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

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!

Prep Time

40

Minutes

Total Time

1:35

Hr:Mins

Makes

16

cupcakes

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.
Makes 16 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 340
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 10g,
    • Trans Fat 1/2g),
  • Cholesterol 80mg;
  • Sodium 230mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 0g,
    • Sugars 29g),
  • Protein 2g;
Percent Daily Value*:
    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:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.