Pumpkin Cupcakes

Ingredients

Cupcakes

• 4 eggs, slightly beaten- use room temperature eggs

• 3⁄4 cup (180 ml) vegetable oil

• 2 cups (475 ml) Truvia Sweet Complete™ Granulated All-Purpose Sweetener

• 1 (15 ounce or 450 ml) can pumpkin

• 1 ¾ cups (420 ml) all-purpose flour

• ¼ cup (60 ml) corn starch

• 1 tablespoon (15 ml) pumpkin pie spice

• 2 teaspoons (10 ml) baking powder

• 1 teaspoon ( 5 ml) baking soda

• 1⁄2 teaspoon (2.5 ml) salt

Frosting

• 1 (8 ounce or 240 ml) package low fat cream cheese, softened

• 1⁄3 cup (80 ml) butter softened

• 1 tablespoon (15 ml) orange juice

• 1 ½ teaspoons (7.5 ml) freshly washed and grated orange peel

• 3 cups (700 ml) Truvia® Sweet Complete® Icing Sweetener

Directions

Cupcakes

• 1.  

  Preheat oven to 350 degrees.

• 2.  

  Blend the eggs, oil, Truvía® Sweet Complete® Calorie-Free Sweetener from the Stevia Leaf 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 in oven for 25-30 minutes.

• 7.  

  Cool 30 minutes.

Frosting

• 8.  

  Beat cream cheese and butter until fluffy.

• 9.  

  Beat cream cheese and butter until fluffy.

• 10.  

  Spread over cooled cupcakes.

• 11.  

  Store leftovers in the refrigerator.