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Summery Pimms cupcakes with Pimm’s soaked sponges, Pimm’s buttercream frosting, and all the Pimm’s decoration!


So recently I posted my first Pimm’s recipe onto this blog, as it was finally summer time, which is the perfect time for Pimm’s. If you haven’t had Pimm’s, you are missing out. It’s a delicious drink thats usually mixed with lemonade, that you then add chopped up strawberries, cucumber, orange and mint, and yum. It’s a summery refreshing drink that is such a classic these days!

My Pimm’s cheesecake was such a hit, and I adored it because it looked different to my other cheesecakes, and… it was alcoholic. But either way, even though I knew this recipe was soon arriving, everyone started asking for a cake/cupcake version… and here it is! If you’ve been waiting for it, you won’t be disappointed.

Alcoholic cupcakes

So, these took a bit of inspiration from my gin & tonic cupcakes as alcohol + cupcakes, but they are obviously different. Like, so obvious, that part of that sentence was pointless. Anyway… I decided to not put Pimm’s into the actual recipe, partly because I didn’t actually have much Pimm’s left, and partly because I forgot what recipe I was baking.

To be honest though, I don’t think it needed it! I can find that Pimm’s is quite a subtle flavour, so it isn’t very strong when baked… but it’s deeeelicious in the syrup which then flavours the sponges. Also, topping that with the Pimm’s flavour buttercream is just THE ONE. Can’t cope with all the Pimm’s goodness to be honest.

Anyway, I adore these. Like, if you don’t like Pimm’s… they probably aren’t for you to be completely honest. But I would say this is an obvious statement. However, If you like Pimm’s, and you want to explore it in more of a way than just a drink, then do please bake them because hellooooo yummy. Some may say its a waste of Pimm’s, but I would 100% say its worth it, so yeah.


I decorated the cupcakes slightly different to most of my cupcakes such as my millionaires cupcakes or my chocolate cupcakes with their signature swirl, and this time went for what I can only describe as a buttercream blob. My taste testers still found them delicious, so thats all that matters. I thought that the round jumbo piping tip from Iced Jems was something I hadn’t really used much before, and I adore how it worked out!

I use the round jumbo piping tip by using some large piping bags and the tip, fill it with the buttercream, and basically just point it directly downwards, not far off the cupcake, and pipe till its a few millimetres away from the edges of the cupcake cases.

When you push on the strawberries and other decorations, that will naturally squish it a bit more, so be careful not to pipe too much on! It is a matter of practice, so roll with it! I hope you love this recipe as much as me and my trusty taste testers did.. enjoy! X

Pimm's Cupcakes!

Summery Pimms cupcakes with Pimm's soaked sponges, Pimm's buttercream frosting, and all the Pimm's decoration!
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Category: Cakes
Type: Cupcakes
Keyword: Pimms
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie



  • 175 g unsalted butter
  • 175 g caster sugar
  • 175 g self raising flour
  • 3 large eggs

Pimm's Syrup

  • 150 ml Pimm's
  • 75 g caster sugar

Pimm's Buttercream

  • 150 g unsalted butter (not stork)
  • 350 g icing sugar
  • 2-4 tbsp Pimm's


  • Strawberries
  • Cucumber
  • Orange
  • Mint


For the Cupcakes + Syrup

  • Preheat your oven to 180/160C Fan, and get your cupcake cases ready. I used Iced Jems baking cups so put them on my tray. 
  • Beat together your butter and sugar until light and fluffy. 
  • Add in the flour and eggs, and beat again until smooth.
  • Split between the baking cups and bake in the oven for 17-20 minutes. I usually bake mine for about 18!
  • Whilst baking, make your syrup! Put your Pimm's and sugar into a pan, and heat till the sugar has dissolved, stirring frequently. 
  • Once the cupcakes have baked, leave them to cool for about 5 minutes, then drizzle over the syrup, letting it soak in. About 1tbsp per cupcake!
  • Leave the cupcakes to cool fully. 

For the Buttercream

  • Make sure your unsalted butter is at room temperature. Beat it for about 3-4 minutes on its own to make sure its really soft and supple.
  • Add in the icing sugar a bit at a time, and beat well. 
  • Add in the Pimm's 1tbsp at a time, making sure it's incorporated well. Don't go too crazy, as the more liquid you add, the softer the buttercream will be. 
  • Pipe your buttercream onto your cupcakes how you please!

For the Decoration

  • I added half a strawberry, a orange slice/wedge, half a piece of cucumber, and some fresh mint. All the innards of a Pimm's. 
  • Enjoy!


  • I used the regular Pimm's for this!
  • I used:
  • These will last for 3 days at room temperature, but beware the fruit. You can keep them in the fridge as well, but they will naturally dry out a bit because of the cold temperature. 
  • The Pimm's syrup is optional, but so so worth it!

Find my other recipes on my Recipes Page!

You can find me on:

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.



  1. Lucy on May 30, 2022 at 11:02 pm

    Hi there! Does drizzling the Pimms over the sponge make the sponge heavy/soggy? If I do this the night before serving will it be okay for 1-2 days after along with the fruit on top?
    Thank you!

    • Jane's Patisserie on June 10, 2022 at 11:46 am

      Hiya! This works exactly like a lemon drizzle cake, so keeps the sponge nice and moist! Hope this helps! x

  2. Lauren Sainty on July 9, 2021 at 2:16 pm

    Hi, could this recipe be made with ready mixed pimms? Or does it have to be neat pimms? Thank you I’m advance x

    • Jane's Patisserie on July 19, 2021 at 10:12 am

      Hiya – just neat pimms x

  3. Lindsay Grant on June 20, 2020 at 11:29 am

    can you change this into a pimms cake? and what would the quantity need to be?

    • Jane's Patisserie on June 20, 2020 at 12:47 pm

      I usually say one batch of cupcakes makes a decent 8″ cake!

  4. Melanie on August 7, 2018 at 4:59 pm

    Hi, can these be frozen and thawed to make ahead or are they best to make the day before?

    • Jane's Patisserie on August 8, 2018 at 8:53 am

      I would personally say these are best made fresh due to the syrup in them 😊

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