Brandy: for a beautiful rich and decadent icing. Complements the mincemeat and cupcakes perfectly.
Silver sugar balls: these are totally optional, but make for pretty decorations on the cupcakes!

What tools are needed to make cupcakes?

Cupcake tin*: you will need 12 hole cupcake/muffin tin to make these cupcakes in.
Cupcake cases*: to bake your cupcakes in. I use larger cupcake cases, which are more muffin sized, so I have enough height in them for my bake.
Digital kitchen scales*: my recommended method of measuring ingredients is to weigh them out using grams rather than using cups. I do, however, provide cup measures too, if you prefer working with this method.
Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp). A set of dedicated measuring spoons are far more accurate than using your everyday eating spoons.
Mixing bowl*: to mix the cupcake and the buttercream up in.
Sieve*: to remove lumps from the dry ingredients, ensuring everything gets mixed together evenly.
Electric hand mixer*: certainly this bake can be done entirely by hand, but having an electric mixer makes the job a lot quicker and easier.
Jug*: to mix together the wet ingredients before combining with the dry.
Spatula*: for mixing and smoothing the cupcake batter and buttercream, plus scraping down the bowls as you mix.
Ice cream scoop*: useful to scoop out the cupcake mixture evenly into the cases before baking.
Corer*: a useful tool to hollow out the middle of the cupcakes before filling them. You can just use a knife too if you prefer.
Piping bags*: used for piping the buttercream on the mince pie cupcakes.
Piping nozzle*: I used a 2D nozzle here, to create a beautiful buttercream flower swirl.

How to make mince pie cupcakes

These cupcakes are simple enough to make, with just one additional step to making them. First we make a simple vanilla cupcake, which is hollowed once cool and filled to the brim with delicious mincemeat. The mince pie cupcakes are then topped with an absolutely divine brandy buttercream and a little festive sparkle sprinkles for extra special fun!

Ingredients required: plain (all purpose) flour, caster sugar, baking powder, bicarbonate of soda (baking soda), salt, unsalted butter, eggs, vanilla extract, yogurt, mincemeat, icing (powdered) sugar, brandy and silver sugar balls. Recipe by movers and bakers

For the cupcakes

Step 1: Line the cupcake tin with cupcake cases then set it aside. Preheat the oven to 180C/350F whilst preparing the cupcake mixture.

Step 2: In a large bowl, beat the butter until really soft and smooth. Add in the sugar and beat together until completely combined and slightly paler.

Step 3: Sift the flour, baking powder, bicarbonate of soda, and salt into the same bowl and beat it all together until the mixture resembles damp sand.

Beat the dry ingredients in until the mixture resembles damp sand. Recipe by movers and bakers

Step 4: Into a jug, tip in the eggs, yogurt and vanilla. Mix well until smooth and totally combined.

Step 5: Tip in ¾ of the wet mixture into the dry mix and beat to combine thoroughly. Scrape the bowl down, then add in the remaining wet mix to the batter and beat again until mixed. Turn the speed to high and beat for 30 seconds. The cupcake batter should be totally smooth and wonderfully light and creamy.

Scooping the cupcake mixture into the cases before baking. Recipe by movers and bakers

Step 6: Spoon or scoop the cupcake mixture evenly between the cupcake cases, then bake in the preheated oven for 20-24 minutes until springy to touch and a skewer or toothpick inserted into a cupcake comes out clean. Cool for a few minutes in the tin, then remove to a cooling rack and cool completely.

For the buttercream and decoration

Step 1: To make the brandy buttercream, first beat the butter for 4-5 minutes until really soft and fluffy, and paler in colour. This is really important as it gives a really light buttercream that is just heavenly. I would highly recommend not skipping this step!

Step 2: Add in half the icing sugar and mix in slowly until completely combined. Pour in the brandy and mix in completely. If it looks a little curdled, no need to worry, it will come together in the end! Add in the second half of the sugar and mix slowly again (so your kitchen does not get covered in icing sugar!). Once completely combined, turn the speed up to high and beat for two minutes until pale, fluffy and really soft. Using a spatula, vigorously mix the buttercream around the mixing bowl for about a minute or so. This smooths out the buttercream, pushing out air bubbles, so resulting in a really silky buttercream to work with for the final steps.

Step 3: Transfer the buttercream to a piping bag fitted with a 2D piping nozzle. I find it easiest to place my piping bag into a glass to help me hold the bag open, so I can use both my hands to hold my mixing bowl and steady the piping bag as I fill it. Once you have filled the bag, twist the top of it to stop the buttercream from escaping out that way. Set the piping bag aside whilst preparing the cupcakes for filling and icing.

Adding the mincemeat filling to the cupcakes before piping over the buttercream. Recipe by movers and bakers

Step 4: Using a corer or a knife, hollow out the middle of each cupcake then eat the pieces of cake you remove. This is purely for quality testing, no need to feel guilty for it! Fill each hollowed out cupcake with mincemeat all the way to the top. Be generous, this stuff is goood!

