Delicious Gluten Free Apple & Cinnamon Cupcakes

Today's recipe is a modern twist on the classic cupcake. Cinnamon seems to be one of the in-trend flavours at the moment and it compliments the apple here brilliantly. These delicious cupcakes can be made in a little under an hour and the best part is they are gluten free, so even more people can enjoy them.

Prep Time 40 Minutes
Cook Time 18-23 Minutes
Servings 16 Cupcakes

Ingredients

1 Box Betty Crocker Gluten-Free Yellow Cake Mix
1Teaspoon Cinnamon ground
½ Teaspoon Nutmeg ground
2/3 Cup Water
½ Cup Butter softened
2 Teaspoons Vanilla Extract
3 Eggs
1 Cup Apple chopped peeled
½ Cup Butter unsalted softened
6 Ounces Cream Cheese softened
3 ½ Tablespoons Maple Syrup
2 Cups Powdered Sugar
¼ Cup Walnuts glazed

Instructions

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 for 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 centre 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.
Top with glazed walnuts.
Once cooled. Consume or store in the fridge

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