French Toast Cupcakes Recipe

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

Preparation

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.

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.

Pipe or spread frosting on cooled cupcakes. Sprinkle tops with bacon.

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