Skinny Taste Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting! "This recipe couldn't be easier, I used a box of Golden Vanilla cake mix, some canned pumpkin, pumpkin pie spice and water. No oil, butter or eggs added and the results were amazing!"
For the topping, I picked a light and creamy Swiss buttercream that was satiny smooth and had killer peanut butter flavor with a touch of salt. To get the lofty dramatic peaks, I tucked the pudgy pastry bag under my arm and swirled away, soft-serve style.