I’m a firm believer that cream cheese frosting makes everything better. I mean, the red velvet cupcakes were already good, but CREAM CHEESE FROSTING IS LIFE. I made these for Valentine’s day, but honestly, red velvet cupcakes are always a classic!
Cannabis Red Velvet Cupcakes with Cream Cheese Frosting
Equipment
- Oven
- Muffin tin
Ingredients
For the cupcakes
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons cocoa powder
- 1/2 cup unsalted butter melted
- 1 1/2 tablespoons cannabis butter melted
- 1 cup milk
- 2 large eggs
- 1-2 tablespoons red food coloring
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
For the cream cheese frosting
- 8 ounces cream cheese at room temperature
- 1/2 cup butter softened
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees Line 24 muffin cups with paper cupcake liners.
- In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder.
- In a large bowl beat together the melted butter and cannabis butter, milk, eggs, food coloring, vinegar, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, and mix just until just combined.
- Fill each muffin cup to about 2/3 full and bake until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Cool completely before frosting.
- For the frosting, beat together cream cheese, butter, and vanilla extract until well combined. Beat in powdered sugar one cup at a time and beat until frosting is light and fluffy.
- Spread icing over completely cooled cupcakes, and enjoy!