Summary
U nlock the transformative potential of cannabis in your kitchen with this luscious Cannabis-Infused Pumpkin Spice Cupcakes recipe. It begins with a step by hand-decarboxylating cannabis, then infusing it into butter, which lays the foundation for these moist, spiced cupcakes that carry notes of cinnamon, nutmeg, and ginger. A silky coffee cream cheese frosting, laced with potent yet subtle flavors of espresso, adds an element of surprise. Cool before frosting and enjoy responsibly, savoring the full spectrum of tastes. Leftovers, if any, keep well in an airtight container for up to 5 days. Remember, the key to enjoying cannabis-infused treats lies in pacing and patience. Establish your tolerance levels to avoid overconsumption. Happy baking!
Ingredients
½ cup unsalted butter
2 tablespoons cannabis (finely ground)
1 ⅓ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¾ cup pumpkin puree (not pumpkin pie filling)
½ cup granulated sugar
½ cup brown sugar (packed)
2 large eggs
½ cup cannabis-infused butter (melted)
¼ cup milk
1 teaspoon vanilla extract
8 ounces cream cheese (softened)
¼ cup unsalted butter (softened)
2 tablespoons espresso or strong brewed coffee (cooled)
1 teaspoon vanilla extract
4 cups powdered sugar (sifted)
Steps
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Preparing the Cannabis-Infused Butter: Start by decarboxylating your cannabis to activate the THC/CBD, spreading it on a baking sheet, and baking at 245°F (118°C) for 30-40 minutes. This crucial step ensures the effectiveness of your infused butter. Melt the butter in a saucepan over low heat, then stir in the decarboxylated cannabis. Simmer gently for about 45 minutes to an hour, avoiding boiling. Strain the butter through a cheesecloth to remove solids. Allow it to cool to room temperature before use.
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Making the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. In a large bowl, beat together the pumpkin puree, granulated sugar, brown sugar, eggs, melted cannabis-infused butter, milk, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Baking: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
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Preparing the Coffee Cream Cheese Frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy. Mix in the espresso or coffee and vanilla extract. Gradually add the powdered sugar, beating until the frosting is smooth and spreadable.
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Decorating: Once the cupcakes are completely cooled, frost them with the coffee cream cheese frosting using a piping bag and tip for a professional look, or simply spread the frosting on with a knife. Optionally, sprinkle a little pumpkin spice or cinnamon on top for decoration.
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Serving and Enjoying: Serve the cupcakes at room temperature for the best flavor and texture. Remember to enjoy these treats responsibly, especially with the cannabis infusion. Start with one cupcake and wait to see how you feel before having more.
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Storage: Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best taste.