Apple-Spice Cupcakes with Maple Cream Cheese Frosting and Candied Walnuts (Gluten Free)

 

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

• 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.
• 2 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.
• 3 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.