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45Total Time
20Prep Time
25Bake Time

Gin & Tonic Cupcakes

2 Reviews

About the bake

Turn your favourite summer tipple in to a delicious cupcake! 

45Total Time
20Prep Time
25Bake Time


  1. Step 1:

    Preheat your oven to 180ºc/160ºc fan and line a 12-hole muffin tin with lining cases.

  2. Step 2:

    Cream together the butter and caster sugar until light and fluffy. Grate in the lime zest.

  3. Step 3:

    Add the eggs on at a time with a tablespoon of flour each time to prevent curdling. Beat well until combined. Fold in the remaining flour and then gently mix in the tonic water to make a mixture with a smooth dropping consistency.

  4. Step 4:

    Fill each cake case about 2/3 full.

    precision measurements

    If you want to be really precise, each case will have about 50g in it.

  5. Step 5:

    Bake in your preheated oven for about 25 minutes until well risen and springy.

    As soon as the cakes are out of the oven, remove the cakes from the tin and leave

    them to cool on a rack in their cases.

  6. Step 6:

    Make the icing by whisking the butter, icing sugar, gin and milk until they are smooth and combined. If you can, use a stand mixer for this and whisk for 5 whole minutes. The longer you whisk the softer and lighter the icing will become.

  7. Step 7:

    Once the cakes are cool, you can pipe or spread your icing onto your cakes and decorate with a slice of Lime.


  • For the Cakes

    • 175g Unsalted butter (softened)
    • 175g Billington's Unrefined Golden Caster Sugar
    • 175g Self Raising Flour
    • 2 Free range large egg(s)
    • 1 Lime (zest)
    • 2 tbsp Tonic water
  • For the Icing

    • 375g Silver Spoon Icing Sugar
    • 150g Unsalted butter (softened)
    • 2 tbsp Milk
    • 10ml Gin
  • To Decorate

    • 1 Lime


  • Whisk
  • Cupcake case

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