Published: · Modified: by Kate Hackworthy · This post may contain affiliate links ·
These lemon and cucumber cupcakes are topped with a boozy Pimm’s Icing! The flavour of the cucumber is subtle in the lemon sponge.
Cucumber and lemon in water is lovely, isn’t it? But let’s leave that to the health spa brigade for the moment.
Let’s take those lovely, fresh flavours and turn them into cupcakes! Cucumber cupcakes!
The delicate cucumber flavour is subtle and pairs well with the zingy lemon.
I’ve topped it with a slightly boozy Pimm’s frosting which is full of flavor.
Detox water in cucumber cupcake form, with a boozy buttercream. Because we all need days of decadence.
Pimm’s is a quintessential British alcohol with a summery fruit taste.
It’s usually paired with fizzy lemonade (the UK kind, like 7up or Sprite) and poured into a glass packed with strawberries, mint, cucumber, lemon and ice.
They recently came out with a strawberry and mint flavoured Pimm’s so I’ve used that in this icing, though the traditional one works well, too. If you can’t get hold of any Pimm’s, try using any fruit punch or berry juice that you like.
Get the Cucumber Cupcakes recipe
Cucumber and Lemon Cupcakes with Pimm’s Icing
Kate Hackworthy | Veggie Desserts
A fresh and delicate lemon cupcake with a hint of cucumber flavour. Topped with Pimm’s Cup icing. Pimm’s is a British alcoholic drink with fruity flavours. If you can’t find it, substitute with strawberry juice.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 12
Calories 219 kcal
Ingredients
- 7 oz (200g) cucumber (about half a cucumber)
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- ½ cup (115g) butter at room temperature
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 ⅛ cups 150g all-purpose flour (plain flour)
- 2 teaspoon baking powder
For the Pimms Icing:
- ⅓ cup (75g) butter softened
- (150g) powdered icing sugar
- 1 tablespoon Pimm’s fruity alcoholic drink
Instructions
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Preheat the oven to 170C/325F. Line a 12 cup muffin tray.
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Leave the skin on the cucumber and de-seed it by cutting it in half lengthways and scraping the seeds out with a teaspoon. No need to be too thorough – it’s just to make sure it isn’t too watery. Cut into chunks and puree until smooth in a blender. Stir in the lemon juice and zest.
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Cream the butter and sugar together for a few minutes until pale.
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Add the vanilla and then the eggs, one at a time, beating each one in well.
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Stir in ⅓ of the flour (with the salt), then add ⅓ of the cucumber and continue alternating until it is all combined.
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Bake in the preheated oven for 12-15 minutes or until an inserted skewer comes out clean. Allow to cool slightly in the tin then cool completely on a wire rack before icing.
For the Pimm’s Frosting
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Beat the butter, icing sugar and Pimms together until smooth and fluffy. Add more Pimms if necessary to make it a frosting consistency. Keep in the fridge until ready to ice the cupcakes.
Nutrition
Calories: 219kcalCarbohydrates: 22gProtein: 2gFat: 14gSaturated Fat: 8gCholesterol: 61mgSodium: 124mgPotassium: 112mgFiber: 1gSugar: 13gVitamin A: 445IUVitamin C: 1mgCalcium: 41mgIron: 1mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.