Easy Pumpkin Pie Cupcakes
Whipped Cream Frosting
In a large saucepan bring about 1 inch water to boiling over high heat. Meanwhile, in a 1 cup heatproof glass measuring cup combine 1 tablespoon cold water and 1/2 teaspoon unflavored gelatin. Let stand 2 minutes. Place measuring cup in the saucepan of boiling water. Cook and stir about 1 minute or until the gelatin is completely dissolved. Remove measuring cup from water; set aside. Cool for 5 minutes. In a chilled large mixing bowl beat 1 cup heavy cream and 2 tablespoons sugar with the chilled beaters of an electric mixer on medium speed while gradually drizzling the gelatin mixture over the cream mixture. Continue beating the cream mixture until stiff peaks form (tips stand straight).
Preheat oven to 350°F. Line twenty-four 2 1/2-inch muffin cups with paper bake cups. Prepare 1 package 2-layer-size yellow cake mix according to package directions, except use 3/4 cup water and 1/3 cup vegetable oil. Stir in 1 cup canned pumpkin, 1/2 cup sour cream and 1 teaspoons pumpkin pie spice into batter. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.