Skip to Content
Menu

French Toast Cupcakes

  • Jump to Recipe
  • Save
By Jessica Walker
Updated Oct 29, 2012
  • Save
  • Share
  • Jump to Recipe
Add cinnamon, vanilla and maple-flavored frosting to yellow cake mix for French-toast-inspired cupcakes that are perfect any time of the day.

French Toast Cupcakes

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 24
  • Ingredients 10
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • Reynolds™ Baking Cups

Cupcakes

Frosting

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

Garnish

  • Crumbled cooked bacon

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Pipe or spread frosting on cooled cupcakes. Sprinkle tops with bacon.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

  • Reynolds® is a trademark of Reynolds Consumer Products Inc.
© 2024 ®/TM General Mills All Rights Reserved