Apple-Spice Cupcakes with Maple Cream Cheese Frosting & Candied Walnuts - Gluten Free
By post618mick
Yum! You'll find the awesome flavors of Fall - apples, maple syrup and nuts in these delicious gluten free Apple-Spice Cupcakes.
Ingredients
- Reynolds™ Baking Cups
- 1 box Betty Crocker® Gluten Free yellow cake mix
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2/3 cup water
- 1/2 cup butter, softened
- 2 teaspoons gluten-free vanilla
- 3 eggs
- 1 cup peeled apple, chopped
- 1/2 cup unsalted butter, softened
- 6 ounces gluten-free cream cheese, softened
- 3 1/2 tablespoons pure maple syrup
- 2 cups powdered sugar
- 1/4 cup gluten-free glazed walnuts, chopped
Details
Servings 16
Preparation time 40mins
Cooking time 95mins
Adapted from bettycrocker.com
Preparation
Step 1
Heat oven to 350°F. Place Reynolds Baking Cup in each of 16 regular-size muffin cups.
In large bowl, beat cake mix, cinnamon, nutmeg, water, 1/2 cup butter, the vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped apple. Divide batter evenly among muffin cups.
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
In large bowl, beat 1/2 cup unsalted butter, cream cheese and maple syrup with electric mixer on medium speed until fluffy. Add powdered sugar; beat until smooth. Pipe frosting onto cooled cupcakes. Sprinkle with glazed walnuts. Store loosely covered in refrigerator.
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