AuthorMy Edibles ChefCategory, DifficultyBeginner

Tangy lemon cannabis-infused cupcakes, swirls of raspberry jam buttercream, topped with fresh raspberries. These budcakes are literally summer wrapped in a cute cupcake liner!

Raspberry Lemon Budcakes

Yields1 Serving
Prep Time45 minsCook Time15 minsTotal Time1 hr

Lemon Cupcake Batter
 2 cups all-purpose flour
 1 ¼ cups sugar
 1 tbsp baking powder
 ½ tsp salt
 1 cup milk
 ¼ cup vegetable oil
 ¼ cup canna-oil
 2 eggs
 1 tsp vanilla extract
 ¼ tsp lemon extract
 zest from 1 lemon
Raspberry Jam Buttercream
 ½ cup butter, room temperature
 3 cups icing sugar
 ¼ cup raspberry jam
 fresh raspberries

Lemon Cupcake Batter
1

Preheat the oven to 350°F/175°C. Line a cupcake pan with cupcake liners.

2

In a medium bowl blend the flour, sugar, baking powder & salt together.

3

In a separate bowl add the milk, vegetable oil, canna-oil, eggs, vanilla extract, lemon extract & lemon zest. Whisk together well.

4

Whisk the liquid ingredients into the dry ingredients.

5

Use a muffin scoop to evenly portion the batter into the cupcake liners. Bake for 15 to 20 minutes.

6

Once a toothpick inserted into the middle of a cupcake comes out clean, remove the cupcakes from the oven. Allow them to cool completely.

Raspberry Jam Buttercream
7

Beat the butter, icing sugar & raspberry jam until fluffy.

8

Put the raspberry buttercream into a piping bag with a star tip. Pipe the icing on each cupcake & top with a fresh raspberry.

Ingredients

Lemon Cupcake Batter
 2 cups all-purpose flour
 1 ¼ cups sugar
 1 tbsp baking powder
 ½ tsp salt
 1 cup milk
 ¼ cup vegetable oil
 ¼ cup canna-oil
 2 eggs
 1 tsp vanilla extract
 ¼ tsp lemon extract
 zest from 1 lemon
Raspberry Jam Buttercream
 ½ cup butter, room temperature
 3 cups icing sugar
 ¼ cup raspberry jam
 fresh raspberries

Directions

Lemon Cupcake Batter
1

Preheat the oven to 350°F/175°C. Line a cupcake pan with cupcake liners.

2

In a medium bowl blend the flour, sugar, baking powder & salt together.

3

In a separate bowl add the milk, vegetable oil, canna-oil, eggs, vanilla extract, lemon extract & lemon zest. Whisk together well.

4

Whisk the liquid ingredients into the dry ingredients.

5

Use a muffin scoop to evenly portion the batter into the cupcake liners. Bake for 15 to 20 minutes.

6

Once a toothpick inserted into the middle of a cupcake comes out clean, remove the cupcakes from the oven. Allow them to cool completely.

Raspberry Jam Buttercream
7

Beat the butter, icing sugar & raspberry jam until fluffy.

8

Put the raspberry buttercream into a piping bag with a star tip. Pipe the icing on each cupcake & top with a fresh raspberry.

Raspberry Lemon Budcakes

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