INGREDIENTS
Cupcake -
1
pkg white or french vanilla cake mix
1/3 cup
canola oil
2
eggs
1 cup
pumpkin puree
1/4 tsp
nutmeg
1/2 tsp
cinnamon
1 cup
milk
1 13.4 ounce can
of Dulce de Leche (I used Netle La Lechera)
Frosting -
1 cup
heavy cream
2
pkgs of cream cheese, room temperature
1 1/2 cups
powdered sugar
1 tsp
vanilla