Apple-Spice Cupcakes
These little yummies are gluten-free with Maple Cream Cheese Frosting and Candied Walnuts
Ingredients
  • Reynolds™ Baking Cups
  • 1 box Betty Crocker® Gluten Free yellow cake mix
  • 1teaspoon ground cinnamon
  • 1/2teaspoon ground nutmeg
  • 2/3cup water
  • 1/2cup buttersoftened
  • 2teaspoons gluten-free vanilla
  • 3 eggs
  • 1cup chopped peeled apple
  • 1/2cup unsalted buttersoftened
  • 6oz gluten-free cream cheesesoftened
  • 3 1/2tablespoons pure maple syrup
  • 2cups powdered sugar
  • 1/4cup gluten-free glazed walnutschopped
Instructions
  1. 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.
  2. 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.
  3. 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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