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5 from 1 vote

Gin and Tonic Cupcakes / Cake

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.
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Course: Cake, Dessert
Cuisine: British
Keyword: Gin and Tonic Cake, Gin and Tonic Cupcakes
Servings: 12 - 16 cupcakes
Calories: 390kcal
Author: Lucy Parissi | Supergolden Bakes


For the cupcakes /cake

  • 165 g | 5.8oz plain all purpose flour
  • 165 g | 5.8oz caster sugar
  • 1/2 tbsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 100 g | 3 ½ oz unsalted butter at room temperature
  • 2 eggs
  • 60 ml | ¼ cup milk
  • 40 ml | ⅛ cup tonic water
  • 1 lime zest only

Gin and Tonic Syrup

  • 120 ml | ½ cup Indian tonic water
  • 100 g | ½ cup sugar
  • 1 lime juiced
  • 4 tbsp gin or to taste

Mascarpone Frosting

  • 250 g | 1 cup + 2 tbsp full fat mascarpone
  • 150 g | 1 ½ cups icing sugar
  • 80 ml | ⅓ cup double (heavy) cream
  • 3 tbsp Gin and Tonic Syrup

To decorate

  • lime wedges patted dry
  • lime zest to garnish
  • paper straws trimmed


  • Preheat the oven to 180C | 350F. Line a 12 muffin tin with cupcake cases to make cupcakes. Grease 2x15cm (6in) cake tins and line the bottoms with baking paper to make a cake.
  • Put the flour, baking powder, bicarbonate of soda, caster sugar and salt in a large bowl. Stir together to combine.
  • Add the room temperature butter, eggs, tonic water, milk and lime zest.
  • Start mixing on low speed to combine and gradually increase the speed until the batter is light and fluffy and completely smooth.
  • Divide the batter between 12 cupcake cases (or up to 16) and bake for 16 minutes until cupcakes are risen, fluffy and springy to the touch. If making a cake divide between the prepare cake tins and bake for about 26 minutes until cakes are fluffy and springy to the touch and a skewer inserted in the centre comes out clean.
  • Prepare the gin and tonic drizzle 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 stir in the gin (to taste).
  • 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.
    If making a cake: Use a skewer to poke holes all over the cake and the brush the G&T syrup so that it soaks into the cake. 
  • Make the frosting while the cupcakes are cooling. Put the 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.
  • Pipe a generous swirl of frosting over the cupcakes. Garnish with lime zest, lime slices and paper straw just before serving.
    If making a cake: Carefully turn out the cakes out onto a plate and then onto a wire rack to cool. You might need to level the bottom cake layer. 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.



How long will these G&T cupcakes/ cake keep?
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.
Gin and Tonic Cake Variations
  • Why not make a Gin and Tonic 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.


Calories: 390kcal | Carbohydrates: 47g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 188mg | Potassium: 98mg | Fiber: 1g | Sugar: 35g | Vitamin A: 646IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg