Pumpkin Snickerdoodle Cupcakes

Batter:
1 box white cake mix (Betty Crocker SuperMoist)
1 T pumpkin pie spice
1 t cinnamon
15 oz pumpkin puree
3 eggs
1/2 c. oil
1/3 c. milk
2 t vanilla

Snickerdoodle Topping:
6 T melted butter
1/4 c. sugar
1 T cinnamon

Cinnamon Sugar Cream Cheese Frosting:
1/2 c. softened butter
8 oz. softened cream cheese
1 1/2 t cinnamon
2 t vanilla
3-4 c powdered sugar

Preheat oven to 350 degrees and line pans with cupcake liners.
Sift cake mix, pumpkin pie spice, and cinnamon in bowl and set aside. In a large bowl, combine pumpkin, eggs, oil, milk, and vanilla. Stir in dry ingredients. Fill cupcake liners 3/4 full and bake about 15 min or until knife comes out clean.

Melt butter in small bowl. Combine cinnamon and sugar in another small bowl. Once cupcakes are mostly cooled, brush tops of cupcakes with butter then roll in cinnamon sugar mixture for that "snickerdoodle" look.

Beat softened butter and cream cheese. Add cinnamon and vanilla; slowly add in powdered sugar until you reach desired consistency. Add a tad of milk if it becomes too thick. Pipe onto cooled cupcakes.