Strawberry Pimm’s Cupcakes with Fresh Berries and Mint

I have one delicious cure for the Monday blues: Strawberry Pimms Cupcakes.

Wimbledon is just around the corner and for many of us it’s the most special event on the tennis calendar. Strawberries, cream and Pimms are synonymous with the championships, so I turned those flavours into a light, refreshing cupcake that captures the spirit of Wimbledon.

These cupcakes combine lemon and lime zest in the sponge with a Pimms-infused syrup and a pale pink Pimms buttercream. If you can find Strawberry Pimms, it’s perfect for the syrup; if not, use regular Pimms and add a tablespoon of strawberry syrup to achieve the same flavour profile.

I picked up Strawberry Pimms and fresh lemons, limes, strawberries and mint from my local Tesco to make these. The process has a few steps, but each one adds a layer of flavour that makes these cupcakes worth the effort.

The sponge is straightforward: butter and sugar creamed with lemon and lime zest, eggs, then flour and milk. While the cupcakes bake you make a Pimms syrup by reducing Pimms with sugar and water until slightly thickened. After baking, poke holes in each cupcake and spoon the syrup over so the sponge soaks up the Pimms flavour and a pretty pink marbling develops.

Once cooled, make a light buttercream and add about 2 tablespoons of Pimms so every bite carries a hint of the drink. Pipe a swirl of frosting onto each cupcake and finish with half a strawberry and a small sprig of mint. The result is a delicate, fruity cupcake that’s perfect for enjoying during Wimbledon or any summer gathering.

I’ll be enjoying these on the sofa while watching Wimbledon. They’re light, refreshing and deliver just the right balance of citrus, strawberry and Pimms. What do you like to bake for Wimbledon? Let me know in the comments.

Strawberry Pimms Cupcakes

Annie N

Lemon and lime cupcakes soaked with a Pimms syrup and finished with a light Pimms buttercream. Sweet, light and refreshing.

Prep Time
20

Cook Time
20

Total Time
1 30

Servings 12

Ingredients

For the cupcakes:
1 stick (113g) unsalted butter, at room temperature
1 cup (200g) caster/white sugar
Zest of 1 medium lemon
Zest of 1 medium lime
2 large eggs
Pinch of salt
2 tsp baking powder
1 1/2 cups (210g) plain/all purpose flour
1/2 cup (120ml) milk
For the Pimms syrup:
3 tbsp Pimms or Strawberry Pimms
1/2 cup (100g) caster/white sugar
1/2 cup (120ml) water
1 tbsp strawberry syrup (only if using plain Pimms)
For the frosting:
2 sticks (226g) unsalted butter, at room temperature
2 1/2 cups (300g) icing/powdered sugar
2 tbsp Strawberry Pimms or Pimms
Pinch of salt
6 strawberries, halved
Mint sprigs, for garnish (optional)

Instructions

Preheat the oven to 180C/350F and line a 12-hole cupcake tin with liners.
Place butter, sugar, lemon and lime zest into a large bowl or the bowl of a stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed.
Add the eggs, scraping down the sides as needed, and mix on medium speed until smooth and combined.
Add salt, baking powder and flour and mix on low until the mixture starts to come together. Add the milk and continue mixing on medium until smooth and lump-free.
Divide the batter between the cupcake liners; a 2 tbsp cookie scoop helps keep them even.
Bake for 18–22 minutes, until risen, lightly golden and a skewer inserted into the centre comes out clean.
While the cupcakes bake, make the syrup: combine Strawberry Pimms (or Pimms + strawberry syrup), sugar and water in a saucepan over medium heat. Bring to a boil, stirring frequently, then cook 5–10 minutes until slightly reduced and thickened enough to coat the back of a spoon.
When the cupcakes are baked, transfer to a wire rack. Use a toothpick to poke holes in the top of each cupcake and spoon the syrup over, about 1/2 tbsp at a time. I used just over 1 tbsp syrup per cupcake.
Leave cupcakes to cool completely.
Make the frosting: beat butter, icing sugar, Pimms and salt on low until the mixture begins to come together. Increase to medium-high and beat until light and fluffy, about 2 minutes.
The frosting should hold its shape but still be pipeable. Fill a piping bag fitted with an open star nozzle halfway and pipe a swirl onto each cupcake.
Slice the halved strawberries again and place two slices on each cupcake with the tips touching. Add a mint sprig and serve.
Store in an airtight container in the fridge for up to 3 days.

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