Cannabis Infused Lemon Cupcakes Recipe

AuthorInfusedEats
RatingDifficultyIntermediate

Sweet and Tart Enjoy These Cannabis Infused Lemon Cupcakes for a Summertime Treat.

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Yields16 Servings

Cupcakes Ingredients
 3 cups 3 cups self-rising flour
 ½ tsp Salt
 ½ cup Infused butterat room temperature
 ½ cup unsalted butterat room temperature
 2 cups white sugar
 4 Eggsat room temperature
 1 tsp vanilla extract
 2 tbsp lemon zest
 1 cup whole milk
 2 ½ tbsp fresh lemon juicedivided
Lemon Cream Icing
 2 cups heavy creamchilled
 ¾ cup onfectioners' sugar
 1 ½ tbsp fresh lemon juice

Cupcakes Directions
1

Preheat oven to 375 degrees F (190 degrees C). Line 16 cupcake pan cups with paper liners or spray cupcake tins with cooking spray.

2

Sift the self-rising flour and salt together in a bowl. In another bowl, beat the infused butter, regular butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

3

Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.

4

Fill the prepared cupcake liners with batter 3/4 full, and bake in preheated oven until a toothpick inserted in the center comes out clean, about 15 - 20 minutes. Let the cupcakes cool in the pan for about 10 minutes before removing them to finish cooling on a rack.

Icing Directions
5

Beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes.

Ingredients

Cupcakes Ingredients
 3 cups 3 cups self-rising flour
 ½ tsp Salt
 ½ cup Infused butterat room temperature
 ½ cup unsalted butterat room temperature
 2 cups white sugar
 4 Eggsat room temperature
 1 tsp vanilla extract
 2 tbsp lemon zest
 1 cup whole milk
 2 ½ tbsp fresh lemon juicedivided
Lemon Cream Icing
 2 cups heavy creamchilled
 ¾ cup onfectioners' sugar
 1 ½ tbsp fresh lemon juice

Directions

Cupcakes Directions
1

Preheat oven to 375 degrees F (190 degrees C). Line 16 cupcake pan cups with paper liners or spray cupcake tins with cooking spray.

2

Sift the self-rising flour and salt together in a bowl. In another bowl, beat the infused butter, regular butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

3

Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.

4

Fill the prepared cupcake liners with batter 3/4 full, and bake in preheated oven until a toothpick inserted in the center comes out clean, about 15 - 20 minutes. Let the cupcakes cool in the pan for about 10 minutes before removing them to finish cooling on a rack.

Icing Directions
5

Beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes.

Cannabis Infused Lemon Cupcakes Recipe

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