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. MORE+ LESS-

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


Reynolds™ Baking Cups


box Betty Crocker™ Super Moist™ 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


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  • 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.

Nutrition Information

No nutrition information available for this recipe
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