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Christmas Cupcake Recipe

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Christmas Cupcakes - Christmas Cupcake Recipe
Photo © Elaine Lemm
Cupcakes are welcome at any time of year but Christmas Cupcakes are extra special. This Christmas Cupcake Recipe is easy to make and creates a light, deliciously fruity, spicy cake. A Christmas Cupcake is perfect for the run up to Christmas as a tea time treat, they make a great alternative to Christmas Pudding and wrapped in pretty paper, a lovely gift for Christmas.

This cupcake contains a large helping of mincemeat and some of the same spices found in a Christmas Cake - no wonder it's a great treat at Christmas.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: Makes 12 large, 16 medium size.


  • 4 oz/115g butter, softened
  • 8 oz/230g caster sugar
  • 2tsp vanilla bean paste or extract
  • 8 oz/230g all-purpose /plain flour
  • 2tsp baking powder
  • 3 eggs, large
  • 5 oz/140g mincemeat
  • ½ tsp mixed spice
  • ½ tsp nutmeg, freshly grated
  • 1 tsp brandy, optional
  • Icing
  • 3 oz/85g icing sugar, sifted
  • 1 tbsp Cointreau, or preferred liqueur, or brandy


Preheat oven to 160°C/Fan 180°C/Gas Mark 4

To Make the Christmas Cup Cakes

  • In a large roomy baking bowl, place the butter and sugar and beat together until light and fluffy. Add the vanilla bean paste or extract and stir.
  • One by one add the eggs beating really well after each addition.
  • Sift the flour and baking powder together. Fold into the butter-sugar in three parts, making sure each is fully incorporated before adding the next.
  • Finally stir in the mincemeat, spices and brandy if using.
  • Place cupcake cases into a muffin tin. Fill each case 2/3 full and bake in the oven for 20 minutes or until the cakes are golden brown and well risen. Cool on a wire rack before icing.

To make the icing:

Prepare the icing. Combine the Cointreau or liqueur with the icing sugar Drizzle over the top of each cupcake and serve.

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