Begin by rolling a small 1/3 oz piece of orange fondant into a ball. Dust your work surface with powdered sugar/corn-starch to prevent the fondant from sticking.

Place the fondant ball onto the cutting board

Lightly push the fondant ball down into a thick disk

Using the pointy side of the skewer, make a indent in the center of the of the fondant ball

Using the wooden skewer, take the rounded end of the skewer and using the rolling motion from bottom to top make 4 indents like an X

Repeat step to make 4 more indents in between the first 4 indents

Set aside to dry while you make the cupcakes

Preheat oven to 350 degrees and line pans with cupcake liners.

In a medium bowl, combine spice cake mix and pumpkin pie spice, set aside

In a large bowl, combine pumpkin puree , eggs, applesauce, milk and vanilla extract and whisk until combined

whisk in dry ingredients into the wet ingredients until combined

Fill cupcake liners 3/4 full and bake for 22 minutes or until an inserted knife comes out clean.

Combine all ingredients into a standing mixer and mix on low speed until combined and stiff peaks form

Scoop frosting into a piping bag fitted with a star tip

Frost cooled cupcakes and sprinkle with some fall sprinkles

Place the pumpkin into the center of the frosting