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Gin and Tonic Cupcakes!

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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!

Gin & 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!
5 from 5 votes
Print Pin Rate
Category: Cupcakes
Type: Gin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie

Ingredients

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

Decorations

  • Lime Zest
  • Lime Slices
  • Straws

Instructions

For the Cupcakes

  • 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!
  • 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!
  • 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.
  • 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. 
  • 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

  • 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).
  • 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

  • I used a 2D Closed Star Piping Tip to decorate my cakes but you can do whatever you like! 
  • 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!

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*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 94mg31%
Sodium 19mg1%
Potassium 37mg1%
Carbohydrates 60g20%
Sugar 47g52%
Protein 3g6%
Vitamin A 685IU14%
Calcium 15mg2%
Iron 0.4mg2%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

 

ENJOY!

Find my other Cupcake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

48 Comments

  • Rachael vincent
    June 25, 2020 at 8:58 pm

    Hi Jane, I’m going to make these tomorrow for my sisters birthday, just wanted to double check is it an option of using gin syrup or butter cream and not to use both? Thanks

    Reply
    • Jane's Patisserie
      June 25, 2020 at 9:29 pm

      Yes you don’t have to use both – I just put as much gin in as I can haha!

    • Rachael Vincent
      June 26, 2020 at 6:53 am

      Ok so do you use both though? Do you bake them then cover with syrup then buttercream lol? I’d like to them as you’ve done but it’s not clear to me if you use both or one or the other lol!! Thank you xx

    • Jane's Patisserie
      June 26, 2020 at 8:45 am

      Yes I use both! You do the drizzle like you would a lemon drizzle cake, then let the cakes cool and do the buttercream!

  • Belle
    June 13, 2020 at 10:43 pm

    Hi Jane! If I wanted to make a batch of just 6 cupcakes do I just half all the quantities or would this affect the recipe? Thanks!

    Reply
    • Jane's Patisserie
      June 14, 2020 at 5:04 pm

      Hey! because of the eggs I would recommend making 1/3 or 2/3 – so use 1 egg, or two eggs and adjust accordingly! x

  • Claire Richards
    June 11, 2020 at 2:06 pm

    Hi,

    Could I substitute the Tonic for Lemon Juice?
    I love gin but hate tonic.

    Thank You

    Reply
    • Jane's Patisserie
      June 12, 2020 at 10:11 am

      I don’t see why not! However, the lemon may overpower the flavour of the gin so maybe add less!

  • CLARE
    May 13, 2020 at 10:25 am

    Hi Jane, Love the sound of recipe… Making for a friends mother’s funeral wake as in current climate with social distancing they are appropriate & her favourite tipple was a G&T. only problem is I could only get large eggs… Should I only use two or three but increase all other ingredients by 50g? Any suggestions… Many thanks, Clare.

    Reply
    • Jane's Patisserie
      May 13, 2020 at 2:24 pm

      Ohh I’m sorry for your friends loss! I would use the 3 large eggs, and make everything else 175g! xx

  • Chloe Smith
    May 4, 2020 at 9:00 pm

    5 stars
    Amazing recipe!! I absolutely love gin, and I also love cake, but I was very dubious about the two mixed together. However it was delicious!! Thanks, Jane. All of your recipes are brilliant x

    Reply
  • Gemma
    April 29, 2020 at 5:11 pm

    5 stars
    Hello, I was wondering could I use pink gin for this recipe instead of the sapphire gin? And possibly add a some pink food colouring to frosting?

    Reply
  • Donna Hargreaves
    March 28, 2020 at 3:35 pm

    I cant bake. And true to form, even following this, clearly foolproof, recipe my cupcakes were flat and honestly – tasteless. In fact concave! And couldnt taste the gin. Disaster!
    How did they go so badly wrong?

    Reply
    • Jane's Patisserie
      March 28, 2020 at 5:48 pm

      I’m afraid I don’t know what went wrong. It could be anything – opening the oven too early, incorrect ingredients, incorrectly measured ingredients, oven temp being wrong, not mixing correctly and so on.

  • Grace Logan
    February 3, 2020 at 7:24 pm

    I see a recipe for Gin Syrup but I don’t see where you use it.
    Did I overlook something? Many thanks. g.

    Reply
  • Tansy
    December 11, 2019 at 9:53 am

    Hi,
    I wanted to make these for my friend who loves gin and tonic. Unfortunately she has a dairy allergy. So are usually use dairy-free butter substitute. However I read the comment about the consistency being wrong if real butter isn’t used.
    What would you use instead to make a frosting?

