detail bb Red Velvet Cupcake

Red Velvet Cupcakes with Truvía® Cane Sugar Blend

Baking has never been this smooth and easy. These moist, velvety cupcakes are full of rich, cocoa flavour. On a lighter note, they have 16% fewer calories* and 68% less sugar* per serving than the full-sugar version. Makes 12 cupcakes.

Serving size

12 servings (1 frosted cupcake)


200 Calories



  • 1 cup (240 mL) all-purpose flour

  • 3 Tbsp (45 mL) unsweetened cocoa

  • ¼ tsp (2 mL) baking powder

  • 12 tsp (3 mL) baking soda

  • 14 cup (60 mL) Truvía Cane Sugar Blend

  • 12 tsp (3 mL) salt

  • 12 cup (120 mL) shortening

  • 3 oz (90 mL) Greek plain fat-free yogurt

  • 1 egg**

  • 12 cup (120 mL) water

  • Several drops of red food coloring or, 1 Tbsp (mL) beet powder

  • 12 tsp (3 mL) vanilla extract


** Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.


  • 1.

    Preheat oven to 180 C (350° F). Insert paper liners into your cupcake pan or grease the cups.

  • 2.

    Combine flour, cocoa, baking powder, baking soda, Truvía® 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 34 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.

  • 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 cooled cupcakes.

  • 11.

    Store in a seal container.

*This cupcake has 200 calories, 13 grams fat and 5 grams of sugar per serving compared to the original recipe that has 240 calories, 13 grams fat and 16 grams of sugar per serving. See nutrition information.

Nutrition Per Serving

Total Fat 13g
Saturated Fat 4.5g
Trans Fat 0g
Cholesterol 25mg
Sodium 290mg
Total Carbohydrate 19g
Dietary Fibre 1g
Sugars 5g
Erythritol 3g
Protein 5g
Vitamin A 0% DV
Vitamin C 4% DV
Calcium 10% DV
Iron 4% DV