• Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
• In a medium mixing bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
• In a large microwave-safe bowl, melt the cannabutter in the microwave. Whisk in 1 cup of sugar. The mixture will be gritty.

  Stir in egg, sour cream, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain.

  Note: The batter will be thick.
• In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together. Set aside.
• Spoon 2 tbsp of your batter into the cups, then 1 tsp of the cinnamon sugar mixture you saved in the small bowl, then layer again with 2 tbsp approx of the batter so that each cup is approximately 3/4 full. Top each cupcake with 1 more teaspoon of the cinnamon-sugar.
• Bake the cupcakes for 20 minutes or until a toothpick inserted in the center comes out clean.
• ALWAYS: Allow to cool completely before frosting.

FROSTING TIME!

• With a handheld or stand mixer fitted with a paddle or whisk attachment, beat cannabutter on high speed until smooth and creamy, about 1 minute. Add confectioners’ sugar, cream, and vanilla extract. Beat 1 Tablespoon of cinnamon into the frosting. Use the rest to sprinkl on top or simply make some more cinnamon sugar mix and sprinkle it al over!
• Pipe onto cupcakes using a piping bag, or a ziplock sandwich bag with a small hole cut in the bottom corner.

  Enjoy!