Ingredients:

  • For the Pimm’s & Mint Infusion Syrup:
  • ½ cup (120ml) Water
  • ½ cup (100g) Granulated Sugar
  • ¼ cup (60ml) Pimm’s No. 1
  • ¼ cup lightly packed Fresh Mint Leaves
  • 2 thin Orange slices
  • For the Cupcakes:
  • 1 ½ cups (180g) All-Purpose Flour
  • ¾ cup (150g) Granulated Sugar
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoon Salt
  • ½ cup (113g) Unsalted Butter (softened)
  • 2 Large Eggs (room temperature)
  • ½ cup (120ml) Whole Milk (room temperature)
  • 1 teaspoon Vanilla Extract
  • For the Cucumber Cream Cheese Frosting:
  • 4 oz (113g) full-fat Cream Cheese (very cold)
  • ½ cup (113g) Unsalted Butter (softened)
  • 3 cups (360g) Powdered Sugar (sifted)
  • ¼ cup finely grated and squeezed dry English Cucumber
  • 1 teaspoon Lime or Lemon Zest

Instructions:

  1. Prepare the Infusion Syrup: Combine water, sugar, mint, and orange slices in a small saucepan. Bring to a simmer until sugar dissolves. Remove from heat, stir in Pimm’s, and let steep for 30 minutes. Strain well and set aside to cool completely.
  2. Preheat oven to 350°F (175°C). Line the muffin tin with paper liners.
  3. Mix Dry Ingredients: Whisk together flour, sugar, baking powder, and salt in a large bowl.
  4. Cream Butter and Add Eggs: Beat the softened butter until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Combine Wet and Dry: Alternate adding the dry mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined—do not overmix!
  6. Bake: Divide batter evenly among the 12 liners (about two-thirds full). Bake for 18–20 minutes, or until a skewer inserted into the centre comes out clean.
  7. Syrup Soak: Immediately upon removing the hot cupcakes from the oven, gently pierce the top of each cake 3-4 times with a toothpick. Brush or drizzle 1 teaspoon of the cooled Pimm’s syrup over each warm cake. Allow cakes to cool completely in the tin before removal.
  8. Prepare Frosting: In a large bowl, beat the cold cream cheese and softened butter until smooth and creamy. Gradually add sifted powdered sugar until fully incorporated and fluffy.
  9. Incorporate Cucumber: Fold in the squeezed, grated cucumber and citrus zest until just combined. If the frosting seems too soft, chill for 15 minutes.
  10. Assemble: Once cupcakes are fully cooled, pipe or spread frosting generously onto each cake.