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Peppermint Mini Bunt Cakes

Peppermint Mini Bundt Cakes

Mini vanilla bundt cakes filled with gooey pockets of peppermint and covered in a minty glaze.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 390kcal



    For the Mini Bundts:

    • 1/2 tablespoon vanilla
    • 1/8 teaspoon salt
    • 1/3 cup crushed candy cane
    • 2/3 whole milk
    • 3/4 cups granulated sugar
    • 1/3 cup unsalted butter room temp
    • 1/4 cup sour cream
    • 3 egg whites
    • 1 1/4 cups all purpose flour
    • 2 tsp baking powder

    For the Glaze:

    • 1 cup confectioners sugar sifted
    • 3 tablespoons whole milk
    • ½ teaspoon peppermint oil



      For the Mini Bundts:

      • Preheat to 360 degrees F. Grease and flour a mini bundt pan. Sift flour, salt and baking powder in a bowl, whisk and set aside.
      • In a stand mixer fitted with a paddle attachment, cream the butter, then mix in sugar.
      • Add in vanilla and sour cream. Mix until creamy.
      • Mix in egg whites slowly, then mix on medium until combined.
      • Alternate adding milk and flour mixture, beating  until batter is just combined.
      • Fold in crushed candy cane. Do not overmix.
      • Spoon batter into bundt pan
        Candy Cane Mini Bundts
      • Bake for 20-25 minutes.
      • Let cool.

      For the Glaze:

      • Sift confectioners sugar into a bowl.
      • Add milk and peppermint and mix.

      For the Assembly:

      • Transfer glaze to a piping bag.
      • Drizzle glaze over bundts
        Candy Cane Mini Bundts
      • Sprinkle with crushed candy cane
        Candy Cane Mini Bundts


      Serving: 1bundt | Calories: 390kcal | Carbohydrates: 58g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 370mg | Potassium: 97.2mg | Sugar: 40g | Vitamin A: 1200IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg