Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream

INGREDIENTS

2 cups

(about half a box) of Spice Cake Mix (I used Duncan Hines Signature.)

1/2 cup

pumpkin puree

egg

1/3 cup

water

1 tbsp

canola oil

1 stick

unsalted butter, softened

1/4 cup

Biscoff (aka, cookie butter)

2 oz

marshmallow fluff or creme

1 cup

powdered sugar