These cupcakes are light, fresh and fruity, and perfect for sharing with friends, with a jug of pimm’s of course.

When i think Pimm’s i think sunshine, picnics and chilling with friends

Pimm’s o’clock, lets get baking!

Pimms Cupcakes
Serves 12
Perfect summer cupcake
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Prep Time
30 min
Prep Time
30 min
  1. Cakes
  2. 125 soft unsalted butter
  3. 125g caster sugar
  4. 2tbsp Pimm’s no.1
  5. 2 eggs
  6. 125g self-raising flour
  7. 1/2 tsp baking powder
  8. 3tbsp semi-skimmed milk
  9. Filling
  10. 4 strawberries plus extra for decoration
2 slices of orange with peel removed 
2 slices cucumber
 About 4 mint leaves ( 10 or so for decoration)
  11. Icing
  12. 125g soft unsalted butter
  13. 1tbsp Pimm’s no.1
  14. 2 drops lemon juice
  15. 150g sifted icing sugar
  16. tsp semi-skimmed mil
  1. Preheat the oven to 180ºC and line a muffin tin with 10 muffin cases (use red ones if you have them).
  2. In a mixer, cream together the butter, sugar and Pimm’s until light and fluffy.
  3. Add the eggs, one by one, and mix for a further couple of minutes.
  4. Combine the flour and baking powder then add to the mix with the milk and blend for one more minute.
  5. Fill cupcake cases with the case batter 3/4 full and bake for 18 minutes in the centre of the oven. Once baked cool on a wire rack.
For the filling
  1. Pulse all the ingredients in a blender until chunky/mushy. Don’t go overboard else you’ll just have puree. Use an apple-corer to remove the centre of each cake then fill the hole with the mixture. Pop the sponge core back on top like a lid.
To make the icing
  1. you need to cream together the butter, lemon and Pimm’s for a couple of minutes until fluffy.
  2. Add the icing sugar and milk and mix together for another 2-3 minutes.
  3. Pipe the icing in a swirl on top of the cakes and decorate with strawberries and a mint leaf.
  1. Enjoy 🙂


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