Sugar & Spice White Chocolate Cupcakes with Truvía^® Brown Sugar Blend

Ingredients

CUPCAKES

• 1 cup (250 mL) cake flour

• 1 1⁄2 tsp (7.5 mL) ground cinnamon

• 1 tsp (5 mL) baking powder

• 1⁄4 tsp (1.25 mL) salt

• 1⁄3 cup + 1 Tbsp (90 mL) pureed cooked carrots (either fresh or unsweetened pureed baby carrots)

• 1⁄4 cup (60 mL) melted browned butter

• 2 Tbsp (30 mL) reduced fat milk

• 1 tsp (5 mL) pure vanilla extract

• 2 large eggs

• 1 egg white, from a large egg

• 1⁄4 cup (60 mL) Truvía^® Brown Sugar Blend

FROSTING

• 2 Tbsp + 1 tsp (35 mL) Truvía^® Brown Sugar Blend

• 3 oz reduced-fat cream cheese, room temperature

• 2 Tbsp (30 mL) melted browned butter, room temperature

• Pinch of salt

• 2 oz white chocolate, melted

• 1⁄2 tsp (2.5 mL) pure vanilla extract

• 12 short cinnamon sticks, for garnish (optional)

• 12 star anise pods, for garnish (optional)

Directions

CUPCAKES

• 1.  

  Preheat the oven to 350^°F (175^°C) with a rack in the center position. Line 8 muffin cups with paper liners.

• 2.  

  To prepare the browned butter, place 4 oz. of butter into a small sauce pan. Melt the butter over medium heat. Stir constantly until the butter becomes fragrant and starts to brown. Remove from the heat and transfer to a heat proof bowl. Set aside 2 Tbsp. (30 mL) of the browned butter for the frosting.

• 3.  

  Sift the flour, cinnamon, baking powder, and salt into a small bowl. Stir together the pureed carrots, 1⁄4 cup melted browned butter, milk, and vanilla in another small bowl. Set both bowls aside.

• 4.  

  Using an electric mixer and the whisk attachment, beat the eggs and egg whites on high for several minutes. With the mixer running, gradually add the Truvía^® Brown Sugar Blend, a few spoonfuls at a time, pausing briefly between additions. After all of the sugar has been added, continue to mix for another 3 minutes.

• 5.  

  Sift half of the flour over the egg mixture. Use a large spatula to gently fold the flour mixture into the eggs. Fold in all of the carrot mixture, and then sift the remaining flour on top, folding the flour in just until it is incorporated. Scoop the batter into the muffin cups.

• 6.  

  Bake the cupcakes for about 15 minutes, or until a wooden skewer inserted into the center comes out clean. Transfer the pan to a wire rack until the cupcakes are cool, about 2 hours.

FROSTING

• 7.  

  Using an electric mixer, beat the Truvía® Brown Sugar Blend, cream cheese, 2 Tbsp. (30 mL) browned butter, and the salt on medium speed for 2 to 3 minutes, until the mixture is smooth. Add the melted chocolate and vanilla; beat for 1 minute longer.

• 8.  

  Spread 1 Tbsp. (15 mL) of frosting on each cupcake with a small spatula or butter knife. While the frosting is still soft, press a cinnamon stick (optional) and a star anise pod (optional) into the top of each cupcake.

• 9.  

  Store any leftover cupcakes at room temperature, loosely wrapped with plastic film, for up to 2 days.