Mince Pie Cupcakes with Brandy Buttercream {gluten-free}

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Mince Pie Cupcakes are delicious gluten-free cupcakes loaded with fruity spiced mincemeat and piped with velvety brandy swiss meringue buttercream.

Mince Pie Cupcakes with Brandy Buttercream {gluten-free}

So this is it, my final recipe before Christmas. I didn’t post nearly as many of my Christmas recipes as I wanted to as I hadn’t factored in having to take days off working on the blog to accompany Cole to his various Christmas parties. Honestly my two and a half year old has been to more Christmas festivities than me this year. Although not technically since I attended them as well. However, I harbour absolutely no resentment for these abandoned recipes as seeing Cole so amped during this run up to the big day has made me experience Christmas in the most magical of ways. He has loved meeting Father Christmas at all the parties, pulling on the bottom of his coat as he enters the room to tell him so sincerely that he wants a train and some track for Christmas.

Mince Pie Cupcakes with Brandy Buttercream {gluten-free}

It’s amazing how quickly he caught onto the idea of Father Christmas bringing presents. Without me really explaining the situation with the man in red it seemed very quickly to sink into his consciousness and as early as November whenever he saw something he wanted he confidently declared, I want a red scooter mummy, Father Christmas get it. Not that my child is either demanding or spoilt rotten.

All the various party buffets have also been a bit of a hit with him. I have tried to be very careful with Cole’s diet since I suffer so much from various intolerances. He was more or less gluten-free for the first two years, ate food high in nutritional value and never touched a crisp, drank any fizzy drinks or ate any cake that I hadn’t made. Now he has his own independence of sorts he makes a beeline for the foods he most wants to eat on the buffet and they don’t always adhere to this food ethos I tried to instil. Pigs in blankets, chocolate swiss rolls and mince pies seem to be his idea of a well-balanced meal. And really I can’t blame him, especially for the latter. My love of mince pies knows no bounds. This year I perfected my gluten-free mince pie (sorry, one of those recipes that has to wait until next year) and I have included mincemeat in so many of my Christmas bakes on the cake stall including Mince Pie Brownies, Clementine Mincemeat Loaf and Mince Pie Cheesecake Oat Bars.

Mince Pie Cupcakes with Brandy Buttercream {gluten-free}

Now, I would never think of having favourites on my cake stall despite many a customer trying to pin me down when they are undecided (there is an occasion and personal hankering for all of my offerings) I was really rather taken with these Mince Pie Cupcakes with Brandy Buttercream this December. I don’t make many cupcakes simply because they don’t sell incredibly well on the stall which is a terrible shame as I love making them. I love getting out the little cupcake cases, the baby sponges always look so inviting fresh out of the oven and then I love piping on the buttercream and decorating. It’s so satisfying to see pretty little cakes that are easy to achieve.

Mince Pie Cupcakes with Brandy Buttercream {gluten-free}

These Mince Pie Cupcakes are made from my favourite cupcake recipe which has a combo of four different gluten-free flours (sorry it is a lot but completely worth it for the depth of flavour). They are light and bouncy just as cupcakes should be and then loaded with Cranberry Cointreau Mincemeat. You can happily use shop bought but make sure it’s suet-free as the extra fat will mess with the structure of the cupcake. The mincemeat adds delicious spice and plenty of fruity texture. I then made my favourite swiss meringue buttercream, which is the easiest buttercream to pipe, so smooth and velvety and spooned in some brandy, not enough that it tastes too boozy but just enough to give it a Christmassy feel.

Mince Pie Cupcakes with Brandy Buttercream {gluten-free}

I hope you have time to give these a go this Christmas, they are so special and yet another twist on mince pies, one of my favourite Christmas foods.

I am hoping to post one more recipe before the year is out so until then Happy Christmas and I hope Father Christmas brings you everything you have asked for. We’re planning on a Christmas morning assembling the aforementioned trains and track!!

