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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 Jessica Walker
October 29, 2012

Ingredients

Reynolds™ Baking Cups

Cupcakes

1
box Betty Crocker™ SuperMoist™ 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

Hide Images
  • 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
  • Reynolds® is a trademark of Reynolds Consumer Products Inc.

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