Sam’s gluten free mince pie cupcakes

Gluten free mince pie cupcakes
Gluten free mince pie cupcakes

This is one of my favourite Christmas recipes to make at Christmas time. Back in 2013 I came up with the idea to make mince pie cupcakes after I asked my Twitter followers what their favourite Christmas flavours were, and mince pies won.

Christmas is a time to indulge in some of the things that you don’t get to eat at other times of the year. I love this time of year for baking as my house seems to constantly smell of cinnamon and mixed spice. There is something warming about those spices that will put a smile on peoples face.

This is a cupcake that tastes of Christmas and is a great alternative to mince pies, if you don’t like too much mince meat, but love Christmas spices then try this cupcake, I promise you won’t be disappointed.

This recipe makes 18 cupcakes, or 12 muffins.

200g gluten free self raising flour
200g caster sugar
200g butter or baking fat
3 medium eggs
1.5 tsp xantham gum
1 tsp vanilla extract
200g mince meat
100g sultanas

For the frosting:
350g icing sugar
175g butter or baking fat
1 tablespoon of cinnamon
1 teaspoon of vanilla extract

Place the cupcakes cases into your cupcake tray.

1. In a bowl cream the sugar and the butter until pale. You will find the easier if you use a hand whisk or an electric mixer.

2. Once the butter and sugar are creamed together add the vanilla and mix. Then add one egg at a time and fully mix in before adding another.

4. Add the flour and xantham gum and mix until all combined. Don’t over mix. I have found that over mixing makes the flour denser. Now add the mincemeat and the sultanas and stir into the cake mix.

5. Using either a desert spoon or an ice cream scoop to fill each cupcake case. Place into the oven and cook for approx 20-25 minutes. Your cakes should be a golden in colour and spring back at you when you touch the top of them. You can test to see if they are ready by pricking them with a knife. If the knife comes out clean, they are done.

6. Place the cakes on a cooling rack and leave to cool.

7. Once the cakes are cool, you will need to make your butter cream. Using a hand mix or a mixer, whisk the butter until pale, light and fluffy.

8. Add a third of the icing sugar and mix gently into the butter, continue to add the icing sugar until it is all mixed in. Now add the cinnamon and a teaspoon of vanilla extract. Mix together.

9. Put your butter cream into a piping bag and pipe onto your cupcakes. I have used a large star nozzle and did little stars all the way around the outside of the cupcake and one in the centre.

Happy Christmas and happy gluten free baking  🙂

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