My favorite room in our new house is the kitchen and I can’t tell you how excited I was to bake my first recipe with the boys! Thursday is Dave’s birthday and Charlie has been talking about sprinkles and cake every day. I decided that any reason to celebrate all the amazing things we have going on in our lives right now was a good enough excuse to try a homemade cupcake recipe. I have been meaning to do this for a while and stumbled upon this simple recipe to make at home!
When it comes to baking, I love to swap sugar for Truvia® Sweet Complete™ — our favorite all-purpose stevia sweetener with zero calories per serving that bakes and browns in recipes. I love that it is an equal cup-for-cup conversion, making it easy to lighten up your favorite recipes! I used Truvia® Sweet Complete™ in the cupcakes and Truvia® Confectioners Sweetener in the buttercream frosting on top. The Confectioners Sweetener is a powdered, zero calorie per serving sweetener that can be used for any recipe that calls for confectioners sugar. Even with these Truvia® substitutions that reduced sugar and calories overall, these came out soooo good. Light, fluffy, soft and so tasty.
For the cupcakes:
- 1 and 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup Truvia® Sweet Complete™ All-Purpose Sweetener
- 1 large egg
- 1/4 cup yogurt (I used honey yogurt!)
- 3/4 cup milk
- 2 teaspoons pure vanilla extract
- 1/2 cup rainbow sprinkles (use the small dots!)
For the buttercream frosting:
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3 cups (360g) Truvia® Confectioners Sweetener
- 1/4 cup (60ml) heavy cream or half-and-half
- 2 teaspoons pure vanilla extract
- salt, to taste
Preheat oven to 350°F. Line muffin tin with 12 cupcake liners. Set aside.
Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in Truvia® Sweet Complete™ – mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color. Divide batter among 12 cupcake liners and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
Make the frosting: In a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add Truvia® Confectioners Sweetener, cream, and vanilla extract. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more Truvia® Confectioners Sweetener if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes and top with sprinkles.
Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.
These cupcakes were a hit and you would never know that we swapped out the sugar for Truvia®. We ate this entire batch within a few days so I’ll definitely be making a double batch for Dave’s birthday this week. The perfect celebration for all ages!
A big thank you to Truvia® for sponsoring this post!