These Irn-Bru cupcakes are an ideal sweet treat for fans of the our other national drink.

Transform a simple sponge cupcake into something special with this Irn-Bru cupcakes recipe. Easy to make and ideal for kids’ parties, we think they taste phenomenal!

Serves: 12

Time to cook: 20 minutes

Difficulty: Easy


500ml Irn Bru

For the cakes
120g Plain Flour
100g Caster Sugar
1.5 tsp Baking Powder
40g Butter
100ml Milk
1 Egg
4 tbsp Irn Bru Syrup

For the icing
340g Icing Sugar Sifted
150g Butter
4-5 tbsp Milk
Orange Food Colouring


Place your Irn Bru into a pot large enough to hold & bring it to the boil.

Boil until the Irn Bru reduces to around a 10th of its original volume.

Once it’s ready it’ll be a thin syrup consistency and a deep orange colour. Remember it will be very hot and as such will be a bit thicker once it cools down.

For the Cupcakes:

Sift the flour, sugar & baking powder into a large bowl.

Add the butter and mix on a medium speed until the mixture resembles a sandy consistency.

Gradually add half the milk to the mixture. Whisk the egg & 4 tbsp syrup into the remaining milk and again gradually add to the other ingredients. Mix until only combined – do not over mix!

Using an ice cream scoop, fill your cupcake cases 2/3 full and bake for around 20 minutes until a skewer comes out of the cupcakes clean.

When cool enough to touch, transfer to a wire rack to cool completely.

For the icing:

Sift the icing sugar into a large bowl, add the butter and mix on a slow-medium speed with a clean tea towel over your mixer to prevent your kitchen filling with icing sugar!

When the butter & sugar start to come together, gradually add 4-5 tbsp of Irn Bru syrup a spoonful at a time.

Continue to mix until completely combined and of a light & fluffy consistency.

If you want a deeper orange colour, add some orange food colouring. Just don’t use too much as it can go extremely orange if so.

Ice the cupcakes and leave to set before enjoy!

Video: Craig Sinclair

Recipe: with thanks to Baking with Granny.

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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