Pumpkin Spice Cupcakes with Nutmeg Cream Topping

Vegetable Oil Spray

CUPCAKES
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