How to make French toast cupcakes ？

 FRENCH TOAST CUPCAKE

Ingredients 12 (1 cupcake) servings

French Toast Cupcakes

1/2 cup brown sugar

2 tablespoons McCormick® cinnamon powder

1 1/4 cup flour

1 cup granulated sugar

1/2 cup sour cream

1/4 cup (1/2 stick) butter, melted

3 eggs

1 tbsp McCormick® all natural pure vanilla extract

1 1/2 teaspoons baking powder

Maple Cream Cheese Frosting

1 package (8 ounces) cream cheese, cold

2 tablespoons unsalted butter, softened

1/4 cup heavy cream

1 container (8 ounces) frozen whipped topping, thawed

1 1/4 teaspoons McCormick® maple extract and other natural flavors

1/8 teaspoon salt

3 tablespoons orange zest

Cinnamon candied bacon, chopped

1 Preheat oven to 350°F. For the French Toast Cupcakes, mix brown sugar and cinnamon in small bowl; set aside. Beat remaining ingredients in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes.

2 Spoon half of the batter evenly into 12 paper-lined muffin cups. Sprinkle 2 teaspoons of the brown sugar-cinnamon mixture over the batter in each cup. Spoon remaining batter evenly over top.

3 Bake 15 to 17 minutes or until toothpick inserted into center of cupcake comes out with moist crumbs. Cool in pan 5 minutes. Remove from pan; cool completely on wire rack.

4 For the Maple Cream Cheese Frosting, beat cream cheese and butter in large bowl until smooth. Add heavy cream; beat until light and fluffy. Stir in whipped topping, extract and salt; 

5     beat until stiff peaks form. Pipe or spread frosting onto cooled cupcakes. Sprinkle cupcakes with orange zest and Cinnamon Candied Bacon.