Cannabis infused Pumpkin cupcakes are a delicious, unique & fun way to liven up your holiday parties
The recipe calls for cannabutter and cannamilk – canna milk can be substituted for condensed milk –
Find our Cannbis Infused Milk on the link below this recipe.
Ingredients for the cupcakes:
- 2 ¼ cups of all-purpose flour
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- ½ teaspoon of ground ginger
- ½ teaspoon of ground allspice
- ½ teaspoon of salt
- 1 tablespoon of baking powder
- ½ teaspoon of baking soda
- ½ cup of softened cannabutter
- 1 cup of white sugar
- ⅓ cup of brown sugar
- Two eggs
- ¾ cup of cannabis or plain condensed milk
- 1 cup of pumpkin puree
Ingredients for cannabis cream cheese frosting:
- One 8 ounce package of softened cream cheese
- ¼ cup of softened cannabis butter
- Three cups of powdered sugar
- 1 teaspoon of ground cinnamon
- 1 teaspoon of vanilla extract
Instructions:
- Preheat the oven to 375 degrees F.
- Grease 24 muffin cups or line a muffin tin with paper liners.
- Sift together the cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder and baking soda, and set aside.
- Mix together the cannabutter and white and brown sugar until well combined.
- Add the eggs into the butter and sugar mixture one at a time, blending well.
- Stir in the cannabis milk and pumpkin puree, then stir in the flour mixture.
- Mix together into incorporated, then pour the batter into the muffin cups.
- Bake until the tops are golden and springy when pressed — about 25 minutes.
- While the muffins are cooling, beat the cream cheese and ¼ cup of cannabutter in a mixer until smooth.
- Beat in the powdered sugar a little bit at a time until blended.
- Add vanilla extract and ground cinnamon — beat together until the mixture has a fluffy consistency.
- Frost the cooled muffins and enjoy!
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