Pimms Cup Summer Cupcakes with Refreshing Cucumber - Crock Recipes

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)
• 3 cups (360g) Powdered Sugar (sifted)
• ¼ cup finely grated and squeezed dry English Cucumber
• 1 teaspoon Lime or Lemon Zest