Pimms Cupcakes

Pimm’s Cupcakes

Preparation Time

20 mins

Cooking Time

20 mins



These zesty little cupcakes taste like summer and are the perfect accompaniment to a lazy afternoon watching Wimbledon.

Pimms Cupcakes


For the cupcakes:
175g of sugar
175g of butter
3 large free range eggs, beaten
Zest and juice of a lime
4 tablespoons of Pimm’s
175g self-raising flour
1 teaspoon of baking powder
½ punnet of strawberries cut into small pieces

For the topping:
Scarlett & Mustard Lime & Mint Curd
300g icing sugar
150g butter
4 tablespoons of Pimm’s
Fruit to decorate


1. Preheat the oven to 180°c.

2. Fill a Yorkshire pudding tray with 12 cupcake cases.

3. Cream together the sugar and butter until well incorporated then add the beaten eggs a little at a time. Grate the lime zest into the mix, then add the lime juice and Pimm’s.

4. Sieve the flour and the baking powder into the mix and fold until you have a smooth batter. Lastly, very gently fold in the chopped strawberries.

5. Divide the mixture into the cases and bake in the centre of a preheated oven for 20 minutes.

6. Once cool cut a deep hole into each bun and add the Scarlett & Mustard Lime & Mint Curd to the centre of the cupcake, replacing the lid and pushing down.

7. Combine the icing sugar, butter and Pimm’s until creamy and ice the cupcakes.

8. Decorate with fruit (we suggest strawberries, blueberries, cucumber and a sprig of mint).

9. Serve with a huge glass of Pimm’s.

Products Used In This Recipe