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Spiced Cupcakes


Perfect for Winter

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Rate this recipe 4.6/5 (7 Votes)


  • For the Cupcakes
  • 175g (6 oz) Self Raising Flour
  • 175g (6 oz) Butter
  • 175g (6 oz) Caster Sugar
  • 3 Eggs
  • ½ tsp Cinnamon
  • ½ tsp Nutmeg
  • ½ tsp Mixed Spice
  • Juice of 1 Clementine
  • 12 tsp of Mincemeat
  • For the Frosting
  • 125g (4 oz) Butter
  • 125g (4 oz) White Shortening (Trex)
  • 450g (1lb) Icing Sugar
  • Splash of Brandy (to taste)
  • Fondant holly leaves and berries to decorate.


servings 12
Level of difficulty Average
Preparation time 20mins
Cooking time 15mins
Cost Average budget


Step 1

Pre-heat the oven to 160°C, 325°F, Gas Mark 3

Grease a 12 hole muffin tin or line with paper cases.

Step 2

Cream the butter and sugar until almost white add the eggs and fold in sifted flour and spices.

Once folded add the juice of the clementine.

Step 3

Place a dollop of the cake mixture into the prepared tin or cases depending on what you're using followed by a teaspoon of mincemeat.

Add a further dollop of cake mixture, making sure the mincemeat is covered.

Bake for 15 minutes or until firm to the touch and allow to cool.

Step 4

For the Brandy frosting beat together the butter and vegetable shortening and add the sifted icing sugar.

Beat together until the frosting is smooth and creamy and add a splash of brandy to taste.

Pipe swirls on top of the cupcakes and decorate with fondant holly leaves and berries if desired.

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