Tropical CBD Cupcakes

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Written by | April 6th, 2020

If you’re getting the island blues this spring break, staying in and baking these cupcakes inspired by the tropics is a good fix. It’s also a great way to use that banana that turned brown and is now in the freezer. The pineapple can also be fresh, canned, or previously frozen. In Chef Stacy’s household, she tries to use everything and waste nothing. Here’s an opportunity to get a little Vitamin “sea” with your CBD! 

Tropical cupcakes by SoRSE 

YEILD: 16 cupcakes  

10mg CBD per cupcake 

 

Tropical Cupcakes 

  • 1 ½ cups all-purpose flour
  • ½ tsp. baking soda 
  • ½ tsp. salt 
  • ½ tsp. cinnamon 
  • ½ cup vegetable oil 
  • 1 cup sugar 
  • 2 eggs 
  • 5.33 grams liquid SōRSE CBD  
  • ¾ tsp. vanilla extract  
  • 6 oz. pineapple, fresh, chopped into small pieces 
  • ½ cup pecans, toasted, chopped 
  • ½ cup coconut, shredded, unsweetened 
  • 1 banana (frozen – great for old bananas kept in the freezer)   
  • *defrosted in microwave– cut off tip and squeeze like toothpaste the banana out 

  

ICING: 

  • 2 (8 oz. pkg) cream cheese, room temperature 
  • 6 ½ oz. butter, unsalted, room temperature 
  • 1 tsp. vanilla extract 
  • 1 ¼ cup confectioners sugar, sifted separately 

  

Line cupcake pan with cupcake liners. Preheat oven to 325F. 

  

Sift dry ingredients, set aside. Mix together the oil, cup, eggs, and vanilla in an electric mixer on medium speed with a paddle attachment until pale yellow and thickened (about 6 minutes). Slowly incorporate dry ingredients into wet, until just combined; do not overmix. Scrape the bowl with a spatula (even the bottom where ingredients might hide), then mix an additional 30 seconds. Stop mixer. Add the rest of fruit and nuts, then mix for another minute on speed 1. 

  

Use a #20 yellow dish scoop (or a 1.5 oz scoop) for each cupcake; make sure the scoop is evenly flat after filled. Fill 16 cupcake lined molds. Place in oven for approx. 10-12 minutes (make the cream cheese icing while cupcakes are in the oven – see below), then rotate the pan halfway. Bake another 10 minutes until the cupcakes no longer look wet on top and a finger depressed will cause the cake to just bounce back. If finger leaves an indentation, leave in a few more minutes. Take out of the oven, and before they cool fully, remove gently from pan to sit on a cooling rack. (If left in the pan, they will shrink in size.) 

  

Beat cream cheese in mixer fitted with paddle attachment until there are no lumps present (approx. 10 minutes), scrape the bowl very well, add butter, continue to mix another 5 minutes, scrape. While mixer is OFF, add the confectioners sugar; turn mixer on the lowest speed to incorporate. Add vanilla. Scrape again, mix again another 30 seconds. Wait until cupcakes are completely cooled before icing them. 

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