Gin & tonic cupcakes

To get you in the party mood, these adult gin and tonic cupcakes are heavenly delicious...

Gin and tonic cupcakes Image credit: Mich Turner, Everyday Bakes to Showstopper Cakes

"I have brushed the freshly baked lime cupcakes with a gin and tonic syrup and then decorated them with a gin and fresh lime buttercream. To your very good health!" - Mich Turner. 

Tip! Place the paper cases on a set of scales and deposit the correct weight into each case to ensure every cake bakes evenly.

Everyday Bakes to Showstopper Cakes Cover

This recipe is from Everyday Bakes to Showstopper Cakes by Mich Turner, RRP £20 Frances Lincoln. Covering a full range of bakery goods as well as perfect flavours, whether you are a novice baker or already know your rum baba from your roulade, you can be easily guided through these delicious bakes and simple but spectacular decoration techniques that make the most of wonderful flavours and perfect crumb. If you enjoy these cupcakes you can get the book from our online shop WITH an automatic 10% off just for being you, PLUS free UK P+P! 

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For the cupcakes

  • 200g (7oz) unsalted butter, at room temperature
  • 200g (7oz) golden caster sugar
  • 4 large eggs, beaten (weigh the eggs to ensure you have the same weight as the butter, sugar and flour: 200g/7oz)
  • 200g (7oz) self-raising flour
  • 2 tbsp gin
  • grated zest of 2 limes

For the gin and tonic syrup

  • 50g (2oz) golden caster sugar
  • 50ml (2fl oz) tonic water
  • 2 tbsp gin

For the gin and fresh lime buttercream

  • 250g (9oz) unsalted butter
  • 500g (1lb 2oz) superfine icing sugar (cornflour-free)
  • grated zest of 2 limes
  • 25ml (1oz) gin
  • 20ml (3⁄4fl oz) lime juice

For the decoration

  • blueberries
  • mint leaves
  • mini Refreshers sherbet sweets
  • paper straws


To make the cupcakes

Preheat the oven to 170°C fan (190°C/375°F/Gas 5) and place 12 cupcake cases in a cupcake tin.
Beat the butter and sugar together in a large bowl until light and fluffy. Add the beaten eggs a little at a time until fully incorporated. Sift the flour into the cake mixture. Stir in the gin and lime zest.
Transfer the batter into a large piping bag and snip off the end. Deposit 65g (2½oz) batter into each cupcake case and bake for 25 minutes until golden and a skewer inserted into the centre comes out clean. Transfer to a wire rack.

To make the syrup

Meanwhile, make the syrup – heat together the sugar and tonic water in a small pan. Boil for 1 minute and then remove from the heat. Stir in the gin. Spike the cupcakes with a skewer and brush the top of the cupcakes with the syrup. Leave to cool.

To make the buttercream

Beat the ingredients together in a large bowl until smooth and creamy.
Fit a piping bag with a large 195C open-star-nozzle, fill with the buttercream, and pipe a generous swirl of buttercream on each cupcake.
Decorate with fresh blueberries, mint leaves, refresher sherbet sweets and colourful paper straws. These cupcakes are best enjoyed on the day they are made – not suitable for freezing. Store in a cake box if necessary.

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