French Toast Cupcakes

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

Minutes

Total Time

1:15

Hr:Mins

Makes

24

cupcakes

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
  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.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)