Step 5: Starting from the middle of each cupcake, pipe a buttercream rose over the top of each cupcake, covering the hidden mincemeat middle. Remember to keep the pressure steady and the bag upright as you move it around the cupcake. Top each swirl with a few edible silver sugar balls. Enjoy!

Piping the brandy buttercream over the cupcakes before finishing with some edible silver ball decorations. Recipe by movers and bakers

What can I do if I have run out of cupcake cases?

If you have no more cupcake cases left, you can make your own. First, find a glass that fits closely in the cupcake tin you are using to bake these mince pie cupcakes in. Press a square of parchment around the bottom of the glass to shape it to a size that will fit the tin. Then place the “cupcake case” in the cupcake tin and continue with the bake. The effect of these cases is more like a tulip style muffin case, but it will still work well!

How do I know when my mince pie cupcakes are baked?

The cupcakes are done when they are risen and firm on top, and springy when lightly pressed. You can also use a toothpick or wooden skewer, poked into the middle of the cupcake, to test it. If you are poking it to check, there will be nothing sticking to the skewer, confirming the cupcake is baked.

How long do these cupcakes last and how do I store them?

These Christmas cupcakes should be stored in an airtight container and will be fine kept at room temperature for 2-3 days.

How to freeze cupcakes?

Absolutely! Most cupcakes will freeze well for up to three months. I would suggest freezing these cupcakes once baked but before filling or decorating.

How to freeze cupcakes

Freeze these cupcakes before you fill or decorate them. To freeze your cupcakes, make sure they are completely cool first. Wrap each cupcake tightly in cling film and place in a sturdy airtight container before popping in the freezer. Using a container will help protect the cupcakes from knocks when in the freezer.

How to thaw cupcakes

Cupcakes thaw very quickly. Depending on the temperature of the room, they can normally be completely thawed in just a few hours. To thaw these cupcakes, remove them from the container and unwrap the cling film. Place each cupcake on a cooling rack, brushing off any ice crystals as you do. Cover with a clean tea towel while they defrost and until you are ready to decorate them.

Can I make these mince pie cupcakes gluten free and dairy free?

Absolutely! You can substitute plain/all purpose flour for a gluten free flour blend when making this recipe. For dairy free options similarly use a plant based butter, yogurt and milk. The mincemeat is completely vegan (and contains no ingredients with gluten), so is dairy free too. Please do check the label if using store bought mincemeat.

Additional tips for making this mince pie cupcakes recipe

Take time to read through the recipe so you are familiar with what steps come next. This is not only helpful to know what is coming, but also helpful to noice if you are missing any key ingredients.
Ensure the cupcakes are completely cool before hollowing out to fill with mincemeat. If they are still warm, there is a risk they could crumble and fall apart more easily. It’s worth the wait, I promise! It also means you will have a beautiful buttercream swirl staying on the mince pie cupcake, instead of melting and turning into a (tasty!) puddle!
Remember to beat the butter plenty when making the buttercream. This step is totally worth the extra few minutes spent, so don’t skip it!
Beat the buttercream vigorously with a spatula after beating to get rid of as many air bubbles as you can. This will give the buttercream a beautiful smooth finish when piped, instead of looking bubbly and having little holes through it.
If you find the mincemeat is a little clumpy and lumpy when filling the cupcakes, simply warm it up for a few seconds in the microwave and it will turn moist and easy to spoon in.
Piping a rose swirl is simple: just start piping the buttercream from the middle of the cupcake out instead of outside in.

Troubleshooting

If you have any other questions or comments about this recipe, please use the comments below, I would love to help. And if you do make this recipe for mince pie cupcakes, please do consider leaving a rating and review below. I would love to know how you enjoyed it! Additionally, you could also post a picture on Instagram and tag me when you share it with the world. After all, you know I would love to see!

More recipes from my blog for you to enjoy

Do check out these other yummy recipes on my blog too:

Homemade mincemeat (vegan): the BEST homemade vegan mincemeat recipe ever! This recipe has been refined by my over the years and delivers all the cosy, beautiful flavours and smells of Christmas!

Mini mince pies: Christmas and mince pies go together like strawberries and cream. These mini mince pies are perfect bite-sized morsels of joy, with melt-in-your-mouth pastry, homemade mincemeat (check out the recipe above!) and a pretty snowflake pastry topper.

Christmas pudding cookies: these adorable chocolate Christmas pudding cookies are soft and chewy and just oh-so-cute! Combining both brownies and cookies in one ever-popular bake, these are perfect for seasonal baking with the kids!

Gingerbread cheesecake: my no-bake gingerbread cheesecake is PERFECT for the festive season! Creamy and dreamy, with a beautiful gingery biscuit base and all the yummy flavours of gingerbread, this cheesecake is always a crowd pleaser!

Wishing you all the joys of the season, my friends. Happy festive baking! x

Recommended equipment I used for these mince pie cupcakes*

Cupcake tin	Digital kitchen scales
Measuring spoons	Mixing bowl
Sieve	Electric hand mixer
Jug	Spatula
Ice cream scoop	Corer
Piping bags	Piping nozzle

* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!