Pumpkin Spice Cupcakes with Nutmeg Cream Topping
Vegetable Oil Spray
18.25-ounce box spice cake mix
1 cup canned pumpkin (not pumpkin pie filling)
1 cup unsweetened apple juice
Egg substitute equivalent to 2 large eggs,
Whites of 2 large eggs
1 teaspoon vanilla, butter, and nut flavoring or vanilla extract
NUTMEG CREAM TOPPING
8-ounce container frozen nonfat whipped topping, thawed
2 teaspoons ground nutmeg
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.
Makes 24 cupcakes