Deliciously boozy gin and tonic cupcakes — a fun and easy bake. These light, soft sponges are gently infused with gin and tonic, soaked with a lime, gin & tonic syrup, and finished with a smooth butter icing flavoured with gin. It’s the classic cocktail transformed into a grown-up cupcake.
This recipe yields 12 cupcakes or one small cake, making it ideal for adult gatherings, parties, or celebrations throughout the year.
Tips for making this recipe
This is a quick and straightforward recipe that makes a delightful boozy treat for adult occasions — from summer garden parties to winter celebrations. A few simple tips will help your cupcakes turn out perfect:
- Room temperature ingredients – Bring butter, eggs and tonic to room temperature (about an hour before you start). Room-temperature ingredients combine more evenly and give a smoother batter and more consistent bake.
Right oven temperature – Oven thermostats can be inaccurate. An inexpensive oven thermometer is a good investment and helps avoid uneven bakes or cracked tops. Too hot and cakes can develop a dark crust and a hump; too cool and they can be pale and develop a hard top.
Avoid over-filling the cases – Fill cupcake cases to about ¾ full to leave room for the cupcakes to rise. Over-filled cases can produce muffin tops rather than neat domes.
Cooling – Allow cupcakes to cool completely before piping icing. Warm cakes will make buttercream melt and lose shape.
How to make these cupcakes
The recipe is made in three parts: the cupcake batter, a gin and tonic syrup, and gin buttercream. Start by creaming the caster sugar and unsalted butter together on medium speed for 2–3 minutes until pale and fluffy.
Add lime zest and beat briefly to combine, then beat in the eggs one at a time. Add one tablespoon of flour with each egg to help prevent curdling and beat well after each addition. Fold in the remaining flour, then stir in the gin and tonic water until you have a smooth, slightly thick batter.
Scoop the batter into paper cases, filling each to about three-quarters full. Bake at 175°C (160°C fan) for 17–20 minutes, until risen and springy to the touch. Let the cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
While the cupcakes bake, make the syrup by combining sugar, lime juice, gin and tonic in a small saucepan. Heat gently and simmer for 5–10 minutes until the sugar dissolves and the mixture thickens slightly. Remove from the heat and set aside.
For the buttercream, beat softened unsalted butter with icing sugar for about 5 minutes until smooth, thick and creamy. Beat in the gin; the longer you whip the icing, the lighter and silkier it will become.
Brush each cooled cupcake with the syrup (or dip the tops briefly) and allow excess to drain. Pipe or spoon the buttercream onto each cupcake, then finish with lime zest and a thin lime slice. For a playful touch, add small trimmed paper straws if desired.
Make ahead and storing instructions
Each component can be made ahead. Unfrosted cupcakes keep well at room temperature in an airtight container for a day. The syrup can be stored in the refrigerator for up to five days. The buttercream can be made a day ahead and kept in the fridge; allow it to return to room temperature and re-whip slightly before piping.
Frosted cupcakes will keep at room temperature for up to two days. To extend freshness, store them in the fridge for up to four days, but note that refrigeration may firm the icing and slightly dry the sponge over time.
Scaling this recipe
The quantities provided make 12 cupcakes or one small 23 cm cake. To make a larger batch, simply double the ingredients. To make fewer cupcakes, halve the quantities. Keep the same ratios and baking time may vary slightly for different pan sizes.
Can I make them gluten-free?
Yes. Although this version has not been personally tested with gluten-free flour, a good-quality gluten-free self-raising flour should work. Because gluten-free sponges are often more fragile, add 1/4 teaspoon xanthan gum for extra structure.
Self-raising flour substitute
If you don’t have self-raising flour, use plain (all-purpose) flour and add 2 teaspoons of baking powder for every 200 g of flour called for in the recipe.
Recipe
Gin and tonic cupcakes
Your favourite cocktail in cupcake form — light sponges soaked with gin and tonic syrup and topped with gin buttercream.
Prep Time: 15 mins | Cook Time: 20 mins | Servings: 12 cupcakes | Calories: 470 kcal
Equipment
- 12-hole cupcake tin
- Hand-held electric mixer or stand mixer
- Piping bag and nozzle (optional)
- 12 paper cupcake liners
Ingredients
- 175 g unsalted butter, room temperature
- 175 g golden caster sugar
- Zest of 2 medium limes
- 2 large eggs, room temperature
- 200 g self-raising flour
- 3 tbsp gin (for the batter)
- 3 tbsp tonic water (for the batter)
For the syrup
- 50 g caster or granulated sugar
- Juice of ½ medium lime
- 3 tbsp gin
- 3 tbsp tonic water
For the buttercream
- 150 g unsalted butter, room temperature
- 370 g icing (powdered) sugar
- 2 tbsp gin
To decorate (optional)
- Zest of 1 lime
- Thin lime slices
Instructions
- Preheat the oven to 175°C (160°C fan). Line a 12-hole cupcake tin with paper liners.
- Cream the butter and sugar together with an electric mixer until pale and fluffy (about 3–4 minutes). Add the lime zest and mix to combine.
- Add the eggs one at a time, adding 1 tablespoon of flour with each egg to prevent curdling. Mix on low speed until combined.
- Fold in the remaining flour, then add the gin and tonic water and stir until smooth.
- Divide the batter between the paper cases, filling each about ¾ full. Bake for 17–20 minutes until risen and springy. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Meanwhile make the syrup: combine sugar, lime juice, gin and tonic in a small saucepan. Bring to a boil then simmer for about 10 minutes until the sugar dissolves and the mixture thickens slightly. Remove from the heat and cool.
- Brush or spoon the syrup over the cooled cupcakes.
- For the buttercream, beat the butter and icing sugar together until smooth and creamy. Add the gin and beat again until well combined and light. Transfer to a piping bag and pipe onto each cupcake.
- Decorate with lime zest, a thin slice of lime, and paper straws if using.
Notes
- If using plain flour instead of self-raising, add 2 tsp baking powder per 200 g flour.
- Total gin used in this recipe is about 8 tablespoons; adjust to taste.
- If you don’t have limes, lemon zest and juice can be used as a substitute.
- If your oven tends to over-bake, use a lower shelf.
These recipes are developed and tested using metric measurements. For the most accurate results use digital kitchen scales. Conversions to other systems are approximate.
If you try this recipe, leave a comment or share a photo — I love seeing how these cupcakes turn out in your kitchen.