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Mince Pie Cupcakes with Brandy Buttercream

Mince Pie Cupcakes – Almond cupcakes with a festive mincemeat centre and topped with brandy buttercream.
Course Dessert
Cuisine British
Keyword Christmas
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 cupcakes
Calories 515kcal


For the cupcakes

For the brandy buttercream

  • 75 g soft butter
  • 75 g icing sugar
  • 35 ml brandy

To finish

  • Festive sprinkles – optional


  • Pre-heat your oven to 190ºC/170ºC fan.
  • Beat together the butter (100g) and caster sugar (100g) until light and fluffy.
  • Add the eggs (2 eggs) one at a time, beat after adding each egg until full combined.
  • Add the almond extract (1 tsp).
  • Sift in the self-raising flour (100g) and ground almonds (25g) and mix until fully combined.
  • Divide the mixture equally between 6 cupcake cases.
  • Use the back of a teaspoon to make a dip in the centre of each cupcake.
  • Add a generous teaspoon of mincemeat into the centre of each cupcake (120g in total).
  • Bake for 20-25 minutes until the top of the cupcakes is golden (sadly the skewer test doesn’t work on these due to the mincemeat centre).
  • Place onto a cooling rack to cool while you make the buttercream.
  • Make the buttercream by beating 75g butter until soft. Add the icing sugar (75g) a spoon at a time (as this helps to prevent sugar flying everywhere) and beat until fully combined.
  • If you’ve been using a mixer you want to switch to doing the next bit by hand. Add the brandy (35ml) very gradually to the butter/icing sugar mix. Beat in each addition until fully combined before adding more.
  • Place the buttercream into a piping bag and pipe into the cupcakes.
  • Top with a few festive sprinkles.



Calories: 515kcal | Carbohydrates: 54g | Protein: 5.1g | Fat: 28.7g | Saturated Fat: 16.2g | Sodium: 80mg | Fiber: 1g | Sugar: 41.7g