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French Toast Cupcakes

french toast cupcakes Dessert
French Toast Cupcakes
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 24

Add cinnamon, vanilla and maple-flavored frosting to yellow cake mix for French-toast-inspired cupcakes that are perfect any time of the day.

Jessica Walker
Updated October 29, 2012
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix

Ingredients

  • Reynolds™ Baking Cups

Cupcakes

  • 1
    box Betty Crocker™ Super Moist™ 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

Steps

  • 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.

  • 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.

No nutrition information available for this recipe
  • Reynolds® is a trademark of Reynolds Consumer Products Inc.

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