Strawberry Shortcake THC Cupcakes
(20 mg THC each · 12 cupcakes · 240 mg total batch)
Fluffy vanilla buttermilk cake, fresh strawberry filling, whipped mascarpone frosting, and a strawberry slice crown. Zero weed taste, pure summer nostalgia.
Decarboxylation
1.2 g flower @ 22–25 % THC (or 0.6 g good kief)
240 °F for 40 minutes in sealed mason jar → ~240 mg usable THC
Infusion
½ cup (113 g) unsalted butter + ½ tsp liquid sunflower lecithin
Melt to 170 °F → add decarbed flower → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 240 mg THC butter
Cupcake Batter
All 240 mg THC butter, melted and cooled
1¼ cups (160 g) all-purpose flour
¾ cup (150 g) granulated sugar
1½ tsp baking powder
¼ tsp salt
2 large eggs
½ cup (120 ml) buttermilk
2
1 tsp vanilla bean paste
¼ cup (60 ml) whole milk
Strawberry Filling
1½ cups fresh strawberries, finely diced
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch
Whipped Mascarpone Frosting
8 oz (225 g) mascarpone, cold
1 cup (240 ml) heavy cream, cold
⅓ cup (40 g) powdered sugar
1 tsp vanilla
Steps
1. Filling: Macerate strawberries with sugar and lemon 20 min → cook 5 min until thick → stir in cornstarch slurry → cool completely.
2. Cupcakes: Preheat 350 °F. Line 12-cup tin.
Whisk dry. Whisk eggs, buttermilk, vanilla, milk → stream in THC butter.
Fold wet into dry just until combined.
Fill liners ⅔ full → bake 16–18 min. Cool completely.
3. Core cooled cupcakes → fill with strawberry filling.
4. Frosting: Whip everything to stiff peaks (keep cold).
5. Pipe generous swirl on each cupcake → top with fresh strawberry slice.
Storage
Fridge (in covered carrier) → 4 days
Freezer (unfrosted) → 2 months
Dosing
240 mg ÷ 12 = 20 mg exact per cupcake
One cupcake = perfect summer buzz
One and a half = you’re napping in the hammock
Light, fluffy, bursting with real berries, not too sweet.
The cupcake that makes people ask “wait… these are the strong ones?”
Make them once and they’ll be requested at every birthday from now on.