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

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.