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.

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

Reynolds™ Baking Cups


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


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


Crumbled cooked bacon

  • 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

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.