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Pimm's cupcakes

With a citrusy tender sponge, minty cream cheese icing and sticky Pimm's syrup, this Pimm's cupcake recipes is a perfect summer afternoon tea treat.

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Cal/Serv: 379
Makes: 12
Prep Time: 0 hours 30 mins
Cook Time: 0 hours 20 mins
Total Time: 0 hours 50 mins
175 g

(6oz) caster sugar

175 g

(6oz) unsalted butter, very soft


medium eggs, lightly beaten

175 g

(6oz) plain flour, sifted

1 tsp.

baking powder

Finely grated zest each of 1/2 lemon and 1/2 orange

125 ml

(4 fl oz) Pimm's


(3oz) caster sugar

1 tsp.

lemon juice

Zest each of 1/2 orange and 1/2 lemon, peeled into strips

Small handful fresh mint leaves


cucumber slice


(3oz) unsalted butter, very soft


(3 ½oz) icing sugar

2 tsp.



(9oz) full-fat cream cheese


fresh mint leaves, finely chopped


strawberries, quartered


cucumber slices, halved


fresh mint leaves


stripy paper straws, cut into three equal pieces (optional)

  1. Preheat oven to 180°C (160°C fan) mark 4. Put 12 large paper muffin cases into a deep 12-hole muffin tin, or arrange 12 sturdy paper baking cups on a large baking tray.

  2. Put the caster sugar and butter into a large bowl and beat with an electric hand whisk until light and fluffy, about 3min. Gradually add the eggs, whisking all the time.

  3. Use a large metal spoon to fold in the flour and baking powder until combined, then fold in the grated orange and lemon zest. Divide the mixture evenly among the cases. Bake for 18-20min until risen and golden. Transfer to a wire rack to cool, and poke holes in the top of the cakes with a skewer.

  4. While the cakes cook, make Pimms drizzle. Put Pimms and sugar in a pan, heat gently, stirring often, to dissolve the sugar completely, then bring to the boil and bubble for 5min without stirring. Add the remaining drizzle ingredients, swirl pan and remove from the heat. Leave to infuse and cool for 15min. Strain, then reserve about 1-2tbsp of the drizzle to decorate later. Brush the remaining syrup evenly over each cupcake and leave to cool completely.

  5. Put the cream cheese icing ingredients in a bowl and beat together with an electric handwhisk until smooth. Fit a piping bag with a star nozzle (see GH Tip) and fill the bag with the icing (do this in batches if necessary). Pipe swirls on top of the cupcakes.

  6. Decorate each cake with a strawberry quarter, cucumber slice and mint leaf, then drizzle the reserved syrup over each. Pop a straw into the top of each, if using. Serve.

    GH Tip

    For a pretty icing swirl we recommend using a Wilton 1M star nozzle.

    To store

    The iced cakes will keep for 1 day in an airtight container in the fridge. Paper cases may start to peel off due to the moisture in the container, so remove them completely before serving, if this happens. Allow to come to room temperature before serving.

Per Serving:

  • Calories: 379
  • Fibre: 1 g
  • Total carbs: 42 g
  • Sugars: 31 g
  • Total fat: 24 g
  • Saturated fat: 15 g
  • Protein: 4 g
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