Select Page

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


  • 14 Baking cups
  • 2 Large mixing bowls
  • Whisk
  • Electric Hand mixer


  • 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)
photo of a cannabis-infused creamsicle cupcake made using this recipe


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Whisk the flour, baking powder, baking soda, and salt together in a mixing bowl. Set aside. 
  3. Combine the cream, orange juice, orange extract, and vanilla extract into a liquid measuring cup. Set aside.
  4. 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. 
  5. Add one of the eggs and blend until well combined. Then do the same for the second egg.
  6. Add one-third of the flour mixture and combine using the hand mixer set on low.
  7. Add one-half of the cream mixture and combine using the hand mixer set on low. 
  8. Add one-third of the flour mixture and combine using the hand mixer set on low.
  9. Add the second half of the cream mixture and combine using the hand mixer set on low.
  10. Add the remaining one-third of the flour mixture and mix until well combined.
  11. Fill each of the 14 baking cups about 3/4 full with batter.
  12. Bake for 25 minutes in the preheated oven or until a toothpick inserted into the center comes out clean.
  13. 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.
  14. Frost each individual cupcake with the vanilla buttercream frosting and garnish with a candied orange and gold stars.


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.

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Share This