Gluten Free Apple Spice Cupcakes With Maple Cream Cheese Frosting And Candied Walnuts Food

GLUTEN-FREE APPLE SPICE CUPCAKES WITH MAPLE CREAM CHEESE FROSTING AND CANDIED WALNUTS

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.

AUTUMN APPLE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• For cupcakes: Position rack in the middle of the oven-- preheat to 350* (F).
• Line 12 medium muffin tins with paper lining.
• Put grated apple in small bowl and stir with brandy.
• Put flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves in large mixing bowl.
• Mix on low speed to combine ingredients.
• Mix in eggs, oil, vanilla, and apple mixture.
• Divide the batter between the 12 muffin tins, about 3 Tbsp.
• batter each.
• Bake 23-25 minutes, or until toothpick comes out clean.
• **Turnmuffin tins about 12 minutes into baking time to ensure cupcakes bake evenly** Cool cupcakes 5 minutes in pan.
• Transfer to wire rack and cool completely.
• For frosting: Put butter, cream cheese, and vanilla in mixing bowl; beat on medium speed for about 1 minute until mixture is blended and smooth.
• Decrease the speed to low, and gradually beat in powdered sugar.
• Beat until frosting is smooth.
• Spread frosting over cooled cupcakes.

PUMPKIN SPICE CUPCAKES WITH CINNAMON-MAPLE CREAM CHEESE FROSTING

Steps:

• CUPCAKES: Preheat oven to 350 degrees. Grease 24 standard muffin cups.
• Whisk together cake mix, sugar, cinnamon, nutmeg, and pumpkin pie spice in large bowl.
• Add the eggs, applesauce, and pumpkin and beat with an electric mixer until thoroughly combined.
• Pour batter into muffin cups, filling them about 3/4 full.
• Bake for 20-25 minutes or until toothpick inserted into center comes out clean.
• Transfer cupcakes to wire rack and let cool completely before spreading with frosting.
• FROSTING: Make sure the butter & cream cheese are SOFT. Beat the butter in bowl with electric mixer until light and fluffy. Add the cream cheese and beat together until well blended.
• Add the maple syrup and cinnamon. Mix until well combined.
• Gradually add the powdered sugar, beating until light and fluffy, and frosting consistency is formed. **If frosting is too thick for your liking, you can add 1 tablespoon of milk at a time until it reaches the desired consistency.**.
• Spread frosting evenly over cupcakes and Enjoy!

APPLE SPICE CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Line muffin tin with papers or grease.
• Sift dry ingredients together.
• Cream butter and sugar until light.
• Add eggs one at a time, add vanilla.
• Alternate the flour and apple juice into the creamed mixture until well combined.
• Fold in the shredded apple.
• Pour batter into muffin tin and bake 25 minutes or until toothpick comes out clean. Let cool before frosting.

MAPLE CUPCAKES WITH MAPLE CREAM CHEESE FROSTING - BAKED

Steps:

• Make the Maple Cupcakes: Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
• In a medium bowl, sift together the flour, baking powder, and salt.
• In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening until ribbonlike. Turn the mixer to low and stream in the maple syrup. Increase the speed to medium-high and beat until the mixture is nearly uniform in color, about 3 minutes.
• Add the egg yolks and egg, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl. Add half of the flour mixture and mix on low speed until incorporated. Stream in the milk. Stop the mixer, add the rest of the flour, then turn the mixer on until just combined. Scrape down the sides and bottom of the bowl and fold in the walnuts.
• Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Note: These cupcakes take longer to bake than traditional cupcakes due to the maple syrup.
• Allow the cupcakes to cool for 15 minutes in the cupcake pan, then turn them out onto wire racks to cool completely.
• Make the Cream Cheese Maple Frosting: In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter until it is completely smooth. Add the cream cheese and beat until combined.
• Add the sugar and the maple syrup and beat until smooth. Be careful not to overbeat the frosting or it will lose structure. (At this point, if you want to, you can tightly cover the frosting and refrigerate it for a day. Let it soften at room temperature before using.).
• Assemble the Cupcakes: There are many ways to frost a cupcake. If you have a pastry bag, simply fit with the largest tip, fill the bag with frosting, and pipe enough to cover the cupcake in a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.
• Refrigerate any leftover cupcakes in an airtight container for up to 3 days. Bring cupcakes to room temperature before serving.