Ingredients: |
Ingredients: Equipment
Oven
Muffin Tray
Muffin Liners *Optional
Large Mixing Bowl
Medium Mixing Bowl
Electric mixer
2 1/4 Cups All-Purpose Flour
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Salt
1 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Cup Cannabis Butter, softened
1 Cup White Sugar
1/3 Cup Brown Sugar
2 Eggs
3/4 Cup Cannabis Milk
1 Cup Pumpkin Puree
Cannabis-Infused Cinnamon Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/4 Cup Cannabis Butter, softened
3 Cups Confectioners' Sugar
1 Teaspoon Ground Cinnamon
1 Teaspoon Vanilla Extract
|
Directions: |
Directions:Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
Mix together the fats and sugars. The mixture should be noticeably lighter in colour. Add the add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the cannabis milk and pumpkin puree. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 cannabis butter with an electric mixer in a bowl until smooth. Beat in the confectioners’ sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing. |
This recipe for Cannabis- Infused Pumpkin Spice Cupcakes is from