Christmas Cupcakes with a Surprise Filling

Christmas Cupcakes with a Surprise Filling

I’m still trying to come up with a name for these because Christmas cupcakes sounds really blah (which they are anything BUT)…someone on my Instragram suggested cuppies because they really are a beautiful marriage between an almond cupcake and mince pie. 

Being fortunate enough to live in the country and down the road from the best farm store ever, I manage to a find a few tubs of grass-fed raw cream.  This cream is like liquid manna and utterly gorgeous and silky smooth with a beautiful yellow colour – you know where the name of the colour originated, not the white stuff we buy in the supermarket .  I added a tot of brandy, whipped it up and pipped it on in an elaborate swirl and totally leveled up these cuppies to insanely delicious!!

The fruit mince that is used to stuff the middle is homemade of course, because A. it is way cheaper and B. it is waaaaay more tasty and C. (just adding an extra point) you know exactly what ingredients it contains, no hidden nasties!

At this time of the year I like to make a big batch of fruit mincemeat an keep it in the fridge as my kryptonite.  Once its made up and bottled in the fridge, these cuppies become a doddle to make.  The fruit mincemeat is the most time consuming as it needs to cook down slowly – when I say time consuming, I mean about 1/2 an hour or 45 min, you have to remember I’m an instant gratification cook.

Once the almond cupcakes are baked and cooled, I use a melon baller to scoop out the center and cram it full with the beautifully tart Bramley apple mincemeat, pop the top back on and pip the cream over.  Just a note on the cream, if you cant get hold of raw cream or are lactose intolerant then use whipped coconut cream or a thick coconut yoghurt or simply serve it as is!

To see how I scoop and fill, head over to my Instagram highlights to watch the full demo.


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Christmas Cupcakes
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Yield: 8

Christmas Cupcakes


    Bramley Apple Fruit mince
  • 2 small or 1 large Bramley or Granny Smith apples – washed and grated (include the peel as it is really nutritious)
  • 2 Tbsp coconut oil
  • 1 large orange - zest and juice (about 1 cup of juice)
  • 2 cups organic sultana and or raisins
  • 1/4 cup water - or more orange juice if it looks dry
  • 1-2 Tbsp raw local honey
  • 2 Tbsp brandy - optional
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves


    Fruit Mincemeat
  1. Heat a med sized pot on the stove over a medium to high heat.
  2. Melt the coconut oil and fry the apple until it starts to soften and turn slightly brown.
  3. Add the orange zest and juice and mix well.
  4. Turn down the heat to a med-low temp and stir regularly.
  5. Add the rest of the ingredients – except the brandy.
  6. Mix everything together, cover and leave to simmer for about 20-30min.
  7. Stir once or twice, but not too often as the raisins can turn to a paste if overworked.
  8. It is ready when the raisins are plump, moist.
  9. Stir through the brandy (optional).
  10. Leave to cool.
  1. Preheat the oven 170ºC
  2. Whisk together the eggs, extract, milk, sweetener, oil and vinegar.
  3. Sift in the ground almonds, coconut flour, bicarb and psyllium husk and mix well.
  4. Transfer to gold cupcake cases
  5. Bake for 25-30min until the tops have turned brown
  6. Remove from the oven and leave to cool
    To Fill the Cupcakes
  1. Once cooled, use a teaspoon or a melon baller and cut a 3cm disc out of the middle of the top crust
  2. Gently scoop the disc off making sure to leave it fully intact and place it to one side.
  3. Remove more of the filling without scooping too far down and breaking the cupcake.
  4. Fill the center with fruit mince, cramming in as much as possible.
  5. Cut the crispy brown top off the removed disc and almost like jigsaw puzzle reposition it as it was originally. Don't worry if the top stands up slightly.
  6. Pipe whipped cream and sprinkle with gold stars
Nutrition label for Christmas Cupcakes
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