French Toast Cupcakes
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By
Jessica Walker
Updated Oct 29, 2012
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
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- Prep Time 15 min
- Total 1 hr 15 min
- Servings 24
- Ingredients 10
Ingredients
- Reynolds™ Baking Cups
Cupcakes
- 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
Frosting
- 1/3 cup butter, softened
- 3 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon maple extract
Garnish
- Crumbled cooked bacon
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Pipe 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
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