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French Toast Cupcakes

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French Toast Cupcakes
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 24
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Add cinnamon, vanilla and maple-flavored frosting to yellow cake mix for French-toast-inspired cupcakes that are perfect any time of the day.
By Jessica Walker
Updated Oct 29, 2012

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Reynolds StayBrite Baking Cups are fashion-inspired designs that won’t fade during baking.
  • tip 2
    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

Nutrition Facts are not available for this recipe
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