Pumpkin Spice Cannabis Cupcakes

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Total time: 1 hour 5 minutes

Yields: 24 cupcakes


  • 1 pkg. spice cake mix
  • 15 oz pumpkin puree
  • 3 large eggs
  • 1/3 cup CannaOil
  • 1/4 cup brewed coffee cooled to room temperature


  • 8 oz CannaButter
  • 16 oz powdered sugar about 3 1/2 cups
  • 1/2 cup whipping cream
  • pinch of salt
  • caramel sauce optional
  • pumpkin pie spice optional


  1. Prepare the Cupcakes: Preheat oven to 350°F. Place cupcake liners in 24 muffin cups. Whisk together cake mix, pumpkin, eggs, CannaOil, and coffee in a large bowl until fully combined. Divide batter evenly among muffin cups (about 1/4 cup per cup).
  2. Bake in preheated oven until a wooden toothpick inserted comes out with moist crumbs, about 20 minutes. Cool on a wire rack until completely cooled, about 30 minutes.
  3. Prepare the Frosting: Beat CannaButter with an electric mixer on medium speed until fluffy and lightened in color, about 3 minutes. With the mixer running on low speed, slowly add powdered sugar, 1/2 cup at a time, until fully combined. Slowly drizzle in whipping cream, and beat until frosting is smooth and fluffy. Add salt, and beat for 1 minute. Fill a piping bag with buttercream, and pipe onto cupcakes. Drizzle with caramel sauce and sprinkle with pumpkin pie spice, if desired.

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