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

1. Heat oven to 350°F. Place Reynolds Baking Cup in each of 16 regular-size muffin cups.
2. 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.
3. Divide batter evenly among muffin cups.
4. 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.
5. 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.
6. Pipe frosting onto cooled cupcakes.
7. Top with glazed walnuts.
8. Once cooled. Consume or store in the fridge

If you found this article helpful, informative or entertaining please follow and upvote, this ensures I am able provided quality content on a regular basis.