Beat the Monday blues with Strawberry Pimms Cupcakes — a light, refreshing bake inspired by Wimbledon. These cupcakes combine zesty lemon and lime sponge with a Pimms-infused syrup and a fluffy Pimms buttercream, finished with fresh strawberries and mint for the perfect summer treat.
Wimbledon is a highlight of the tennis season for many of us, and it’s synonymous with strawberries, cream and Pimms. I wanted to capture those classic flavours in cupcake form. The result is delicate, fruity and slightly boozy — an elegant homemade treat for match day or any sunny afternoon.
For this recipe I used the strawberry-flavoured Pimms, which gives the syrup a natural pink hue and a lovely strawberry note. If you can’t find Strawberry Pimms, use regular Pimms and add a tablespoon of strawberry syrup to the syrup mixture for the same flavour profile.
I picked up Strawberry Pimms at my local supermarket along with lemons, limes, strawberries and a few mint sprigs for garnish. The process has a few steps, but each one builds the balanced flavour I wanted: citrus-scented cake, Pimms syrup brushed into the crumb, and a Pimms buttercream piped on top.
The cupcakes themselves are straightforward: lemon and lime zest folded into a soft batter. While they bake, make the Pimms syrup on the hob. After baking, poke holes in each cupcake and spoon the warm syrup over them so the sponge soaks up the flavour. The pink marbling the syrup leaves is pretty and delicious.
Once cooled, whip up a light buttercream and add two tablespoons of Pimms so every bite has a subtle, aromatic hint of the drink. Pipe a swirl onto each cupcake and top with half a strawberry and a sprig of mint for a classic Wimbledon finish.
These cupcakes keep well in an airtight container in the fridge for up to three days, so they’re great to make ahead for a gathering. I’ll be enjoying mine on the sofa during Wimbledon — Pimms and strawberries at home are a delightful way to watch the action.
Strawberry Pimms Cupcakes
Lemon and lime cupcakes soaked with a Pimms syrup and topped with a light Pimms buttercream, fresh strawberry slices and mint. Sweet, light and refreshing.
Prep time: 20 mins • Cook time: 20 mins • Total: 1 hr 30 mins • 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 180°C/350°F and line a 12-hole cupcake tin with liners.
- Beat the butter, sugar and the lemon and lime zest in a large bowl or stand mixer until light and fluffy, about 2 minutes on medium-high.
- Add the eggs, scraping down the sides, and mix on medium until smooth and combined.
- Stir in the salt, baking powder and flour on low until the mixture starts to come together. Add the milk and mix on medium until smooth and lump-free.
- Divide the batter evenly among the cupcake liners (a 2 tbsp cookie scoop works well for even portions).
- 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 regular Pimms plus 1 tbsp strawberry syrup if using), sugar and water in a medium saucepan over medium heat. Bring to a boil, stirring, and simmer for 5–10 minutes until reduced slightly and syrupy — it should coat the back of a spoon.
- When the cupcakes are done, transfer to a wire rack placed over kitchen towels. Poke holes in each cupcake with a toothpick and spoon the warm syrup over them in 1/2 tbsp increments until absorbed. I used just over 1 tbsp per cupcake.
- Allow the cupcakes to cool completely.
- To make the frosting, beat the butter, icing sugar, Pimms and a pinch of salt on low until combined, then increase speed to medium-high and beat until light and fluffy, about 2 minutes. The frosting should hold its shape but still pipe smoothly.
- Fill a piping bag fitted with an open star nozzle halfway and pipe swirls of frosting onto each cooled cupcake.
- Cut the halved strawberries into thinner slices. Place two slices on each cupcake at an angle with the tips touching, and top with a small mint sprig if desired. Serve.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
