In a large bowl, combine the cake mix, oil, eggs, pumpkin, nutmeg, cinnamon, and milk. Blend with a hand mixer for 2 minutes until well blended.

Line 24 muffin cup and fill each cup 2/3 full. Bake at 350 for 10-12 minutes. Let cupcakes cool.

When the cupcakes are cooled, using an apple corer or knife, cut out a 3/4 inch round plug from the center of each cupcake creating a pocket in each cupcake. Reserve the plugs in a bowl, you’ll need them.

Place dulce de leche in a ziploc freezer bag. Snip of a corner of the bag with scissors and pipe it into the pockets, filling the pockets of each cupcake.

Take the cake plugs you reserved and place the plug on top of each pocket to seal it off.

In a large bowl, beat the cup of whipping cream with a hand mixer until firm peaks form.

In another large bowl, beat the cheese, sugar and vanilla together with a hand mixer until smooth and fluffy.

Now add the whipped cream to the cheese mixture and quickly beat together just until combined. Do not over beat.

Pipe frosting on top of cupcakes. Store cupcakes in fridge.