    Reply
    • Jane's Patisserie
      December 11, 2019 at 10:40 am

      Hey! Yes, particularly for a bake like this one with a lot of liquid being added, you can’t use a butter alternative for the topping. It would be far too liquid and quite horrid! You could make a simple gin icing sugar mix like old style water icing, or buy a G&T flavouring!

  • Annette Bottomley
    August 18, 2019 at 5:10 pm

    5 stars
    Made the Gin and Tonic cupcakes. They were amazing, will be making again.

    Reply
  • Coreen
    August 11, 2019 at 5:33 pm

    Hi,
    I always use your site for baking as the recipes always turn out great. Would it be possible to substitute the gin and tonic for the same amount of champagne to make champagne cakes?

    Reply
    • Jane's Patisserie
      August 11, 2019 at 9:11 pm

      I haven’t tried it yet with this recipe I am afraid, so you can have an experiment if you fancy!

  • Wendy
    May 11, 2019 at 12:08 pm

    5 stars
    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!

    Reply
  • Angela Barnett
    May 2, 2019 at 4:18 pm

    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

    Reply
    • Jane's Patisserie
      May 2, 2019 at 6:18 pm

      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!

  • Brinda
    March 27, 2019 at 1:53 pm

    5 stars
    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!

    Reply
    • Claire
      April 24, 2020 at 5:37 pm

      Loved this recipe but I had a problem with the frosting. The mixture looks like it split. It’s not smooth? Any idea what I did wrong? Thanks

    • Jane's Patisserie
      April 24, 2020 at 8:38 pm

      When making the frosting you need to make sure you use actual butter, rather than a spread – that’s often where people go wrong. Other than that, if you add the liquid in too quick it can also split!

  • Laura
    October 1, 2018 at 2:44 pm

    These sound great! If using gin and tonic flavouring, how much should you use? 6tbsps?

    Reply
    • Jane's Patisserie
      October 1, 2018 at 2:54 pm

      For this recipe if use flavouring, I would add between 1-2 tsps. Flavouring is very strong, 6tbsps might kill you!

  • Emily Williams
    June 28, 2018 at 10:47 am

    If I wanted to add Elderflower, what would I need to tweak and how much should I use?

    Reply
    • Jane's Patisserie
      June 28, 2018 at 7:33 pm

      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?

  • Terrie Grayson
    May 16, 2018 at 9:31 am

    Can I freeze the cupcakes (without the buttercream)

    Reply
  • Jules
    March 13, 2018 at 3:22 pm

    Could I make this into a cake ? Was thinking a bundt cake….. would I use the same ratios ?

    Reply
    • Jane's Patisserie
      March 14, 2018 at 9:39 am

      Hiya! I do have a Gin & Tonic Drizzle cake recipe on my blog which you could also base it off which might be easier, but yes you could!

    • Jules
      March 14, 2018 at 11:23 am

      Awesome ! thanks i’ll check it out !!!

  • Angela
    January 3, 2018 at 10:34 pm

    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?

    Reply
  • Kiranjeet Kaur
    September 16, 2017 at 6:02 pm

    Hi Jane

    If I wanted to use their recipe to make a gin & tonic cake – what would the measurement be?

    Thank you

    Kiran

    Reply
    • Kiranjeet Kaur
      September 16, 2017 at 6:02 pm

      I meant this recipe

    • Jane's Patisserie
      September 17, 2017 at 4:36 pm

      I would double it for an 8″ cake – buttercream, and cake recipe.

    • Kiranjeet Kaur
      September 18, 2017 at 10:09 pm

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

    • Lesley Anne
      May 10, 2020 at 8:36 pm

      Hi Jane,

      Is it possible to do this recipe without the tonic? I’m not a huge fan of it or is the Tonic very subtle and not a noticeable taste?

    • Jane's Patisserie
      May 11, 2020 at 9:06 am

      Yes you can do it without the tonic!!

  • HollyB
    August 5, 2017 at 11:10 am

    hey jane
    how about making a pimms cupcake???!1 :P:P:P

    Reply
    • Kiranjeet Kaur
      September 18, 2017 at 10:10 am

      thank you so much =) x

  • Jodi McKinney
    June 26, 2017 at 2:24 pm

    Gin and Tonic is my FAVORITE cocktail! Have you tried Hendricks Gin with fresh cucumber slices and tonic? One of my faves. Can’t wait to give these a try!

    Reply

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