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
Ingredients
- 7 oz (200g) cucumber (about half a cucumber)
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1/2 cup (115g) butter at room temperature
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/8 cups 150g all-purpose flour (plain flour)
- 2 tsp baking powder
For the Pimms Icing:
- 1/3 cup (75g) butter softened
- (150g) powdered icing sugar
- 1 tbsp Pimm’s fruity alcoholic drink
Instructions
- Preheat the oven to 170C/325F. Line a 12 cup muffin tray.
- 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.
- Cream the butter and sugar together for a few minutes until pale.
- Add the vanilla and then the eggs, one at a time, beating each one in well.
- Stir in ⅓ of the flour (with the salt), then add ⅓ of the cucumber and continue alternating until it is all combined.
- 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
- 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 Information
Lou | Crumbs & Corkscrews
These sound intriguing, even for someone that’s not a fan of cucumber, like me. A subtle cucumber flavour and a dash of Pimms in the icing and I’ll definitely give them a go!
Nancy Zuber
This was a big hit with friends and family.
Foodie Quine (@foodiequine)
I adore Pimm’s. Its the quintessential taste of summer. Intrigued to try the Strawberry version now.
choclette
Well these sound very good, but you’ve got me at Pimms infused spinach shortcakes – wow!!!
Patricia @ Grab a Plate
This is brilliant! Love the creativity (and awesome flavors – cucumbers & Pimms! In a cupcake – yes!!)!
rose
Hi Kate! I’ve never heard of cucumber cupcakes until I saw your post in Enjoying Yummy Recipes…! Thanks for sharing your love of vegetables through this site!
Greetings from Buenos Aires!
felicia
ladygourmet
These cupcakes are beautiful. I am so intrigued by this recipe…I cannot wait to give it a try. Pinning for later. You have a beautiful site and many wonderful recipes…happy to have found it. Have a wonderful day, Catherine xo
Jan @GlugofOil
Seems a great way to detox to me! 🙂
Ceri @Natural Kitchen Adventures
I quite happen to love cucumber water, but then I also love Pimms so I think this recipe is a real winner. So different too. I’m trying to imagine what it tastes like! Beautiful pics too!
Nayna Kanabar (@SIMPLYF00D)
This is so innovative, I would ave never thought to add these flavours in a cup cake.
lucyparissi
I love Pimms! Haven’t tried it in baking yet but these cupcakes look and sound delicious. Must hunt down that new flavour though I doubt there will be any leftover to use in cupcakes.
Jeanne
Oooh – I do like the look of those! And the fact that you mention detoxing and decadent icing in the same sentence ;o) This is what I call a balanced diet!
Camilla
Oh these cakes look divine and just love the combination of flavours:-)
kellie anderson
You always surprise me with your inventiveness. Especially here with the humble, inexpensive cucumber. Lovely idea, Kate. 🙂
Sisley White
What a beautiful cupcake! I can’t wait to try these. Thank you so much for the link to my Pimm’s Cake x
April J Harris (@apriljharris)
These just say ‘summer’ to me! Love the Pimms icing too. I can definitely see these figuring on the menu next time I plan afternoon tea in the sunshine 🙂 (If the sunshine hangs around for long enough, please God!)
Becca @ Amuse Your Bouche
This is genius! You never fail to amaze me with your creations 🙂
debi
These sound great. I bet the cucumber adds a nice light freshness to them.
Joanne T Ferguson
What a gorgeous cupcake and recipe! Pinned and shared!
superfitbabe
What refreshing fruits in a beautiful cupcake!! I absolutely love this idea!!
Keep Calm and Fanny On
Beauties! If only sunshine came in bottles too we’d be sorted!