Gin and Tonic Cupcakes!

Soft and Delicious Gin & Tonic Sponges, with Gin & Tonic Buttercream Frosting, Lime, and a little Straw to Decorate! My new favourite Gin and Tonic Cupcakes!

So I love a good G&T… and my boyfriend has recently discovered the love as well, so we have quite a few Gin bottles now. I have my personal favourites which are flavoured ones like Rhubarb & Gin, and Elderflower and Vanilla… but my boyfriend just loves them all.

I recently bought him a bottle of Bombay Sapphire (one of the more common ones and more easily accessible) as it was on offer, and I have tried it before and liked it. When I asked on my Facebook recently what recipes people wanted to see from me, these Gin and Tonic Cupcakes were highly requested!

I wasn’t entirely sure where to start with this, so I sorta went with it and baked a batch of normal cupcakes with some Gin and some tonic added. I used the normal ratios of 150g sugar/butter/flour and 3 medium eggs with 2 tablespoons of Gin, and 2 tablespoons of Tonic.

I found that the mixture was quite runny, and therefore baked quite solidly and wasn’t as light? Inspired by Katies Cakes I therefore tried it again with more flour, but a bit more Gin and Tonic and it got the flavour and the texture bang on.

When I made my No-Bake Champagne Cheesecake and No-Bake Limoncello Cheesecake for example, I was a little nervous of using Alcohol. Luckily, they were No-Bake treats so the flavour never really disappeared, but it can easily disappear when actually baking. I find that the buttercream is a lot more flavoured in comparison to the sponge, but I love the combination of the sponge and buttercream together. The lime gives it a flavour that I love, but it is optional.

Don’t worry, if cupcakes aren’t your thing but you are still craving something Gin & Tonic themed, I will be doing more soon. To be fair though, the combination of flavours along with these ADORABLE Iced Jems Baking Cups with the little (and yes not edible) Green Stripey Straws are so cute!

You can obviously just use regular cupcake cases if you want, and you don’t have to worry about the decorating if you don’t want to! You just need to make sure that you keep to the recipe and method and you will be dandy! Enjoy!

5 from 1 vote
Gin & Tonic Cupcakes!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Soft and Delicious Gin & Tonic Sponges, with Gin & Tonic Buttercream Frosting, Lime, and a little Straw to Decorate! My new favourite Gin and Tonic Cupcakes!

Course: Cupcakes
Cuisine: Gin
Servings: 12 Cupcakes
Calories: 467 kcal
Author: Jane's Patisserie
The Cupcakes
  • 150 g Unsalted Butter
  • 150 g Caster Sugar
  • 3 Medium Eggs
  • 200 g Self Raising Flour
  • 3 tbsps Gin
  • 3 tbsps Tonic
The Buttercream
  • 150 g Unsalted Butter (room temp)
  • 375 g Icing Sugar
  • 3 tbsps Gin
  • 2-3 tbsps Tonic
Gin Syrup
  • 50 g Caster Sugar
  • 3 tbsps Gin
  • 3 tbsps Tonic Water
  • Lime Zest
  • Lime Slices
  • Straws
For the Cupcakes
  1. Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 Large cupcakes cases/Muffin Cases. Or put your Iced Jems Baking Cups onto a flat tray!

  2. With a stand mixer – Beat the butter with the caster sugar until light and fluffy – Combine the eggs and self-raising flour with the butter/sugar mix until well combined. It won’t take too long to mix!

  3. Add in the Gin, and the Tonic, and then beat again. The mixture will be runnier than usual which is why there is more flour added in.

  4. Spoon the mix into the cupcake cases evenly and bake in the oven for 18-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – leave them to cool fully on a wire rack. 

  5. If making and using the Gin Syrup, add the sugar, gin and tonic water to a pan on boil for a minute so the sugar dissolves. Brush/Spoon over the baked cupcakes.

For the Buttercream
  1. Beat the butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined (this can take up to 5 minutes).

  2. Add in the Tonic & Gin one tablespoon of each at a time, and beat fully each time. The mixture will be slightly slacker than usual, but you want the flavour so be aware!

For the Decoration
  1. I used a 2D Closed Star Piping Tip to decorate my cakes but you can do whatever you like! 

  2. Once iced, add a Lime or Lemon Wedge to the cupcake, and add part of a straw for show. Sprinkle on some Lime/Lemon Zest and enjoy!

Recipe Notes
  • YOU MUST USE ACTUAL BUTTER FOR BUTTERCREAM – I can’t stress this enough. I get comments often about ‘why is my buttercream so runny’ and 9/10 times its because the incorrect butter was used.
  • You can’t use stork, or a spread, or a substitute for buttercream. This is even more important for this recipe as you are adding more liquid than usual.
  • I buy my Cupcakes Cases/Baking Cups from Iced Jems – here! And my little straws to decorate are also from Iced Jems – here!
  • I used Bombay Sapphire Gin for these cupcakes, and Fever Tree Tonic as it has a strong flavour. You can use any you like, but better quality ones with a better and stronger flavour are important.
  • You can use anything to decorate it with, but I love a wedge or two of lime with my G&Ts!
  • These cupcakes will last in an airtight container for 3 days at room temperature!
  • You can easily leave out the gin and the tonic and use G&T Flavouring instead!
Nutrition Facts
Gin & Tonic Cupcakes!
Amount Per Serving
Calories 467 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Cholesterol 94mg 31%
Sodium 19mg 1%
Potassium 37mg 1%
Total Carbohydrates 60g 20%
Sugars 47g
Protein 3g 6%
Vitamin A 13.7%
Calcium 1.5%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.



Find my other Cupcake Recipes on my Recipes Page!

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  1. This was great! I know you said not to use stork, but I can’t eat dairy, it’s a fun family condition!
    It worked really well with Storks “For pastry” blocks, and I added zest to the mix to make it pop a little more. I was also using gluten free SR flour for other family dietary requirements. That does tend to be a thirsty flour, so maybe that’s why it worked for me.
    Either way, thank you for the recipe!

  2. I want to make these gin cupcakes again -but I only want to do the tiny mini cupcakes – a tray of 24. How would I work out the quantities. many thanks

    1. Hiya! It depends entirely on the size of your ‘mini’ ones. Best thing to do is make the batch as it is, and then bake the mini ones and either have extra mini, or bake a couple of the larger ones!

  3. These are literally the best cupcakes I’ve ever made! You wouldn’t believe how popular they are – I’ve made them and taken them to work a few times, and they’ve made me mighty popular I tell you!! The buttercream in particular is amazing! Thank you for sharing the recipe!

    1. Adding any more liquid would be a bit risky. And I’m not sure how it would stand up to the flavour of the Gin or Tonic. It’s worth maybe soaking the cupcakes with elderflower cordial, and leaving the buttercream as is?

  4. These cupcakes were divine! Do you think strawberry daiquiri cupcakes would work on the same measurements e.g. Substituting the gin for rum and perhaps a squeeze of lime?

    1. thank you Jane. Would that double mixture be divided between 2 x 8″ trays? and would you use the same temperature and cooking time?

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