Pumpkin Spice Cupcakes With Nutmeg Cream Topping (3 Pts)

Ingredients

Vegetable Oil Spray
CUPCAKES
1 box spice cake mix 18.25 ounce
1 cup canned pumpkin not pumpkin pie filling
1 cup unsweetened apple juice
Egg substitute equivalent to 2 large eggs
OR 2 large egg Whites of 2 large eggs
1 teaspoon vanilla butter and nut flavoring
OR vanilla extract
NUTMEG CREAM TOPPING
1 container frozen nonfat whipped topping 8 ounce thawed
2 teaspoons ground nutmeg

Method

Makes 24 Servings (cupcakes)

Preheat oven to 350 degrees F. Spray two 12-cup non-stick muffin tins with vegetable oil spray.

In a large mixing bowl, combine cupcake ingredients. Using electric mixer, beat on low speed for 30 seconds, scraping sides with rubber scraper. Increase to medium speed and beat for 2 minutes, scraping sides.

Fill muffin cups with equal amounts of batter. Bake for 20 minutes, or until a toothpick inserted in center of muffins comes out clean. Let cool on cooling racks for 15 minutes; remove cupcakes from muffin tins and let cool completely. Meanwhile, put whipped topping in a medium bowl. Using a rubber scraper, gently fold nutmeg into whipped topping. Cover and refrigerate until ready to use. When cupcakes are completely cool, frost with chilled topping.This recipe uses a mix as its base, so it's great when you're in a hurry. Keep some low-fat cupcakes in the freezer for a quick sweet-tooth fix or after-school snack.

Yield

24 Servings