Gin lovers will adore these Gin and Tonic Cupcakes! Use my recipe to make G&T cupcakes or a Gin and Tonic Cake… A grown up alcohol-infused bake that’s the perfect boozy treat for parties and celebrations.

You will also love my Chocolate Orange Cake

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Apparently October 19th is International Gin and Tonic Day… I believe a G&T (or two) is practically mandatory! If this happens to be your tipple of choice then you must make my moist and incredibly delicious Gin and Tonic Cupcakes.

They are perfect for serving at parties and (grown up!) birthdays and you can use this recipe to make a Gin and Tonic Cake too!

The Perfect Gin and Tonic

England is a nation of gin lovers. In the past couple of years artisan gins, gin subscription clubs and gin based cocktails have literally EXPLODED. My local supermarket has an entire WALL devoted to gin and a bewildering variety of tonic waters.

Making the perfect gin and tonic is really a matter of personal preference – the drink is basically gin and tonic water poured over ice in a tall glass garnished with a slice of lime or lemon. There’s also endless flavoured variations you can make – like my Blackberry Lavender G&T!

The ratio of gin to tonic is up to the individual… beware that if you order a G&T in Greece it will be 80% gin and a mere splash of tonic. LETHAL!

Gin and Tonic Cupcakes 

Turning my favourite drink into a boozy bake was actually really easy. I used my favourite sponge cake recipe but modified it to use tonic and lime zest.

I made a gin and tonic drizzle to infuse the cupcakes (or cake) which turns them from innocent fluffiness to – I swear – irresistible yumminess! 

Indian Tonic, lime juice and sugar are simmered for about 10 minutes until you have a reduced syrup. The gin is added next, as much as you can handle. I would advise that you stick to a couple of tablespoons though 😉

The recipe is simplicity itself – even novice bakers can’t muck it up. The only trick to it is using room temperature ingredients.

The frosting – mascarpone, icing sugar and cream – is also infused with the G&T syrup and piped over the cupcakes. A slice of lime and small striped paper straws, are optional but, obviously, perfectly suited as decorations.

How to make gin and tonic cupcakes

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

I demonstrate this recipe using an electric whisk in the video. A stand mixer or food processor can also be used to make these. Simply add all the ingredients into your food processor fitted with a metal blade or a stand mixer fitted with a paddle attachment.

STEP 1. Put the flour, baking powder, bicarbonate of soda and caster sugar in a large bowl. Stir together to combine.

STEP 2. Add the room temperature butter, eggs, Indian tonic water, milk and lime zest.

STEP 3. Start mixing on low speed to combine and gradually increase the speed until the batter is light and fluffy and completely smooth.

STEP 4. Divide the batter between 12 (or up to 16) cupcake cases  and bake for 16 minutes until cupcakes are risen, fluffy and springy to the touch.

STEP 5. Prepare the gin and tonic syrup while the cupcakes are baking. Put tonic, lime juice and sugar in a saucepan. Stir to combine and bring to a simmer over medium heat. Cook for about 10 minutes until syrup is slightly reduced. Transfer to a small bowl and add the gin.

STEP 6. Cool the cupcakes for a few minutes then dip into the drizzle twice until glazed. You can also brush the drizzle over the warm cupcakes with a pastry brush if you prefer. Cool completely before frosting.

STEP 7. Make the frosting while the cupcakes are cooling. Put the (full fat – always full fat!) mascarpone, icing sugar and half the cream in a bowl and whisk together on low speed until combined. Increase the speed, adding remaining cream and some of the G&T drizzle until you have firm peaks. Transfer to a piping bag fitted with a large star tip.

STEP 8. Pipe a generous swirl of frosting over the cupcakes. Garnish with lime zest, lime slices and paper straw just before serving.

Bake a G&T Cake

Fancy making a Gin and Tonic Cake instead? You can make a small two layer G&T cake serving 8-10 using this recipe.

STEP 1. Follow steps 1-3 of the cupcake recipe. Divide the batter between two greased cake tins measuring 15cm (6in) or 17cm (7in). Level and bake for about 25 minutes in a 180C | 350F  preheated oven.

STEP 2. Use a skewer to poke holes all over the cake and the brush the G&T syrup so that it soaks into the cake. 

STEP 3. Carefully turn out the cakes out onto a plate (they will be sticky!) and then onto a wire rack to cool. You might need to level the bottom cake layer.

STEP 4. Pipe frosting over the bottom cake layer and top with the second. Pipe remaining frosting over the top and decorate with lime wedges and lime zest.

Tips and FAQs

Storing your bakes The cupcakes and cake will happily keep for 2-3 days at room temperature in a cake container or tin. Since the frosting contains fresh cream it is best consumed immediately or kept in the fridge for a couple of days.

Other uses for the Gin and Tonic drizzle You can use this reduced tonic syrup in cocktails, including a Gin and Tonic. The syrup will keep for up to a week (or even longer) in a sealed jar in the fridge.

Variations

• Why not make a G&T Drizzle Cake? Use my lemon drizzle cake recipe but soak the cake with the G&T drizzle. It is out of this world delicious, even without any frosting. 
• Make a Bramble cake /cupcakes. Add blackberries in your syrup and brush over the cupcakes or cake. Decorate with fresh blackberries.

Gin Lover? Try these cocktail recipes!