Christmas Cupcake

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 08/27/21
Christmas Cupcake

The Spruce / Christine Ma
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 12 servings
Yield: 12 cupcakes
Nutrition Facts (per serving)
297 Calories
10g Fat
47g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 297
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 28%
Cholesterol 67mg 22%
Sodium 191mg 8%
Total Carbohydrate 47g 17%
Dietary Fiber 1g 3%
Total Sugars 30g
Protein 4g
Vitamin C 1mg 4%
Calcium 61mg 5%
Iron 1mg 8%
Potassium 66mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cupcakes are welcome at any time of year, but at Christmas, they are extra special. This recipe is easy to make and creates a light, deliciously fruity, spiced cake. Though the cupcake is great for the run up to Christmas, they also make a lovely tea time treat. And, you can also consider them as a great alternative to Christmas Pudding and, wrapped them in pretty paper, they make a lovely gift for Christmas.

This cupcake contains a large helping of mincemeat and some of the same spices found in a Christmas Cake—you can ring the changes to suit your taste. For adults, add a dash of brandy, which is often used in cakes and tarts at Christmas. Add a few nuts, switch the dried fruit to Craisins or dried figs. The alternatives are truly endless.

Ingredients

For the Cake

  • 4 ounces butter, softened

  • 8 ounces caster sugar

  • 2 teaspoons vanilla bean paste, or extract

  • 8 ounces all-purpose flour

  • 2 teaspoons baking powder

  • 3 large eggs

  • 5 ounces mincemeat

  • 1/2 teaspoon mixed spice

  • 1/2 teaspoon nutmeg, freshly grated

  • 1 teaspoon brandy

For the Icing

  • 3 ounces confectioners' sugar, sifted

  • 1 tablespoon Cointreau, or preferred liqueur or brandy

  • 1 bottle food coloring, of your choice

Steps to Make It

Make the Cake

  1. Gather the ingredients and preheat oven to 160 C/Fan 180 C/Gas 4.

    Ingredients for Christmas cupcake

    The Spruce / Christine Ma

  2. In a large roomy baking bowl, place the butter and sugar and beat together until light and fluffy.

    butter and sugar in a bowl

    The Spruce / Christine Ma

  3. Add the vanilla bean paste or extract and stir well.

    vanilla added to the butter mixture in the bowl

    The Spruce / Christine Ma

  4. One by one, add the eggs, beating well after each addition and keep mixing until they are fully incorporated.

    egg added to the butter mixture in the bowl

    The Spruce / Christine Ma

  5. Sift together the flour and baking powder.

    Sift together the flour and baking powder in the bowl

    The Spruce / Christine Ma

  6. Fold this mixture into the butter-sugar mix in three parts, making sure each is fully incorporated before adding the next. Take your time with this if you want light, fluffy cakes.

    cupcake batter in the bowl

    The Spruce / Christine Ma

  7. Finally, gently stir in the mincemeat, spices, and brandy, if using.

    mincemeat, spices, and brandy added to the batter in the bowl

    The Spruce / Christine Ma

  8. Place 12 cupcake liners into a deep 12-holed tin.

    cupcake liners in a cupcake pan

    The Spruce / Christine Ma

  9. Fill each case 2/3 full with the mixture. Place into the centre of the preheated oven and bake for 20 minutes or until the cakes are golden brown and well risen.

    cupcake batter in cupcake tins

    The Spruce / Christine Ma

  10. Cool on a wire rack before icing.

    cupcakes on a cooling rack

    The Spruce / Christine Ma

Make the Icing

  1. Prepare the icing by combining the Cointreau or liqueur and food coloring with the confectioner's sugar.

    sugar and food coloring

    The Spruce / Christine Ma

  2. Mix well to create a smooth, glossy icing. It should be a little runny, but not too runny that it slips off the cakes. If the mixture is too runny, add more confectioner's sugar.

    green icing in a bowl

    The Spruce / Christine Ma

  3. Drizzle over the top of each cupcake and serve.

    cupcakes with icing on a cooling rack

    The Spruce / Christine Ma

  4. Dress up the icing with any further decorations you feel appropriate.

    Christmas Cupcake on a plate

    The Spruce / Christine Ma