Mince Pie Cupcakes with Brandy Buttercream {gluten-free}

Mince Pie Cupcakes with Brandy Buttercream {gluten-free}

Mince Pie Cupcakes are delicious gluten-free cupcakes loaded with fruity spiced mincemeat and piped with velvety brandy swiss meringue buttercream.
Print Pin Rate
Course: Dessert
Cuisine: British
Prep Time: 1 hour
Cook Time: 18 minutes
Total Time: 1 hour 18 minutes
Servings: 18 cupcakes
Calories: 495kcal



  • 170 g unsalted butter
  • 260 g caster sugar
  • 3 eggs
  • 100 ml whole milk
  • 90 ml sour cream
  • 2 teaspoons vanilla extract
  • 130 g sweet rice flour
  • 30 g potato starch
  • 75 g sorghum flour
  • 70 g millet flour
  • teaspoons baking powder
  • ¾ teaspoon bicarbonate of soda
  • ½ teaspoon sea salt
  • 250 g suet-free mincemeat

Brandy Buttercream

  • 6 egg whites 180g
  • 300 g caster sugar
  • 420 g unsalted butter at room temperature, cubed
  • 1/4 teaspoon salt
  • ¾ teaspoon vanilla extract
  • 3 tablespoons brandy



  • Pre-heat the oven to 170°C and line 2 x muffin tins (1 x 12 hole and 1 x 6 hole) with cupcake cases.
  • Beat together the sugar and butter until light and fluffy.
  • Add the eggs one at a time, beating on a low speed until fully combined.
  • In a measuring jug whisk together the whole milk, sour cream and vanilla extract and set aside for a moment.
  • Whisk together the flours, baking powder, bicarbonate of soda and salt in a large mixing bowl until completely combined.
  • Add the flour mix alternately with the milk mixture, adding the flour in three additions and the milk in two (begin and end with the flour), scrape down the sides of the bowls as needed and mix until just combined.
  • Finally add in the mincemeat, mixing in until evenly distributed throughout the batter.
  • Divide the batter between the cupcake cases and bake for 18 minutes. Remove the cupcakes immediately onto a wire rack to cool before piping on the buttercream.

Brandy Buttercream

  • Heat the egg whites and caster sugar in a bain marie (or a bowl set over simmering water), stirring constantly until the sugar has dissolved and the temperature has reached 71°C.
  • Remove the egg whites and sugar from the heat and pour into a stand mixer with whisk attachment. Whisk until the mixture forms stiff peaks.
  • Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done. Just continue to add all the butter. Once the butter is totally incorporated the frosting will miraculously become a smooth velvety consistency or if not just leave the mixer beating until it does. It will.
  • Add the salt, vanilla extract and brandy and mix until thoroughly combined.


  • Pipe the buttercream on top of the cupcakes. I used a Wilton 1M piping tip and piped the buttercream in a circle from the centre swirled to the outer edge of the cupcake. I then cut out the holly leaf using a teeny tiny leaf cutter from green sugarpaste and I piped on the red berries with a no.2 piping tip with a bit of the brandy buttercream tinted red. To make life easier you can buy these decorations ready made from good cake decoration suppliers.


Calories: 495kcal | Carbohydrates: 55g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 258mg | Potassium: 126mg | Fiber: 1g | Sugar: 41g | Vitamin A: 900IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 0.5mg
Tried this recipe?Mention @FromTheLarder or tag #FromTheLarder!


The 12 hole cupcake tin I have always used and will thoroughly recommend due to its durability, ease of washing and of course the cupcakes it helps to produce are superb, is the MasterClass 12-Hole Non-Stick Cupcake Tray / Baking Pan, 35 x 27 cm

The piping tip I used in this recipe is the Wilton Large Number 2D Drop Flower Tip which can so many different kinds of piping patterns and is the one I use most often, along with the Wilton 1M.

I find these huge disposable piping bags are the most robust ones you can buy, I do get a huge pack of them as the worst thing is to get ready to ice your cake and discover you don’t have any piping bags left. I use disposable as I bake a lot of cakes and find washing up the re-usable piping bags takes a lot of time and I can never get them totally clean. I use these piping bags for everything from cupcakes to drizzling melted chocolate to piping a straight level of buttercream evenly over a whole layer cake. This 1 Roll of Savoy Disposable Piping Bags – 100 21 Bags by Cn-Ice is an absolutely invaluable piece of kit in my baking.I love this Kitchen Craft SDICUTHOL3PC Stainless Steel “Sweetly Does It” Holly Design Mini Fondant Cutter, Set of 3 It’s not the exact one I used for the recipe since I have no idea where I got mine from but these look very similar and I have to say I do use these quite a lot over the festive period.

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. It’s just a way for me to fund the blog so if you do click through then many thanks!!

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