Gin and Tonic Cupcakes

Last year, for my Birthday, I received five bottles of gin.  Yes, that’s right, five! One bottle of Hendricks, two bottles of Tanqueray 10, one bottle of Gordons and one bottle of pink gin.  That’s a whole lot of G&T’s, in fact, it’s enough to keep a girl in G&T for almost a whole year.  With my Birthday fast approaching I’m down to my last bottle of Tanqueray and readying my cocktail cabinet for this years onslaught.  So, you should know by now, I’m just like every other cliched blogger in the world, I’m a G&T kinda gal.  With ice and a slice, of course.  I came to gin early in my life, at the ripe old age of 18.  My local student club night, Get Ya Skates On, served a double G&T for £1.50.  My poor student bank balance enjoyed this deal and thus, a lifetime relationship was born.  Here’s to ten more years.

I can’t actually believe it has taken me this long to include my favorite tipple in a cupcake recipe.  Maybe I thought it too sacred or maybe I didn’t want to waste good gin on what could turn out to be a rancid failure, I don’t know, but five bottles of the stuff means I can afford to be a little dangerous.    I used the premise of my Margarita cupcakes to create this recipe, they turned out amazingly so surely it should work with gin.  It does!

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Gin and Tonic Cupcakes

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For the cupcakes:

  • 175g unsalted butter
  • 175g golden caster sugar
  • 175g self raising flour
  • 2 large eggs
  • 1tsp baking powder
  • 1tsp vanilla
  • 1 tbsp tonic water
  • 2tbsp gin
  • zest of 1 lime

For the frosting:

  • 125g butter
  • 250g icing sugar
  • 1tbsp gin
  • 12 tbsp milk
  • white marshmallows and lime wedges to decorate


For the cupcakes:

  1. Preheat the oven to 180C – 160C fan and line a cupcake tray with 12 liners.
  2. In a large bowl sift together the flour and baking powder. Set aside.
  3. Place the butter and sugar in an electric mixer and mix until light and creamy. Add eggs one at a time, mixing well between each addition.  Add the flour mixture in one go ensuring all the ingredients are thoroughly combined.  Stir in tonic water.
  4. Fill the cupcake liners to 2/3 full and bake for 20 – 25 minutes or until a skewer inserted into the cake comes out clean.  Pierce the top of each cupcake five times and using half of the gin, brush over each cake. Leave to cool.

For the frosting:

  1. For the frosting mix the butter and icing sugar together until pale and creamy.  Add the remaining gin to the frosting and mix to combine.  Pipe a generous swirl upon each cake, grate over some lime zest and top with a marshmallow ice cube and a wedge of lime.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: British


  1. Janice
    February 18, 2012 / 10:53 am

    Wow, these look amazing Katie. I love a gin and tonic, so will be bookmarking for future use!

  2. Lippylash
    February 18, 2012 / 1:40 pm

    This looks amazing! can't wait to try it out!!!

  3. Megan
    February 18, 2012 / 1:55 pm

    Brilliant! I love Tanqueray and tonic. While I've made margarita cupcakes and St-Germain cupcakes, I haven't thought to do these yet. Thanks for the recipe!

  4. Mixtapes and Mash
    February 18, 2012 / 6:17 pm

    Wow, what an amazing and clever idea. And as always beautiful pictures! Thanks

  5. daisychain
    February 18, 2012 / 7:39 pm

    Thank you so much for posting this! x

  6. Lottiesworldofcakesandbakes
    February 19, 2012 / 9:59 am

    Great idea!

  7. Kate@whatkatebaked
    February 20, 2012 / 6:51 pm

    You can't beat a G&T….except a G&T cupcake. Great idea and such beautiful pictures

  8. Nurse Kitty
    March 2, 2012 / 7:45 pm

    Any suggestions as to what I can substitute for golden caster sugar? I can't find it here in the US but would love to make this recipe

  9. Ruth
    March 8, 2012 / 9:17 pm

    My memories of Skates are a bit less refined, I remember many a night with too many diesels! These look gorgeous though, I always love your piping skills 🙂 xx

  10. VR
    March 23, 2012 / 12:12 pm

    I can't see butter and icing sugar in the ingredients list for the icing… how much of each?

  11. VR
    April 4, 2012 / 3:43 pm

    Also, what size nozzle would you recommend for the piping? I'd like to make these for my mum and I've not piped icing onto cupcakes before. Yours look so great!

  12. Katiecakes
    April 4, 2012 / 4:31 pm

    Hi there!If you have a look at this post I'm sure you'll find what you're looking for :) xoxo

  13. Katiecakes
    April 4, 2012 / 4:32 pm

    Also, just use your fave frosting recipe, any will do :)I use 500g icing sugar, 250g unsalted butter and enough milk to make it easy to work with.Katie xoxo

  14. Lisa Durbin
    June 1, 2012 / 9:11 am

    These look great! I'll give them a go for Jubilee weekend. (I'll link back when I blog about them. Thanks! 🙂

  15. Brittany Collins
    April 28, 2014 / 12:18 pm

    Made these for Easter.Overall they were good, but might be better off calling them key lime cupcakes, as the lime flavor strongly overrides any gin or tonic flavor.In general, they were fine but i probably would make them again. If I did, I would make a cream cheese cupcake to compliment the lime flavor

  16. doran jennifer
    June 10, 2015 / 12:08 pm

    I dont know grams could u plz tell me the measurements in cups for mix an frosting plz thank u

    • Unknown
      February 26, 2016 / 2:05 pm

      I looked up on BBC website. 280g icing sugar and 175g unsalted butter does 12 generously. Xx

    • Lucy Bell
      February 26, 2016 / 2:08 pm

      HiI tried your recipe yesterday and your cupcakes were fantastic… Except we couldn't taste the gin! I used gordans gin and did put 2 extra table spoons into the frosting. Which gin would you recommend works best for the subtle taste? Xxx

    January 22, 2017 / 7:31 pm

    Hi, I'm just wondering, if I was to double the recipe, would this be enough for a 3 layer 7 inch cake? Thanks

    • Katie Deacon
      January 23, 2017 / 8:02 am

      Yeah, just double the recipe and there should be more than enough batter 🙂 Cook for 30-35 minutes.Katie xoxo

  18. Anonymous
    February 12, 2017 / 8:48 am

    Hello can the cupcakes be frozen prior to frosting?

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