This simple and easy to follow recipe from Biscuiteers takes a classic combination and turns it into a show stopping treat

Ingredients for the cupcakes

170 g butter (at room temperature)
170 g caster sugar
170 g self-raising flour
3 medium eggs (room temperature)
1 tsp baking powder
1/2 tsp vanilla extract or paste 3 tbsp tonic water
The zest and juice of 1 medium sized lime

For soaking the cupcakes

2 tbsp of Sipsmith gin

For the buttercream

115 g unsalted butter (at room temperature)
330 g icing sugar (sifted)
2 tbsp of good quality gin
The zest of 1 large lime

To decorate

Lime wedge and gin bottle iced biscuits (biscuit recipe in the Biscuiteers book of iced gifts)


  • Preheat your oven to 200°C/180°C Fan/Gas mark 6.
  • Prepare your cupcake tray with 12 paper cupcake cases. TOP TIP – add a spoon of rice into the bottom of each section of the cupcake tray, then place the cupcake cases on top of the rice. The rice under the cases will soak up any extra grease and keep the cases looking clean and pretty.
  • Beat together the butter and sugar – beat in an electric mixer for 5 minutes until light and fluffy.
  • Then slowly add in the eggs, vanilla and baking powder until just combined.
  • By hand, fold in the self-raising flour until you have a silky-smooth batter.
  • Stir in the tonic water, lime juice and grated lime zest.
  • Take your smooth batter and fill your cupcake cases, use about 2 tbsp of mixture per case.
  • Place your cupcakes on the middle shelf of your preheated oven and bake for 20 minutes or until an inserted skewer comes out clean.
  • When your cupcakes are still warm and, in the tray, take a skewer or cocktail stick and pierce the cupcakes around 5 times each.
  • Then take your gin and generously brush them with a silicone pastry brush. Don’t hold back with the gin, the cupcakes can soak up more than you think!
  • Whilst your cupcakes are cooling it’s time to make your boozy buttercream.
  • Using a stand mixer or electric hand whisk, beat the unsalted butter until light and fluffy (about 5 minutes).
  • Slowly add the icing sugar to the butter in batches, beating together until well combined.
  • When mixed fully, you can add the lime zest and your gin. We used approximately 2 tbsp of gin, but you can taste the mixture and add more if you want!
  • Take a piping bag with a nozzle of your choice and spoon in your buttercream carefully. Pipe the buttercream generously onto your cupcakes.
  • You can be as creative as you like with the decoration of your cupcakes. We made little lime wedge biscuits to make them look like gin and tonics.

And that’s it, your tipsy cupcakes are finished and ready to be shared with friends!