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Gluten-Free Apple Spice Cupcakes with Maple Cream Cheese Frosting and Candied Walnuts
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Prep Time:
40 minutes
Total Time:
1 hour 35 minutes
Gluten-free Thanksgiving dessert with apple, cinnamon, maple syrup, and nuts - a flavorful fall treat!
Ingredients:
  • Reynolds™ Baking Cups
  • 1 box (15 oz) 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
Instructions:
  • Preheat the oven to 350°F. Line 16 regular-size muffin cups with Reynolds Baking Cups. In a large bowl, use an electric mixer to beat together cake mix, cinnamon, nutmeg, water, 1/2 cup butter, vanilla, and eggs on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the sides occasionally. Stir in chopped apple. Divide the batter evenly among the muffin cups.
  • Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 5 minutes, then remove from the pan and place on a cooling rack to cool completely for about 30 minutes.
  • In a big bowl, use an electric mixer to beat together 1/2 cup of unsalted butter, cream cheese, and maple syrup until fluffy. Then, add powdered sugar and beat until smooth. Pipe the frosting onto the cooled cupcakes, sprinkle with glazed walnuts, and store in the refrigerator loosely covered.

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