Homemade Pink Gin and Raspberry Cupcakes Recipe
These sophisticated cupcakes blend the floral notes of premium pink gin with the tart sweetness of fresh raspberries. Each bite offers a moist, buttery sponge finished with a silky, gin-infused buttercream that is perfect for celebrations or a stylish afternoon tea.
- Prep
- 20 min
- Bake
- 20 min
- Serves
- 12
- Level
- Medium
- Per serving
- 385 kcal
Method
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy.
Add the eggs one at a time, beating well after each addition to ensure a smooth emulsion.
Gently fold in the all-purpose flour and baking powder, alternating with 2 tablespoons of pink gin, until just combined.
Carefully fold the fresh raspberries into the batter, taking care not to crush them too much.
Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted comes out clean.
Allow the cupcakes to cool completely on a wire rack before frosting.
For the frosting, beat the remaining butter with powdered sugar and the rest of the pink gin until light and airy.
Pipe the frosting onto the cooled cupcakes and garnish with an extra raspberry or botanical sprinkles.
Notes from the kitchen
Dust the raspberries in a tiny bit of flour before folding them in to prevent them from sinking to the bottom.
Use a high-quality pink gin with strong floral or strawberry notes to ensure the flavor carries through the bake.
Ensure your butter is truly at room temperature for both the sponge and the frosting to avoid lumps.
