Candy cane mini cupcakes

These candy cane mini cupcakes are pure holiday magic in a two-bite package. A light, fluffy vanilla or chocolate base gets topped with a creamy peppermint frosting and a sprinkle of crushed candy cane — festive, fun, and completely impossible to stop at one. The mini size makes them perfect for holiday cookie trays, office parties, or school events where you want to bring something that stands out without hours of work. They always go fast, so consider making a double batch.

Swap: Use reduced-fat cream cheese in the frosting for a lighter version that still pipes beautifully.
Make-ahead: Bake the cupcake bases up to 2 days ahead; frost and add candy cane topping the day of serving.
Storage: Store frosted cupcakes in a single layer in the fridge for up to 3 days; bring to room temperature before serving.
Variation: Use a chocolate cake base instead of vanilla for a peppermint patty-inspired cupcake.
Serving: Arrange on a tiered holiday tray with other mini treats for a festive dessert spread at holiday parties.

I am attending a holiday party tonight with my closest friends, and I wanted to take a sweet treat. Here is a simple recipe to add some sweetness to the food table at your next holiday party. Mini cupcakes are always a hit and these festive ones are full of Christmas cheer and a little bit of candy cane too. 😉 Using a white cake mix and a few added ingredients you can whip these up fairly quick. 1 cupcake is only 1 weight watcher point. So yes you can even have 2! I know I plan on it. 🙂

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