This award winning recipe, concocted by Baked by the River’s Jesse Marie, combines the just the right blend of warm, sweet and earthy flavors to provide some enchanting effects for the spooky season or any time of year! Strain pairing recommendation: lean into the spicy strains for this recipe; strains with high beta-caryophyllene terpene profiles, like Jack Herer, ChemDawg, OG Kush

Equipment

• Muffin Tin
• Cupcake liners
• Saucepan
• Stand mixer (optional)

Ingredients

Salted Caramel

• ¼ cup water
• ½ cup sugar
• 2 Tbsp butter
• ¼ cup heavy cream
• 1 tsp vanilla extract
• ½ tsp sea salt

Cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin spice
• 1 cup canned pumpkin
• ½ cup granulated sugar
• ½ cup dark brown sugar
• ½ cup cannabis infused coconut oil
• 2 eggs

Cream Cheese Frosting:

• ½ cup unsalted butter (softened)
• 8 oz cream cheese (softened)
• 1 tsp vanilla extract
• ¼ tsp sea salt
• 4 cups powdered sugar (sifted after measuring)

Directions: 

1. Make the salted caramel sauce: Before starting, measure all caramel ingredients and set them aside along with a whisk, so they are available for you to quickly use. In a small/medium saucepan, add the water and granulated sugar. Heat over medium-low heat for 3-5 minutes until the sugar has dissolved. Add the butter and increase the heat to medium-high. Do not stir the mixture, swirl the sauce pan to combine the melted butter with the sugar/water. Allow the mixture to come to constant simmer or gentle boil, do not stir the mixture at all during this period. Let the mixture boil for 10-15 minutes, until the color turns to golden copper. Keep an eye on it for the entire time, the color change can happen quickly! Once it is the perfect caramel color, remove from the heat. Slowly add in the heavy cream, whisking immediately, as this will cause the caramel mixture to bubble up. Add in the vanilla extract and sea salt to taste. Allow to cool in the fridge for at least 1 hour or up to 1 week before making the cupcakes. The caramel sauce will thicken as it cools.
2. Make the cupcakes: Preheat the oven to 350 degrees fahrenheit. Line the muffin tin with cupcake liners and set aside.
3. In a medium sized bowl, whisk together the flour, pumpkin spice, baking soda and baking powder. Set aside.
4. In a large mixing bowl, mix together the pumpkin puree, sugar, brown sugar, and cannabis coconut oil on medium-high speed for about 2-3 minutes, until well combined and slightly fluffy.
5. Add in the eggs one at a time, mixing well with a spoon or spatula to combine after each addition.
6. Add the flour mixture in ½ cup at a time, folding the flour in with a spatula after each addition, until no flour pockets remain.
7. Pour the cupcake batter into the prepared cupcake liners to about ⅔ full.
8. Baked at 350 degrees fahrenheit for 18-22 minutes or until a toothpick inserted into the center of the cupcake comes out clean. 
9. Allow to cool on a wire rack for 10-15 minutes before removing from the muffin tin. Allow to cool for at least an additional 15 minutes before icing.
10. Once the cupcakes are completely cool, use a chopstick, finger or other poking tool to poke a few holes in the top of each cupcake. You want these holes to go ½ to ¾ of the way through the cupcake, but not all the way to the bottom. Fill the holes with the salted caramel sauce you made.
11. Make the cream cheese icing: Combine the room temperature butter and room temperature cream cheese to a stand mixer. Beat on medium speed until well combined. Add in the vanilla extract and the sea salt and mix until combined. With the mixer on low speed, slowly add in the powdered sugar ½ cup at a time. Once the powdered sugar is completely combined, beat the frosting mixture on high speed for 1 minute. 
12. Ice the cupcakes: Using an icing bag or ziplock bag with a hole cut in the corner, ice the cupcakes with the cream cheese frosting. Top with additional salted caramel drizzle.