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

A delicious gluten-free Thanksgiving treat with all your favorite fall flavors - apples, cinnamon, maple syrup and nuts!

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( 12 Ratings)

12 Ratings

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3 Stars 33%

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Member Reviews ( 10 )

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Prep Time 40 min
Total Time 1 hr 35 min
Servings 16

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

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Directions

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.

EXPERT TIPS

Expert Tips

Reynolds StayBrite Baking Cups are fashion-inspired designs that won’t fade during baking.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 340
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 10g, 10% Trans Fat 1/2g 1/2% ),
Cholesterol: 80mg; 80%;
Sodium: 230mg; 230%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 0g 0% Sugars 29g 29% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 0%;

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 10 Reviews View All

Posted 12/18/2012 3:29:37 PM REPORT ABUSE coolmom627 said:

Rating:

To answer the question, "Just WHAT in Vanilla is considered Gluten?" I know the answer, but googled it anyway. It all depends on the type of alcohol that is used and if it contains caramel color, both of which may contain some form of grain in their processing. Someone posted on the celiac.com's G-free forum that, "all of McCormick flavor extracts are safe because they use synthetically derived alcohol." I would ere on the side of caution and call the company directly to make sure. I plan on making these cupcakes for my mom for Christmas because she is gluten intolerant.

This reply was: Helpful Inspiring

Posted 11/16/2012 3:27:17 PM REPORT ABUSE I_AM_PAM_10 said:

Rating:

For those asking if you can use regular ingredients...A GF cake mix only makes a 8 or 9" cake (single layer). If you use a regular cake mix, you'll have too much mix. I haven't made these, but I've made other GF items with the Betty Crocker GF mix and with personal additives (more chocolate, applesauce, sour cream, etc., it makes for delicious baked items...and I am not a GF person. I sell cakes.

This reply was: Helpful Inspiring