Mincemeat Cupcakes with Brandy Buttercream Icing

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Don’t put too much brandy in the buttercream icing!




  • ¼ cup butter
  • 1 1/4 cups Self raising flour
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 tsp. vanilla
  • Mincemeat (store bought or homemade)


Preheat oven to 400 degrees F. Place butter, flour, sugar, eggs, milk and vanilla in small bowl of electric mixer and beat until combined. Place cupcake liners in tray. Place a tablespoon of mixture in each liner. Using a dampened teaspoon, make a small indentation in the top of each, and into it put 1-2 tablespoons of the mincemeat mixture. Cover each with a spoonful of the remaining cupcake batter. Bake for 12-15 minutes. When cold, frost with brandy buttercream icing


Brandy Buttercream Icing

  • ½ cup butter, room temperature
  • 1 1/2 cups icing sugar
  • 1 TBSP. milk
  • 2 TBSP. brandy


Place butter in small bowl of electric mixer and beat until butter is as white as possible. Gradually add about half the sifted icing sugar, milk and brandy, beating constantly. Beat in the remaining icing sugar, and milk, if necessary. Mixture should be smooth and easy to spread with a spatula. Add extra milk or icing sugar until frosting is of a spreadable or piping consistency.


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