Red Velvet Cupcakes Recipe with Truvía® Cane Sugar Blend
Baking has never been this smooth and easy. These moist, velvety cupcakes are full of rich, cocoa flavor. On a lighter note, they have 40% fewer calories* and 65% less sugar* than the full-sugar version. Makes 24 cupcakes.
- Serving Size: 1 frosted cupcake (86g)
Ingredients
Cupcakes
31⁄2 cups cake flour
1⁄2 cup unsweetened cocoa
2 tsp baking soda
11⁄2 tsp salt
1 cup canola oil
1 cup applesauce
11⁄8 cup Truvía® Cane Sugar Blend
3 eggs
1⁄8 cup red food coloring*
11⁄2 tsp vanilla
1 cup buttermilk
21⁄2 tsp vinegar
FROSTING
16 oz. reduced-fat cream cheese
1⁄3 cup Truvía® Cane Sugar Blend
1 tsp vanilla
1 tsp milk (optional)
Directions
Preheat oven to 350° F.
Combine flour, cocoa, baking soda and salt in large bowl.
Combine oil, applesauce and Truvía® Cane Sugar Blend in a separate large mixing bowl. Blend in eggs. Carefully add red food coloring and vanilla while mixing at low speed.
Combine the buttermilk and vinegar. Then add half of the flour mixture and half of the buttermilk mixture to the oil mixture at a time and mix just until combined.
Fill paper-lined or greased cups 3⁄4 full with batter.
Bake for 20 minutes or until a toothpick inserted into the cupcakes comes out clean.
FROSTING
Mix cream cheese and Truvía® Cane Sugar Blend at low speed for 1 minute. Add the vanilla and mix for another minute at low to medium speed or until creamy and smooth. Add 1 teaspoon of milk, if desired, for thinner spreading consistency.
Frost the cooled cupcakes.
*This recipe replaces 1 cup of oil with 1 cup of applesauce to reduce the fat and calorie content
**This cupcake has 220 calories, 13 grams fat and 8 grams of sugar per serving compared to a full fat*** cupcake made with all sugar that has 370 calories, 22 grams fat and 26 grams of sugar per serving.
