Raspberry Rose Gin Rickey Cupcakes Recipe
These elegant cupcakes capture the refreshing essence of a classic Gin Rickey cocktail, infused with the floral notes of rose and the brightness of fresh raspberries. Each bite offers a zesty lime-gin sponge topped with a luxurious raspberry rose petal frosting, making them the perfect centerpiece for a garden party or sophisticated celebration.
- Prep
- 25 min
- Bake
- 20 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 380 kcal
Method
Preheat your oven to 350°F (175°C) and line a standard cupcake tin with paper liners.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the lime zest, lime juice, and 2 tablespoons of the gin.
Sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until just combined.
Gently fold in half of the fresh raspberries, being careful not to overwork the batter.
Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
While the cupcakes are still warm, brush the tops with the remaining 1 tablespoon of gin.
For the frosting, beat the remaining butter with powdered sugar, rose water, and a tablespoon of crushed raspberries (for natural color and flavor) until smooth and airy.
Once the cupcakes are completely cool, pipe the rosewater buttercream onto the tops and garnish with a fresh raspberry and a thin lime slice.
Notes from the kitchen
Use a gin with strong floral or citrus notes to enhance the cocktail theme of the cupcake.
Do not overmix the batter after adding flour; this ensures the cupcakes remain light rather than dense.
If the frosting is too soft, add more powdered sugar; if too stiff, add a teaspoon of gin or lime juice.
Brush the gin on the cupcakes while they are still warm so the sponge absorbs the botanical aroma.
