• Print
  • Save
  • Pinterest
  • Email
  • Facebook

French Toast Cupcakes

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.
By Jessica Walker
Updated October 29, 2012


  • Reynolds™ Baking Cups


  • 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


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


  • 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.

  • 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.
© 2021 ®/TM General Mills All Rights Reserved