Pumpkin Spice Cannabis 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

Frosting

• 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.