Apple Spice Cupcakes

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Nutrition Facts
Apple Spice Cupcakes
Amount Per Serving
Calories 241 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 76mg 25%
Sodium 53mg 2%
Potassium 52mg 1%
Total Carbohydrates 19g 6%
Dietary Fiber 0.4g 2%
Sugars 18g
Protein 2g 4%
Vitamin A 11%
Vitamin C 1%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 40 Minutes
Cook Time 18-23 Minutes
Servings
Cupcakes
Ingredients
  • 1 Box Betty Crocker Gluten-Free Yellow Cake Mix
  • 1 Teaspoon Cinnamon
    ground
  • 1/2 Teaspoon Nutmeg
    ground
  • 2/3 Cup Water
  • 1/2 Cup Butter
    softened
  • 2 Teaspoons Vanilla Extract
  • 3 Eggs
  • 1 Cup Apple
    chopped, peeled
  • 1/2 Cup Butter
    unsalted, softened
  • 6 Ounces Cream Cheese
    softened
  • 3 1/2 Tablespoons maple syrup
  • 2 Cups powdered sugar
  • 1/4 Cup Walnuts
    glazed, chopped
Prep Time 40 Minutes
Cook Time 18-23 Minutes
Servings
Cupcakes
Ingredients
  • 1 Box Betty Crocker Gluten-Free Yellow Cake Mix
  • 1 Teaspoon Cinnamon
    ground
  • 1/2 Teaspoon Nutmeg
    ground
  • 2/3 Cup Water
  • 1/2 Cup Butter
    softened
  • 2 Teaspoons Vanilla Extract
  • 3 Eggs
  • 1 Cup Apple
    chopped, peeled
  • 1/2 Cup Butter
    unsalted, softened
  • 6 Ounces Cream Cheese
    softened
  • 3 1/2 Tablespoons maple syrup
  • 2 Cups powdered sugar
  • 1/4 Cup Walnuts
    glazed, chopped
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Apple Spice Cupcakes
Amount Per Serving
Calories 241 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 76mg 25%
Sodium 53mg 2%
Potassium 52mg 1%
Total Carbohydrates 19g 6%
Dietary Fiber 0.4g 2%
Sugars 18g
Protein 2g 4%
Vitamin A 11%
Vitamin C 1%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
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 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 center 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. Sprinkle with glazed walnuts.
  8. Store loosely covered in
  9. refrigerator.