A delicious gluten-free Thanksgiving treat with all your favorite fall flavors - apples, cinnamon, maple syrup and nuts!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 16
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 340, Carbohydrate 43 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Cupcake, Sodium 230 mg, Sugar 29 g, TransFat 1/2 g
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