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French Toast Cupcakes

Blogger Jessica Walker from Lil' Miss Bossy puts the delicious flavors of breakfast into a dessert treat with this tasty French Toast Cupcakes recipe.

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  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 24

Ingredients

Reynolds™ Baking Cups

Cupcakes

1
box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2
teaspoon ground cinnamon
1
teaspoon vanilla

Frosting

1/3
cup butter, softened
3
cups powdered sugar
3
tablespoons milk
1
teaspoon maple extract

Garnish

Crumbled cooked bacon

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Place Reynolds Baking Cups in each of 24 regular-size muffin cups. Make, bake and cool cake mix as directed on box for cupcakes, using water, oil and eggs, and adding cinnamon and vanilla.
  • 2 In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Gradually beat in milk and maple extract on medium speed until fluffy.
  • 3 Pipe or spread frosting on cooled cupcakes. Sprinkle tops with bacon.

EXPERT TIPS

Expert Tips

Reynolds StayBrite Baking Cups are fashion-inspired designs that won’t fade during baking.

Instead of cooking and crumbling a couple slices of bacon, you can use cooked real bacon bits or pieces purchased in a jar at the supermarket.

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View Full Nutrition Information

Reynolds® is a trademark of Reynolds Consumer Products Inc.

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© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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