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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 chopped peeled apple
- 1/2 cup unsalted butter softened
- 6 oz gluten-free cream cheese softened
- 3 1/2 tablespoons pure maple syrup
- 2 cups powdered sugar
- 1/4 cup gluten-free glazed walnuts chopped
Ingredients
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Instructions
- Heat oven to 350°F. Place Reynolds Baking Cup in each of 16 regular-size muffin cups. In a 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 a toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. In a 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 the refrigerator.
Recipe Notes
Makes 16 cupcakes
Resource~bettycrocker
— with Michele McIntyre, Angela N Hall, and Mallory Bernicky.
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