In large bowl, beat butter and sugar with electric mixer until well combined, scraping down bottom and sides of bowl as necessary. Add juice, cinnamon and nutmeg; beat until light and fluffy. Cut a small 3/4 in. hole in top of each cake, being careful not to cut all the way to the bottom. Spoon or pipe filling into cakes. Position cakes on a cooling grid set on a cookie sheet. Freeze for 15-20 minutes.