Instructions

1. Put approximately 30 Nilla Wafers in a large plastic bag.  Crush them with a rolling pin. You want a coarse crush - not too fine.  That is why we didn't crush them in a food processor.
2. Melt the butter in the microwave and then add the butter and the sugar into the bag.
3. Mix thoroughly until the Nilla Wafers are coated with the butter.
4. Add a heaping tablespoon of the Nilla Wafer mixture to each cupcake liner.
5. Use a spoon or your fingers to firmly press down the Nilla Wafer mixture into the bottom of the cupcake liner.  You want the crust to take up about 1/4 of the liner.
6. The cake layer of our Pumpkin Pie Cupcakes was made with Pillsbury Perfectly Pumpkin Cake mix.  Make up the cake batter as instructed on the cake box with the following additions: (1 teaspoon of Cinnamon, 1/2 teaspoon of Pumpkin Pie Spice, 6 drips of Orange food coloring)
7. Fill the cupcake liner with the cake batter until it is 3/4 full (as shown above.)
8. Bake the cupcakes as you normally would, 15-20 minutes in a 350-degree oven.
9. Top your Pumpkin Pie Cupcakes with our super delicious Best Whipped Cream Frosting.