Apple-Spice Cupcakes with Maple Cream Cheese Frosting

I don't know about you, but I am ready for a few days off from the grind of it all. Thanksgiving is definitely one of my favorite holidays and not necessarily because of the gluten-filled food on the table. In my family, Thanksgiving is all about tradition. And since I'm someone that doesn't do well with change, you can see why it would be one of my favs. From the morning "turkey trot" my Dad and I always do, to people fighting for the first taste of the turkey skin, there is something about this holiday I crave. This year will be different for me. For the first time ever, I'll be spending it away from my family with Josh's family in Wisconsin. While I know I will have moments of wondering what everyone's doing back at my parent's house, I am looking forward to starting new traditions with Josh, his family, and our future family. This year, I feel extraordinarily thankful. My family is healthy, one of my oldest and dearest friends is on the road to recovery after kicking breast cancer in the tush, and in six short months, I get to marry the love of my life. How lucky am I? God is good! So while this post has absolutely nothing to do with this recipe, they totally scream fall to me and are the perfect kick off to the holiday season. And if you are someone who isn't crazy for the traditional Thanksgiving pies, this is the perfect replacement. My mom found them on bettycrocker.com and I made a few adjustments to make them mine. On that note, I hope everyone counts their blessings and has a very Happy Thanksgiving!

Ingredients

1 box Betty Crocker® Gluten Free yellow cake mix

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

2/3 cup water

1/2 cup butter, softened

2 tsps vanilla

3 eggs

1 cup chopped peeled apple

1/2 cup unsalted butter, softened

6 oz gluten-free cream cheese, softened

5 tablespoons pure maple syrup

1/2 TBSP cinnamon

1 tsp ginger

2 cups powdered sugar

1/4 cup candied walnuts, chopped

Preparation Instructions

Heat oven to 350°F. 

Place paper 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, cinnamon and ginger; beat until smooth. 

Pipe frosting onto cooled cupcakes. Sprinkle with walnuts. Store loosely covered in refrigerator.


ps: this is being shared over at Tasty Tuesday!