Gin and Tonic Cupcakes

To prep

10 mins

To cook

20 mins






  • 300g unsalted butter (room temp)
  • 200 g self-raising flour
  • 200g caster sugar
  • 375 g icing sugar
  • 3 eggs
  • 140mL gin (good quality with strong flavour, ideally citrus-forward – we recommend Threefold Aromatic Gin)
  • 140mL tonic water (good quality such as Fever Tree or Capi)
  • Lemon or lime (dehydrated or fresh) to decorate



  1. Heat your oven to 180C (160C fan-forced) and line a cupcake tin with 12 large cupcake cases.
  2. Beat 150g room temp butter with 150g caster sugar until light and fluffy. Combine the 3 eggs and 200g self-raising flour with the butter/sugar mix until well combined.
  3. Add in 3 tablespoons each of gin and tonic water, then beat again.
  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 to cool fully on a wire rack. 
  5. Gin syrup: Add 50g caster sugar, 3 tablespoons each of gin and tonic water to a pan on boil for a minute so the sugar dissolves. Brush or spoon over the baked cupcakes while still warm.


  1. Beat 150g room temp butter with an electric mixer for a couple of minutes to loosen it – gradually beat in 375g icing sugar until well combined (this can take up to 5 minutes).
  2. Gradually add in 3 tablespoons each of gin and tonic, beating as you go.
  3. Pipe the frosting onto cooled cupcakes and garnish with fresh or dehydrated lemon or lime, and a straw cut into thirds if you wish!