Ingredients

Cupcakes

• 1 cup all-purpose flour

• 3 Tbsp unsweetened cocoa

• ¼ tsp baking powder

• 1⁄2 tsp baking soda

• 1⁄2 tsp salt

• 1⁄2 cup shortening

• 3 oz Greek plain fat-free yogurt

• 1⁄4 cup Truvia Cane Sugar Blend

• 1 egg**

• 1⁄2 cup water

• Several drops of red food coloring or, 1-2 Tbsp beet powder

• ½ tsp vanilla extract

Frosting

• 8 oz. reduced-fat cream cheese (softened)

• 3 Tbsp Truvia Cane Sugar Blend

• 1⁄2 tsp vanilla extract

Directions

Cupcakes

• 1.  

  Preheat oven to 350° F. Insert paper liners into your cupcake pan or grease the cups.

• 2.  

  Combine flour, cocoa, baking powder, baking soda, Truvia Cane Sugar Blend and salt in large bowl. Set aside.

• 3.  

  Combine shortening, yogurt, egg, water, red food coloring and vanilla extract in a mixing bowl. Mix for 1 minute.

• 4.  

  Slowly add dry ingredients into the wet ingredient mixture. Stir until well mixed, about 1 minute.

• 5.  

  Fill paper-lined or greased cups ¾ full with batter.

• 6.  

  Bake for 20 minutes or until a toothpick inserted into the cupcakes comes out clean.

• 7.  

  Let the cupcakes sit in the pan for 2 minutes, then remove to a cooling rack.

Frosting

• 8.  

  Mix softened cream cheese and Truvía® Cane Sugar Blend at low speed for 1 minute.

• 9.  

  Add the vanilla extract and mix for another minute at low to medium speed or until creamy and smooth.

• 10.  

  Frost the cooled cupcakes.

• 11.  

  Store in a sealed container.