Use this easy-to-follow, step-by-step recipe to make these delicious cannabis-infused creamsicle cupcakes at home.
Prep time: 30 minutes
Cook time: 25 minutes
Cooling time: 1 hour, 5 minutes
Total time: 2 hours
Yield: 14 cupcakes
Equipment
- 14 Baking cups
- 2 Large mixing bowls
- Whisk
- Electric Hand mixer
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup kief-butter or cannabutter, softened
- 1 cup granulated sugar
- 1 1/2 tablespoons finely grated orange zest
- 2 large eggs
- 3/4 cup heavy cream
- 1/4 cup fresh-squeezed orange juice
- 1 1/2 teaspoons orange extract
- 1 teaspoon vanilla extract
- Vanilla Buttercream Frosting
- Candied oranges for topping (optional)
- Gold candy stars for topping (optional)

Directions
- Preheat the oven to 350 degrees Fahrenheit.
- Whisk the flour, baking powder, baking soda, and salt together in a mixing bowl. Set aside.
- Combine the cream, orange juice, orange extract, and vanilla extract into a liquid measuring cup. Set aside.
- Add the cannabis-infused butter, sugar, and orange zest to the other mixing bowl, and blend using the electric hand mixer set on medium-high speed. Blend about 3 to 4 minutes until the mixture is fluffy.
- Add one of the eggs and blend until well combined. Then do the same for the second egg.
- Add one-third of the flour mixture and combine using the hand mixer set on low.
- Add one-half of the cream mixture and combine using the hand mixer set on low.
- Add one-third of the flour mixture and combine using the hand mixer set on low.
- Add the second half of the cream mixture and combine using the hand mixer set on low.
- Add the remaining one-third of the flour mixture and mix until well combined.
- Fill each of the 14 baking cups about 3/4 full with batter.
- Bake for 25 minutes in the preheated oven or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and allow to cool for 5 minutes before transferring to a wire cooling rack to cool for another 1 hour.
- Frost each individual cupcake with the vanilla buttercream frosting and garnish with a candied orange and gold stars.
ENJOY!
Recipe Notes
Leftover cupcakes can be stored in an air-tight container in the refrigerator for up to one week.
You can create a home-made piping bag for the frosting by cutting the corner off of a plastic baggie. Fill the baggie with the icing and then squeeze it out in a circular motion onto each cupcake, building upward, through the hole in the corner.
Half and half can be substituted for the heavy cream.
This recipe for Cannabis-Infused Creamsicle Cupcakes was adapted from Martha Stewart’s Orange Curd Cupcakes recipe.