Gin & Tonic Cupcakes Recipe – The Perfect Boozy Duo!

Join Stephanie and AJ as they create the perfect boozy concoction: Gin & Tonic Cupcakes!

Learn about the flavors of gin, the history of tonic, and how to infuse cupcakes with them in this episode of “The Baking Journal” featuring special guest, AJ!


  • Cupcakes
    • 3 cups all-purpose flour
    • 2 tsp baking powder
    • 1/4 tsp salt
    • 1 cup unsalted butter, room temp
    • 1 3/4 cup granulated sugar
    • 4 eggs
    • 2 tsp vanilla extract
    • 1 1/2 Tb lime zest
    • 1/4 cup gin
    • 2 Tb milk
    • 3 Tb elderflower tonic water
    • 1 1/2 Tb fresh lime juice
  • Gin Syrup Glaze
    • 4 Tb elderflower tonic
    • 4 Tb gin
    • 1/2 cup granulated sugar
  • Elderflower Frosting
    • 3/4 cup milk
    • 5 tablespoons all-purpose flour
    • 2 Tb St. Germain or other elderflower liquor
    • 2 Tb tonic water
    • 1/2 Tb lime juice
    • 1 cup butter, room temp
    • 1 1/4 cups powdered sugar


  • Cupcakes
    1. Preheat oven to 350 degrees F. Line a cupcake tin with paper liners.
    2. In a medium bowl, mix flour, baking powder and salt.
    3. In the bowl of a stand mixer bowl, beat butter and sugar until white and creamy, 3-4 minutes.
    4. Add eggs, one at a time, and beat briefly after each egg. Mix in vanilla and lime zest.
    5. Add about half of the dry ingredients and mix gently.
    6. Add gin, milk, tonic water, and lime juice and mix until just barely combined.
    7. Add remaining dry ingredients and mix until just combined. Batter will be thick.
    8. Spoon about 1/3 cup batter in to 24 pre-lined cupcake wells. Bake in preheated oven 20 minutes until a toothpick inserted comes out clean.
    9. While cupcakes are still warm, poke holes all over the tops of each cupcake with a skewer. Spoon Gin Syrup Glaze over each cupcake.
    10. Let cool completely and frost with Elderflower Frosting.
  • Gin Syrup Glaze
    1. Whisk sugar with gin and tonic together in a small saucepan.  Place over medium heat and bring to slow boil.  Stir occasionally until the sugar mixture thickens. Remove from heat to cool.
  • Elderflower Frosting
    1. In a medium saucepan, whisk milk and together flour. Heat over medium and stir continuously until mixture thickens, about 7 minutes. It should look like a thick batter.
    2. Whisk in St. Germain, tonic water and lime juice. Let cool completely.
    3. In a large bowl or stand mixer, beat butter and sugar until fluffy and white, 3-5 minutes. The sugar should be well incorporated.
    4. Once the milk and flour mixture has cooled, add it to the butter and sugar mixture. Beat on high for 1 minute until frosting is smooth and very fluffy.
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