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French Toast Cupcakes
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Prep Time:
15 minutes
Total Time:
1 hour 15 minutes
Elevate yellow cupcakes with cinnamon-vanilla maple frosting for a decadent French toast twist.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 350°F. Line 24 regular-size muffin cups with Reynolds Baking Cups. Prepare cupcake batter according to box instructions with water, oil, eggs, cinnamon, and vanilla. Bake as directed and let cool.
  • In a medium bowl, mix butter and powdered sugar with an electric mixer until combined. Gradually add milk and maple extract, then continue to mix until fluffy.
  • Frost the cooled cupcakes generously and top with a savory sprinkle of crispy bacon bits.

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