• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Biscuits & Cookies
    • Bread & Scones
      • Scones
      • Savoury bread
      • Sweet bread
    • Cake
      • Loaf Cakes
      • Swiss Roll
    • Cheesecake
    • Christmas
    • Cupcakes
      • Muffins
    • Desserts
      • Donuts
      • Fudge
      • Meringue
      • Pancakes
      • Truffles
    • Easter
    • Halloween
    • Sweet Tarts & Pies
    • Savoury
    • Traybakes
      • Blondies
      • Brownies
      • Millionaire's Shortbread
      • Rocky Road
    • Valentine's Day
    • Vegan
  • Leftovers
    • Black Treacle
    • Christmas Leftovers
    • Egg Yolks
    • Jam
    • Marzipan
    • Ripe Bananas
    • Semolina
    • Stem Ginger
    • Wholemeal Flour
    • Zested Citrus Fruit
  • Conversions
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
The Baking Explorer
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Conversions
  • Leftover Ingredients
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Pimms Cupcakes

    01/07/2015 by thebakingexplorer 6 Comments

    Jump to Recipe Print Recipe

    I’ve used the flavours of a Pimms cup cocktail to create my Pimms Cupcakes. The sponges are infused with citrus zest and then drizzled in a Pimms syrup. I've topped them with a cheesecake style frosting infused with Pimms syrup, and added the classic fruits of a Pimms cocktail for decoration. They are ready for your next summer party or BBQ!

    Pimms Cupcakes

    How to make Pimms Cupcakes

    Start by mixing together butter, sugar, orange zest, lime zest and lemon zest. Then add eggs and mix well.

    Then add self raising flour, and divide the mixture between the cupcake cases.

    Bake the cupcakes for 20 minutes, then brush a Pimms syrup over them.

    To decorate, make a mascarpone cream topping infused with Pimms syrup and pipe it on using a round nozzle. Decorate with strawberries, orange pieces, cucumber rolls and mint leaves.

    Pimms Cupcakes

    What is Pimms?

    If you’re not familiar with Pimms, it is a gin based liquor flavoured with fruits and spices. It is made into a cocktail by adding lemonade (or occasionally ginger ale) and lots of fresh fruit like strawberry, orange and cucumber, plus fresh mint leaves. Pimms is SO popular in the UK at summertime, jugs of Pimms cocktails are served in almost every beer garden you go to and it's also known as the drink of Wimbledon. It’s the perfect refreshing drink on a hot day!

    Can this recipe be made into a cake?

    Yes! Head to my Pimms Cake recipe for instructions.

    How long do these cupcakes last for and can they be frozen?

    The decorated cupcakes will keep in an airtight container in the fridge for 2 days. You can freeze the cupcakes if you do not add the whipped cream and fruit. Wrap them well with cling film or put in an airtight container and freeze for up to 3 months. I do not recommend freezing the frosting.

    Pimms Cupcakes

    Recommended equipment & ingredients*

    • Cupcake tin
    • Cooling rack
    • Electric hand mixer
    • Piping bags
    • Round piping nozzle
    • Rose gold cupcake cases
    • Zester
    • Pimms

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More Pimms recipes...

    • Pimms Cake
    • Pimms Trifle
    • Pimms Loaf Cake
    Pimms Cupcakes

    Pimms Cupcakes

    Perfect summer cupcakes with all the flavours of a Pimms cocktail!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cupcake
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the Pimms syrup

    • 150 ml Pimms
    • 50 g Caster sugar

    For the cupcakes

    • 175 g Butter or baking spread
    • 175 g Caster sugar
    • 1 Orange Zest only
    • 1 Lemon Zest only
    • 1 Lime Zest only
    • 3 Eggs large
    • 175 g Self raising flour

    For the topping

    • 3 tsp Pimms syrup
    • 250 g Mascarpone
    • 2 tbsp Icing sugar
    • 215 ml Double cream

    For decoration

    • 1 Orange sliced and each slice topped into quarters
    • 6 Fresh strawberries cut in half
    • 12 Mint leaves
    • 12 Cucumber rolls use a potato peeler to peel strips of cucumber and roll them up
    Metric - US Customary

    Instructions

    • Start by making the Pimms syrup as it needs to cool down. Put the Pimms and sugar in a pan, heat on a low heat until the sugar has dissolved then boil for 5 minutes, stirring frequently. Pour into a bowl and leave to cool fully, or pop it in the fridge to cool faster
    • For the cupcakes, pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with paper cases
    • Mix together the butter and caster sugar until smooth. Mix in the zest of the orange, lime and lemon
    • Whisk in the eggs
    • Whisk in the self raising flour gently
    • Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until they are golden brown
    • Put the cupcakes on a rack to cool completely, while they are cooling, brush the Pimms syrup on top of the cupcakes
    • To make the filling use an electric hand whisk or food mixer to whisk together the mascarpone, icing sugar and Pimms syrup until smooth. Then add the double cream and whisk until thick. Pipe it onto the cupcakes using a piping bag and a round nozzle, or spread on with a spoon
    • Decorate with the prepared strawberries, orange pieces, cucumber rolls and mint leaves
    • Serve immediately, leftovers will keep for 1-2 days in the fridge
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 443kcal | Carbohydrates: 36g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 139mg | Potassium: 120mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1076IU | Vitamin C: 22mg | Calcium: 69mg | Iron: 1mg

    If you like this, check out more of my Cupcake recipes!

    « Double Chocolate & Strawberry Muffins
    Apricot Swirl Cheesecake Squares »

    Reader Interactions

    Comments

    1. Charlene Flash

      July 01, 2015 at 8:42 pm

      Gorgeous and perfect for the summer x

      Reply
      • Kat BakingExplorer

        August 08, 2015 at 5:39 pm

        Thanks Charlene.

        Reply
    2. Stuart Vettese

      July 02, 2015 at 8:10 pm

      Very naughty Kat - but perfect for this time of year and weather you guys in England have been having (not jealous!!)

      Reply
      • Kat BakingExplorer

        August 08, 2015 at 5:43 pm

        Thanks Stuart! Hope you get some sunshine soon!

        Reply
    3. Kim

      July 21, 2015 at 6:42 pm

      5 stars
      Ooh they look lovely and summery!

      Reply
      • Kat BakingExplorer

        August 08, 2015 at 5:43 pm

        Thanks Kim!

        Reply

    Leave a review & recipe rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Find a recipe

    Hi, I'm Kat! Welcome to The Baking Explorer! Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. Everything you see is vegetarian, and there are vegan options too! Read More…

    FIND ME ON SOCIAL MEDIA

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular Recipes

    • Lotus Biscoff Cupcakes Lotus Biscoff Cupcakes
    • Maltesers Cheesecake (No Bake)
    • Victoria Sponge Cake Victoria Sponge Cake
    • Biscoff Cheesecake (No Bake)
    • Biscoff Cake
    • Nutella Bueno Cupcakes Nutella Bueno Cupcakes

    Recent Recipes

    • Mint Chocolate Aero Cake

      Mint Chocolate Aero Cake

      Jun 24, 2022
    • Rainbow Drip Cake

      Jun 17, 2022
    • Kinder Bueno Ice Cream

      Kinder Bueno Ice Cream (No Churn)

      Jun 10, 2022
    • Funfetti Cookies

      Funfetti Cookies

      Jun 3, 2022
    • Raspberry & White Chocolate Cheesecake

      Raspberry & White Chocolate Cheesecake (No..

      May 27, 2022
    • Eton Mess Pots

      Eton Mess Pots

      May 20, 2022

    Footer

    ↑ back to top

    Copyright © 2022 The Baking Explorer