Chai Latte Cupcakes With Cannabis Butter Cream

Easy, tasty and deadly – these Chai Latte Cupcakes With Cannabis Butter Cream will leave you drooling for more.

I love the delicious, warm chai spices in these cupcakes like cinnamon, cardamom, and ginger.

Topped with a creamy-dreamy cannabis butter cream, it’s the ultimate in decadence for your tastebuds.

Pair them with a nice hot cup of cannabis coffee and you’ll feel like a million bucks. Mmm..mmmm I can already taste them!

Don’t get me wrong here, I love chocolate everything.

But sometimes I crave something a little… extra! That’s exactly what these cupcakes are.

Inspired by my love of chai lattes, this is a throwback to autumn, but a treat in the Spring/Summer.

When you combine creamy cannabis buttercream with the sexy spices included in this recipe, you may have a new favourite edible to bake! 

What Should I Know About These Chai Latte Cupcakes?

• Easy-peasy: they are easy to make and easy to bake! The chai spice blend is warming and light – and it will add a layer of serious flavour to your cupcakes.
• Texture: so soft, fluffy, and moist – you’ll win everyone over with these fluffy-puffy pot edibles.
• Flavour: Chai might sound strange in a cupcake, but with the infusion of aromatic notes of warm spices, it’s a jolt of taste you’ll be begging to have more of.
• Baking Time: you’ll need to steep the chai tea for about 30 minutes, and then make the batter and bake it for 20. It’ll take about an hour or so.

Cannabis Is The Star Ingredient

Well.. the spices are a very close second, but cannabis butter takes the cupcake here.

Before you jump in, do you have any cannabutter at hand or ready-made? If not, you’l need to whip up a batch or two.

I always suggest whipping up a bunch of batches of weed butter and freezing them. Labelling them is also a great idea so you can be mindful of the date and time it was created.

Here’s how:

Making Cannabis Butter

Steph Van De Ven

Cannabis Butter (Cannabutter)

4.68 from 34 votes

A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 45 minutes mins

Servings: 1 Cup

Cuisine: European

Calories: 1628

Ingredients Method Video Notes

Ingredients

  

• 1/4 to 1/2 Ounce Cannabis 
• 1 cup Butter

Method

 

1. Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
2. Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
3. Grind your dry cannabis or chop it till fine.
4. Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
5. Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
6. Strain your butter through a cheesecloth.
7. Cool down
8. Now you can use the Cannabis Butter (Cannabutter)

Video

Notes

If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.

The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.

The Recipe

Steph Van De Ven

Chai Latte Cupcakes With Cannabis Butter Cream

Warm, Spicy, Fluffy and Moist Cupcakes with Cannabis Butter Cream. Yields a little over a dozen cupcakes.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Servings: 4 people +

Course: Dessert

Ingredients Equipment Method

Ingredients

  

Chai Spice

• 2 1/2 tsp ground cinnamon
• 1 1/4 tsp ground ginger
• 1 1/4 tsp ground cardamom
• 1/2 tsp ground allspice

The Cupcakes

• 1 bag chai tea
• 1/2 cup whole milk room temp
• 1 3/4 cup cake flour
• 3 tsp Chai mix (from above)
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt Himalayan if possible
• 1/2 cup cannabis butter room temp
• 1 cup granulated sugar
• 3 large egg whites room temp
• 3 tsp pure vanilla extract
• 1/2 cup sour cream room temp

Chai Spice Canna-Buttercream

• 1 1/2 cups cannabis butter room temp
• 5 cups confectioners sugar
• 2 tsp chai mix
• 1/4 cup heavy cream
• 1 pinch salt Himalayan if possible

Equipment

• Muffin tin
• Muffin tin liners or silicone liners X 2
• Large bowl & small bowl
• Standing mixer or hand mixer
• Spatula
• Measuring spoons
• Measuring cups
• Whisk

Method

 

1. Make your chai spice mix: Mix all of the chai spices together in a small bowl, and set aside.
2. Steep the tea. Bring milk to a boil on the stove. Pour over tea bag (just use a mug) and steep for 30 minutes. This chai milk is the milk you’ll use in the cupcake batter.
3. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners.
4. Make the cupcakes: Whisk the cake flour, chai spice mix, the baking powder, baking soda, and salt together. Set aside.
5. Using a handheld or stand mixer fitted with a whisk attachment, beat the cannabis butter and sugar together on high speed until smooth and creamed, about 2 minutes.

   Beat in the egg whites on high speed until combined, about 2 minutes.

   Beat in the sour cream and vanilla extract.

   On low, slowly pour and mix in the chai milk until combined. Do not overmix.
6. Pour the batter into the liners 2/3 full. 

   Bake for 20-22 minutes.

   Let them cool completeleybefore frosting them.

Frosting

1. With a handheld or stand mixer fitted with a paddle attachment, beat the cannabis butter on medium speed until creamy, about 2 minutes.

   Add confectioners’ sugar, the heavy cream, chai spice mix, vanilla extract, and a pinch of salt with the mixer running on low.
2. Frost cooled cupcakes and serve. You can use a sprinkling of the leftover chai mix, if any, and a pinch of sugar on top of each cupcake!

If you’re looking to up-level your canna-cooking game, you may want to start here.

For more recipes like this one, check out our recipe index here.

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As always, happy canna-cooking!