Let cool completely before frosting/filling. While cupcakes cool, mix cream cheese with powdered sugar and vanilla to create cream cheese frosting center.
Once cool, gentle cut out the middle of the cupcakes and fill with cream cheese mixture. Put tops back on (optional) and frost with 1 tbsp light whipped topping. Finish with a dash of pumpkin spice and enjoy!
Store in airtight container in the fridge for up to 4 days.
Notes
You can use any cake mix you like and the recipe should still work the same. I’ve made it with vanilla and funfetti cake mixes, and both have come out delicious!