Mince Pie & Brandy Cupcakes

These delicious, seasonal cupcakes are a tasty alternative to traditional mince pies!

Mince Pie & Brandy Cupcake Recipe

Cook Time25 mins
Author: Sarah Sibley


  • 150 g Soft Butter Stork
  • 175 g Caster Sugar
  • 3 x Medium Eggs
  • 175 g Self-Raising Flour
  • 260 g Mincemeat
  • 1/2 tsp Mixed Spice
  • 300 g Icing Sugar
  • 100 g Unsalted Butter softened
  • 200 g Brandy Butter


  • Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  • Line a muffin tin with 12 large muffin sized cupcake cases.
  • Cream together the butter and sugar until pale and creamy.
  • Slowly add the beaten eggs.
  • Add the flour and spice and mix thoroughly until smooth.
  • Finally add the mincemeat and mix well.
  • Carefully spoon the batter into the cases.
  • Bake for around 25 minutes or until the sponge springs back when pressed lightly.
  • Remove from the tin and leave to cool on a wire rack.
  • Mix together the butter and brandy butter.
  • Then add the icing sugar and mix together until creamy and lump free.
  • Once the cakes are cool spread a thin layer of frosting over the top of each cake and then finish by piping a large drop flower in the centre.

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