Mini Peppermint Cupcakes - 6 Ingredients, Low Sugar

 




Friends, tis the season to bake for the holidays and savor all the flavors of the season. Sipping peppermint mochas, crunching down on candy canes and breathing in deeply all the piney goodness at a Christmas tree farm is a great way to start. Aah all these things are so great aren't they? Sometimes an easy recipe is just what's needed at this time of year. I'm so excited to share this one.

During a recent trip to Trader Joe's I spotted their Peppermint Loaf & Baking Mix. I had a hunch that the mix would be a great canvas for a low sugar, healthier mini cupcake so I decided to pick up a box. That hunch turned out to be correct. These little babies came out so delicious! They remind me of Baked By Melissa's Mini Mint Cupcakes. YUM. 

They only need 6 ingredients, require just a bowl and spoon to mix up and keep remarkably well, if they last that long. They didn't last around here but such is life. I solved that problem by baking up another batch. 

I highly recommend storing these in the fridge because these little chilled gems just hit differently while still cold. They're such a refreshing after dinner treat.  

PS - they can be frozen. 

6 INGREDIENTS FOR THIS RECIPE

  • Trader Joe's Peppermint Loaf & Baking Mix
  • Egg whites
  • Pumpkin Puree
  • Mint Extract
  • Whipped Fluffy White Frosting
  • 2 Mini Candycanes

RECIPE
23 servings
55 cals | 1.2F | 10.2C | 2.7 sugar | .8 P

CAKE BATTER
1 1/4 cups (195g) Trader Joe's Peppermint Loaf & Baking Mix
1/4 cup liquid egg whites
1/2 cup (130g) pumpkin puree
2 mini candy canes, crushed

FROSTING
1 cup Whipped Fluffy White Frosting
1/8-1/4 teaspoon peppermint extract

  1. Preheat oven to 400F.
  2. Spray 23 cups of mini muffin pan with nonstick cooking spray or line with paper liners.
  3. In a medium bowl mix together cake mix, egg whites and pumpkin puree.
  4. Fill 23 mini muffin cups with cake batter. 
  5. Bake for 8-10 minutes or until toothpick inserted in center comes out clean.
  6. Cool in pan for 5 minutes. Remove from pan and allow to cool completely on wire rack.
  7. Combine frosting with 1/8 tsp - 1/4 tsp peppermint extract. Start with 1/8 tsp and taste. Add more if desired. Frost cupcakes and decorate with crushed candy canes.

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