1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Cake: In a large bowl. combine cake mix (I sifted mine to remove any lumps), pumpkin pie spice, pumpkin puree, eggs, oil, eggnog an vanilla extract. Stir until smooth.

3. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.

4. Let cool.

5. Eggnog Frosting: Beat butter and cream cheese until smooth. Add cinnamon and nutmeg and beat again. Add in enough powdered sugar to make frosting stiff. (I always add 1/2 cup at a time.) Add eggnog 1 Tbsp as a time until you reach your desired consistency.

6. Pipe onto cooled cupcakes and top with sprinkles!