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

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

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

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.2Bake 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.
2. 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.

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Article source:  http://www.bettycrocker.com/recipes/gluten-free-apple-spice-cupcakes-with-maple-cream-cheese-frosting-and-candied-walnuts/5dd9415f-fb72-4563-b5f0-3b610dc454f4