Truvia Pumpkin CupcakesTruvia Pumpkin Cupcakes
Truvia Pumpkin Cupcakes
Truvia Pumpkin Cupcakes
Spiced pumpkin cupcakes with orange cream cheese frosting! Each serving contains 40% fewer calories and 96% less sugar* per serving than the full-sugar version.
Logo
Recipe - Dearborn Market
TruviaPumpkinCupcakes.jpg
Truvia Pumpkin Cupcakes
Prep Time10 Minutes
Servings24
Cook Time60 Minutes
Calories150
Ingredients
3/4 cup vegetable oil
4 eggs, slightly beaten- use room temperature eggs
2 cups Truvía® Sweet Complete® Calorie-Free Sweetener
15 oz can pumpkin
1 3/4 cups all purpose flour
1/4 cup corn starch
1 tbs pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 (8 ounce) package low fat cream cheese, softened
1/3 cup Softened Butter
1 tbs orange juice
1 1/2 tsp freshly washed and grated orange peel
3 cups Truvia® Sweet Complete® Confectioners Sweetener
Directions

1. Preheat oven to 350°F (177 °C).

 

2. Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside.

 

3. Sift together dry ingredients in a separate bowl.

 

4. Add dry ingredients to pumpkin mixture and beat until well blended.

 

5. Pour into lined muffin tins. Fill about 2/3 full. 6. Bake oven for 25-30 minutes

 

6. Cool 30 minutes.

 

1. Beat cream cheese and butter until fluffy.

 

2. Add remaining ingredients and beat until smooth.

 

3. Spread over cooled cupcakes.

 

4. Store leftovers in the refrigerator.

 

Nutritional Information
  • 12 g Total Fat
  • 3.5 g Saturated Fat
  • 40 g Cholesterol
  • 200 mg Sodium
  • 34 g Total Carbohydrate
  • 1 g Total Sugars
  • 24 g Erythritol
  • 3 g Protein
10 minutes
Prep Time
60 minutes
Cook Time
24
Servings
150
Calories

Shop Ingredients

Makes 24 servings
3/4 cup vegetable oil
Wesson Pure Vegetable Oil, 40 fl oz
Wesson Pure Vegetable Oil, 40 fl oz
$5.49$0.14/fl oz
4 eggs, slightly beaten- use room temperature eggs
Not Available
2 cups Truvía® Sweet Complete® Calorie-Free Sweetener
Sugar in the Raw Turbinado Cane Sugar, 64 oz
Sugar in the Raw Turbinado Cane Sugar, 64 oz
$9.99$2.50/lb
15 oz can pumpkin
Farmer's Market Organic Pumpkin Puree, 15 oz
Farmer's Market Organic Pumpkin Puree, 15 oz
$4.39$0.29/oz
1 3/4 cups all purpose flour
Gold Medal Unbleached All Purpose Flour, 5 lb
Gold Medal Unbleached All Purpose Flour, 5 lb
$5.29$1.06/lb
1/4 cup corn starch
Yellow Corn, 1 each
Yellow Corn, 1 each
$1.00
1 tbs pumpkin pie spice
Not Available
2 tsp baking powder
Davis OK Double Acting Baking Powder, 8.1 oz
Davis OK Double Acting Baking Powder, 8.1 oz
$4.79$0.59/oz
1 tsp baking soda
Arm & Hammer Pure Baking Soda, 1 lb
Arm & Hammer Pure Baking Soda, 1 lb
$1.79$0.11/oz
1/2 tsp salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$2.29$0.09/oz
1 (8 ounce) package low fat cream cheese, softened
Philadelphia Chive & Onion Cream Cheese Spread, 7.5 oz
Philadelphia Chive & Onion Cream Cheese Spread, 7.5 oz
$5.49$0.73/oz
1/3 cup Softened Butter
Bowl & Basket Sweet Cream Salted Butter, 4 count, 16 oz
Bowl & Basket Sweet Cream Salted Butter, 4 count, 16 oz
$4.29$4.29/lb
1 tbs orange juice
Tropicana Light Orange Juice Beverage, 46 fl oz
Tropicana Light Orange Juice Beverage, 46 fl oz
On Sale!
$3.67 was $3.99$0.08/fl oz
1 1/2 tsp freshly washed and grated orange peel
Navel Orange, 1 each
Navel Orange, 1 each
$1.25
3 cups Truvia® Sweet Complete® Confectioners Sweetener
Sugar in the Raw Turbinado Cane Sugar, 64 oz
Sugar in the Raw Turbinado Cane Sugar, 64 oz
$9.99$2.50/lb

Nutritional Information

  • 12 g Total Fat
  • 3.5 g Saturated Fat
  • 40 g Cholesterol
  • 200 mg Sodium
  • 34 g Total Carbohydrate
  • 1 g Total Sugars
  • 24 g Erythritol
  • 3 g Protein

Directions

1. Preheat oven to 350°F (177 °C).

 

2. Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside.

 

3. Sift together dry ingredients in a separate bowl.

 

4. Add dry ingredients to pumpkin mixture and beat until well blended.

 

5. Pour into lined muffin tins. Fill about 2/3 full. 6. Bake oven for 25-30 minutes

 

6. Cool 30 minutes.

 

1. Beat cream cheese and butter until fluffy.

 

2. Add remaining ingredients and beat until smooth.

 

3. Spread over cooled cupcakes.

 

4. Store leftovers in the refrigerator.