Mince Pie Cupcakes

22 Dec 2025

15 MINS

18-20 MINS

12 Cupcakes

INGREDIENTS
For the Cupcakes:
150g unsalted butter, softened
150g caster sugar
3 large eggs
1 tsp vanilla extract
150g self-raising flour
1/2 tsp ground cinnamon
1/2 tsp mixed spice
1–2 tbsp milk
For the Cupcakes:
150g unsalted butter, softened
150g caster sugar
3 large eggs
1 tsp vanilla extract
150g self-raising flour
1/2 tsp ground cinnamon
1/2 tsp mixed spice
1–2 tbsp milk
200g mincemeat
For the Topping:
200g unsalted butter, softened
400g icing sugar, sifted
1–2 tbsp milk or double cream
1/4 tsp ground cinnamon

Cupcake Cases - Plain White
Piping Bags & Nozzle

METHOD

1. Preheat your oven to 180°C and line a 12-cup muffin tin with cupcake liners.

2. In a stand mixer or large bowl, cream the softened butter and caster sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

3. Sift the flour, ground cinnamon, and mixed spice into the mixture, folding gently until just combined. Add a little milk if the batter is too thick.

4. Spoon a tablespoon of batter into each cupcake liner, filling each liner about two-thirds full.

5. Bake in the preheated oven for 18–20 minutes, or until a skewer inserted into the centre comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

6. In a clean bowl, beat the softened butter until smooth. Gradually add the sifted icing sugar, beating on low to combine. Add the milk or cream and cinnamon, and beat on high until light and fluffy.

7. Cut a small hole in the centre of the top of the cupcake and fill with mincemeat.

8. Using a piping bag fitted with a star tip, pipe the buttercream onto each cooled cupcake.

TIP

For a festive touch, add a mini gingerbread star to the top and sprinkle icing sugar.

Recipe baking cakes

Mince Pie Cupcakes

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