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Vegan Mince Pie Cupcakes

We’ve all heard of mince pies, but what about Mince Pie Cupcakes? Mince pies consist of a pastry filled with mincemeat (a mix of chopped fruit and spices) and decorated with a star. I always like finding new and creative ways to enjoy traditional desserts. You’ll fall in love with these vegan mince pie cupcakes!

Cupcakes in silver cases with frosting, mince meat and a pastry star on top being dusted with icing sugar.

Vegan Mince Pie Cupcakes

These mince pie cupcakes are a vanilla sponge cake with a core of mincemeat, topped with a light mincemeat & vanilla buttercream, more mincemeat, finished with a 3 ingredient cookie star and a dusting of snow (icing sugar).

These cupcakes are simple to make, have a fluffy and spongy cake, taste delicious. I can’t stop looking at them, they’re so pretty and festive. They are a perfect Christmas treat!

Looking for more Christmas bakes? Check these out:

Vegan Peppermint Cake

Chubby Vegan Santa Cookies

Easy Vegan Gingerbread Man Cupcakes

Best Vegan Berry Pie

Easy Gingerbread Millionaires Bars

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Mince pie cupcakes on a mini tart tin with a lit up Christmas tree in the background.

Vegan Mince Pie Cupcakes

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The BEST EVER Vegan Mince Pie Cupcakes, with fluffy cupcakes, mince meat homemade pastry stars.


Units Scale

Ingredients for the cupcakes

  • 240ml of dairy-free milk
  • 1 teaspoon of apple cider vinegar
  • 210g of self-raising flour (You can use gluten-free)
  • 100g of caster sugar
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of bicarbonate of soda
  • 2 teaspoons of all spice
  • 60g of sunflower oil

Ingredients for the middle

  • 1 jar of mince meat (also for decoration)

Ingredients for the buttercream

  • 130g of dairy-free block butter
  • 400g of icing sugar
  • 1 teaspoon of vanilla bean paste (You can use vanilla extract)
  • 3 tablespoons of mincemeat
  • 1 teaspoon of dairy-free milk

Ingredients for the pastry stars

  • 120g of plain flour (I use gluten-free)
  • 80g of coconut oil (melted)
  • 3 tablespoons of maple syrup


Method (cupcakes)

  1. Preheat your oven to 180 degrees c fan and line two cupcake tin with cupcake cases.
  2. In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
  3. In a large mixing bowl, sift the flour, sugar, baking powder, bicarbonate of soda and spice. Mix well to combine.
  4. Add the oil to the ‘buttermilk’ and whisk to combine.
  5. Add the wet ingredients into the dry and mix until a smooth batter.
  6. Fill the cases 3/4 full with the batter. Make sure to tap the tins on the worktop to remove any air bubbles.
  7. Pop the cakes into the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
  8. Place the cupcakes on a cooling rack and allow to cool fully.
  9. Once cool, core the centre and fill up with mincemeat then pop them into a sealed container to keep them fresh before frosting.

Method (buttercream)

  1. Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.
  2. When your butter/margarine is creamy & light in colour, add in the icing sugar, vanilla bean paste and mincemeat. Whizz together until fluffy & fully combined. Add a splash of milk if the buttercream is too thick.
  3. Transfer the buttercream into a piping bag fitted with a large round nozzle.
  4. Pipe a bulb of buttercream onto each cupcake and top off with some mincemeat, a star and a dusting of icing sugar.

Method (pastry stars)

  1. Pre-heat your oven to 180 degrees c fan and line a baking tray with grease proof paper.
  2. In a mixing bowl, combine the plain flour, coconut oil and maple syrup. Bring together with your hands until a dough forms.
  3. Roll out the dough then using a small star cookie cutter, cut out the stars and place onto the lined tray.
  4. Pop into the oven and bake for 9-10 minutes or until golden in colour. Allow to cool before placing on the cakes.
  5. Place a star on top of the buttercream and finish off the cupcakes with a dusting of icing sugar.


Serving and storing : Serve these festive cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. Best eaten within a few days.

  • Prep Time: 10 minutes
  • Cook Time: 18-20 minutes
  • Category: cupcakes
  • Method: Baking
  • Cuisine: American


  1. willmare
    December 8, 2019 / 2:58 am

    I just found your recipe for these and cannot wait to try them ASAP!!! Thanks for sharing!

    • The Little Blog of Vegan
      December 17, 2019 / 1:06 am

      AMAZING! Im sure you'll love them!! Let me know how you get on and what you think 🙂 x

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