Velvety Cannabis-Infused Red Velvet Cupcakes

Turn dessert into an indulgent experience with these rich, fluffy cannabis-infused red velvet cupcakes! Perfectly moist with just the right touch of cocoa and topped with a creamy, dreamy cream cheese frosting, these treats are made to impress. Whether you’re hosting friends or savoring solo, these cupcakes bring a decadent twist to classic comfort.

Sweet, smooth, and subtly infused—bake your way to bliss!

Ingredients for the Cupcakes:

• 1.5 cups sugar
• 0.5 cup cannabis butter (room temp)** We used StoneFruitz to make ours!
• 2 large eggs
• 2.33 cups cake flour
• 2 tbsp Dutch-processed cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 0.5 tsp salt
• 1 cup buttermilk
• 1.5 tbsp red food coloring (or beet juice/powder for a natural twist)
• 1 tsp vanilla extract
• 1 tsp distilled white vinegar

Cream Cheese Frosting:

• ½ cup butter (room temp)
• 8 oz cream cheese (room temp)
• 2-3 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line two muffin pans with cupcake liners.
2. Cream cannabis butter and sugar with a mixer on medium until light and fluffy (about 3 minutes).
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
5. In another bowl, mix buttermilk, vinegar, vanilla, and red food coloring.
6. Alternate adding dry and wet ingredients into the batter: start with ¼ of the dry, then ⅓ of the wet, and repeat. Don’t overmix—just combine.
7. Divide the batter into cupcake liners, filling each ½ to ¾ full. Makes 18-24 cupcakes.
8. Bake for 18-22 minutes, rotating pans at 15 minutes. Check with a toothpick—if it comes out clean, you’re good!
9. Cool cupcakes on a wire rack.
10. For frosting: Beat butter and cream cheese until smooth. Add vanilla, then powdered sugar, adjusting for taste.

Frost, bite, and savor every velvety, blissful bite.

Notes:

For a sugar substitute, we recommend Lakanto MonkFruit Baking Sugar for the same results!

For a lighter vibe, swap ¼ cup cannabis butter for ¼ cup regular butter.

If you don’t have cake flour, whisk together 3/4 cup + 2 tablespoons (105g) all-purpose flour and 2 tablespoons (14g) cornstarch for every cup needed.

Don’t have powered sugar? Take your regular sugar and give it a blend in the blender to make your own!

Need a recipe for Cannabutter? We got you covered! Check ours out here!