Gin and Tonic Cupcakes

I adore Gin and I have a sweet tooth so any chance of turning my favourite cocktail into a cupcake was bound to happen. The cupcake mix that was included in my May Gin box was all the motivation I needed. The result was a grown up cupcake with alcohol-infused icing that’s the perfect boozy treat for any party or celebration… or just because it’s today, and why not.

Once the cupcakes are made according to the pre-mix packet instructions, the syrup and icing are so simple to make – even armature bakers like myself can’t get it wrong. The trick is to use room temperature ingredients. These cupcakes are fresh, flavourful and fun.

Once the cupcakes are ready, make up a G&T cocktail in a jug and serve it out of a teapot. Might as well get into the spirit of things!

Gin and Tonic Cupcake Recipe

Ingredients – Gin and Tonic Syrup:

  • ½ cup Indian tonic water
  • ½ cup sugar
  • 1 lime juiced
  • 4 Tbsp gin or as much as you can handle. Start with a couple of tablespoons though.

Ingredients – Mascarpone Icing:

  • 1 cup + 2 tbsp full fat mascarpone
  • 1 ½ cups icing sugar
  • ⅓ cup double (heavy) cream
  • 3 Tbsp Gin and Tonic Syrup

Decorate with:

  • lime wedges patted dry
  • lime zest to garnish
  • paper straws trimmed


  1. Prepare the gin and tonic syrup while the cupcakes are baking. Put tonic, lime juice and sugar in a saucepan. Stir to combine and bring to a simmer over medium heat. Cook for about 10 minutes until syrup is slightly reduced. Transfer to a small bowl and stir in the gin (to taste).
  2. Cool the cupcakes for a few minutes then dip into the syrup twice until glazed. You can also brush the syrup over the warm cupcakes with a pastry brush if you prefer. Cool completely before frosting.
  3. Make the icing while the cupcakes are cooling. Put the mascarpone, icing sugar and half the cream in a bowl and whisk together on low speed until combined. Increase the speed, adding remaining cream and some of the G&T syrup until you have firm peaks. Transfer to a piping bag fitted with a large star tip.
  4. Pipe a generous swirl of frosting over the cupcakes. Garnish with lime zest, lime slices and paper straw just before serving.

The cupcakes will happily keep for 2-3 days at room temperature in an airtight container. Since the icing contains fresh cream it is really better to eat them immediately – no need to tell me twice – or keep them in the fridge.

Top Tip: You can use this reduced tonic syrup in your G&T cocktails. The syrup will keep for up to a week (or even longer) in a sealed container in the fridge.